Rhubarb Dream Bars

Rhubarb Dream Bars: A Tangy-Sweet Treat You’ll Crave All Summer

There’s something so magical about recipes that feel like they’ve been passed down through generations, especially the kind that pop up in early summer when the gardens are bursting with life. That’s exactly how these Rhubarb Dream Bars feel—like a sweet little secret you’ve just been let in on. These bars are buttery, slightly tart, perfectly sweet, and seriously addictive. The creamy, custardy layer contrasts beautifully with the crisp, shortbread-like base. They’re everything a good dessert should be… with a nostalgic twist!

If you’re here for a dessert that celebrates rhubarb in all its tangy glory, you’re in the right place. And if you’d like this recipe (and more like it!) sent straight to your inbox, don’t forget to subscribe to the newsletter—I’d love to share more seasonal favorites with you!

Why You’ll Fall in Love with Rhubarb Dream Bars

I first had a version of these at a community bake sale, and I’ll be honest—I grabbed one just to be polite. But then I took a bite. I remember actually stopping mid-chew, looking down at this humble little square and thinking: Why have I never made these?!

These bars are a celebration of contrasts: a buttery, crumbly crust layered with a soft, luscious custard that’s brimming with chopped rhubarb. The sweetness of the topping balances that zingy, sharp tang of the rhubarb, creating a bar that’s, well… dreamy. These are not your average “grandma bars” (though, honestly, if they are, she’s a genius).

Reasons to Love This Recipe

• No mixer required! Just a few bowls and a whisk will do.

• Perfect for spring and early summer when rhubarb is at its peak.

• Freezer-friendly for make-ahead ease.

• Great for bake sales, potlucks, picnics, or just a treat-yourself afternoon.

What Do Rhubarb Dream Bars Taste Like?

Think lemon bars—but instead of puckery citrus, you’ve got that unique tartness of rhubarb mellowed by a creamy, vanilla-infused custard. The bottom layer is a golden, buttery crust that holds everything together like a boss. The contrast between the tender rhubarb and the custard will have you reaching for just one more slice (until there are none left!).

Why Rhubarb Is the Star Ingredient

Rhubarb is one of those old-school garden treasures that doesn’t get nearly enough love. It’s low in calories, packed with fiber, and adds a unique zing that’s hard to replicate. In this recipe, its sharpness is the perfect foil to the sweet custard. Plus, that blush-pink color? Gorgeous.

Ingredients for Rhubarb Dream Bars

For the crust:

• 1 cup (2 sticks) unsalted butter, cold and cubed

• 2 cups all-purpose flour

• 1/4 cup powdered sugar

• 1/4 teaspoon salt

For the filling:

• 2 large eggs

• 1 1/2 cups granulated sugar

• 1/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon vanilla extract

• 2 cups chopped fresh rhubarb (about 1/2-inch pieces)

Tools You’ll Need

• 9×13-inch baking dish

• Mixing bowls

• Whisk

• Pastry cutter or fork (or your fingers!)

• Spatula

• Sharp knife for slicing

Substitutions and Add-Ins

• No fresh rhubarb? Frozen works too! Just thaw and drain well before using.

• Add berries! Strawberries pair beautifully with rhubarb—add up to 1/2 cup diced strawberries to the mix.

• Lemon zest can brighten the flavor even more.

• Want a richer filling? Add a tablespoon of sour cream to the custard mixture.

How to Make Rhubarb Dream Bars (Step-by-Step)

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.

Step 2: Make the Crust

In a medium bowl, mix the flour, powdered sugar, and salt. Cut in the butter using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs. Press the crust mixture firmly into the bottom of your prepared pan.

Bake the crust for 15 minutes, until just lightly golden. Let it cool slightly while you prepare the filling.

Step 3: Mix the Custard Filling

In a large bowl, whisk the eggs until well beaten. Add sugar, flour, baking powder, and vanilla, mixing until smooth. Fold in the chopped rhubarb.

