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Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert. Browse my blog for all the best rhubarb recipes on the internet.
This recipe was originally published in May 2014. I updated the pictures and text in May 2018, recipe remains the same. I added some additional notes, based on issues a few people had.
Can you believe I’ve been blogging for 4 years now? It’s hard for me to believe. I feel like it is cliche to say that though. These rhubarb bars were the 11th recipe I ever published. Kind of scary to look back at those first posts. But these rhubarb bars were the first one to be very popular and it’s still one of the most popular rhubarb recipes on Pinterest. Btw, do you follow me on Pinterest? You should!
These rhubarb bars feature all the goodness of spring. The simplicity of the recipe allows the rhubarb to shine in all its tangy glory. To highlight the freshness of the rhubarb, the crust is a simple shortbread, made from a crumb mixture of flour, sugar and butter. The buttery sweetness of the crust perfectly complements the zing of the rhubarb and with less than an hour from start to finish, what excuse do you have for not making them?
Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert. Visit my blog for all the best rhubarb recipes on the internet.
INGREDIENTS
For the crust
- 1 and ½ cups flour
- ¾ cup cold butter, cubed
- ¼ cup powdered sugar
For the filling
- 3 large eggs, beaten
- 2 cups white sugar, you may reduced this down to one cup if you prefer more tart dessert
- ½ cup flour
- ½ tsp salt
- 4 cups rhubarb, diced
INSTRUCTIONS
- Preheat oven to 350 F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs.
- Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.
- While the crust is in the oven, mix together eggs, sugar, flour and salt.
- Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Reduce oven temperature to 325 F and bake for 30-35 min or until the filling is set and no longer jiggly
- Cool for 30 mins on the counter and the refrigerate until chilled before cutting into bars.
More Deliciouse Recipe RHUBARB BARS @ chocolatewithgrace.com