Step 4: Assemble and Bake

Pour the filling over the pre-baked crust and smooth it out evenly with a spatula. Bake for another 35–40 minutes, or until the center is set and the top is lightly golden.

Step 5: Cool and Slice

Let the bars cool completely in the pan. Refrigerating them for an hour before slicing helps them hold their shape beautifully.

What to Serve with Rhubarb Dream Bars

• A dollop of whipped cream or vanilla ice cream takes them to the next level!

• Pair with a hot cup of Earl Grey or chamomile tea.

• These make a gorgeous addition to a brunch spread with fresh berries and quiche.

Tips for Perfect Dream Bars Every Time

• Use cold butter for the crust—it’s the secret to that flaky shortbread texture.

• Don’t overmix the filling—just whisk until smooth.

• Let them cool completely before slicing, or they may fall apart.

• Store chilled to keep the custard layer firm.

How to Store Rhubarb Dream Bars

• In the fridge: Store in an airtight container for up to 5 days.

• In the freezer: Wrap individual bars tightly in plastic wrap, then store in a freezer bag. They’ll keep for up to 2 months—just thaw overnight in the fridge before serving.

FAQs About Rhubarb Dream Bars

Can I use frozen rhubarb?

Yes, just make sure to thaw it completely and pat it dry with paper towels before adding it to the filling to avoid excess moisture.

Are these bars very sweet?

They’re sweet, but the rhubarb balances that out. If you prefer a less sweet dessert, reduce the sugar by 1/4 cup in the filling.

Can I double the recipe?

Yes! For a crowd, double all ingredients and use a rimmed sheet pan. Baking time will be slightly longer—just keep an eye on the center.

Conclusion

These Rhubarb Dream Bars are the kind of recipe you make once and find yourself coming back to every spring. They’re humble, nostalgic, but so satisfying—exactly the kind of dessert that makes you feel like you’re sitting at your grandma’s kitchen table with a glass of milk and a smile.

If you loved this recipe, you must check out some of my other peach- and berry-based treats below—because once summer hits, dessert should always taste this fresh.

More Recipes Featuring Summer Fruit:

• Peach Cobbler with Buttermilk Biscuit Topping

• Strawberry Rhubarb Crisp

• Blueberry Lemon Coffee Cake

• Peach Upside Down Cake

Share the Love!

Tried these Rhubarb Dream Bars? I’d be thrilled to hear how they turned out! Leave a review below, or tag your photos on Pinterest so we can swoon over them together. I absolutely love seeing your creations—it makes sharing these recipes all the sweeter 💕

Nutritional Information (per bar, approximately)

• Calories: 210

• Fat: 9g

• Carbohydrates: 32g

• Sugar: 20g

• Protein: 2g

• Fiber: 1g

Rhubarb Dream Bars

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• Author: iyma hernandes
• Total Time: 55 minutes
• Yield: 16 bars 1x
• Diet: Vegetarian

Print Recipe

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Description

Tangy, sweet, and buttery bars with a luscious custard filling and golden shortbread crust—perfect for early summer treats.

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Ingredients

Scale 1x2x3x

• For the crust:
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• For the filling:
• 2 large eggs
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 2 cups chopped fresh rhubarb (about 1/2-inch pieces)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
2. In a medium bowl, combine flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter, fork, or fingers until mixture resembles coarse crumbs.
3. Press crust mixture firmly into the bottom of prepared pan. Bake for 15 minutes, until lightly golden. Let cool slightly.
4. In a large bowl, whisk eggs. Add sugar, flour, baking powder, and vanilla. Mix until smooth. Fold in chopped rhubarb.
5. Pour filling over crust and smooth evenly. Bake for 35–40 minutes, or until set and golden on top.
6. Cool completely in pan. Refrigerate 1 hour before slicing for clean cuts.

Notes

Store bars chilled in an airtight container for up to 5 days, or freeze up to 2 months. Optional: Serve with whipped cream or vanilla ice cream.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 210
• Sugar: 20g
• Sodium: 60mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg

Keywords: rhubarb, dream bars, summer dessert, custard bars, bake sale treat