Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works well in this recipe. Be sure to thaw it completely, pat it dry with paper towels, and toss it with a little flour to absorb excess moisture before adding it to the filling.

Why is my crust too hard or dense?

This usually happens if the crust mixture is overmixed and forms a dough instead of staying crumbly. Use a light hand or food processor and mix only until the ingredients just come together.

How do I know when the bars are fully baked?

The bars are done when the center is no longer jiggly and the top is lightly golden. You can gently shake the pan or insert a toothpick in the center to check—if it comes out clean or with just a few moist crumbs, they’re ready.

Can I make these bars gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free 1:1 baking blend. Ensure the blend contains a binder like xanthan gum for best results in both the crust and the filling.

Rhubarb Dream Bars - recipe maestro

Name: Rhubarb Dream Bars
Prep time: 10 min
Cook time: PT-486504H2M58S
Total time: PT-486504H2M58S
Cuisine: American
Ingredients: 2 cups all-purpose flour (for crust); 1/2 cup powdered sugar; 1 cup butter, room temperature; 4 large eggs; 2 cups granulated sugar; 1/2 cup all-purpose flour (for filling); 1 teaspoon salt; 4 cups diced rhubarb; Optional: 1/2 teaspoon ground cinnamon

Description

Rhubarb Dream Bars are a classic sheet pan dessert featuring a buttery crust and a sweet-tart rhubarb custard topping. Perfect for beginner bakers.

Ingredients

Scale

2 cups all-purpose flour (for crust)
1/2 cup powdered sugar
1 cup butter, room temperature
4 large eggs
2 cups granulated sugar
1/2 cup all-purpose flour (for filling)
1 teaspoon salt
4 cups diced rhubarb
Optional: 1/2 teaspoon ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F and grease a 9×13-inch baking pan.
In a large bowl, combine flour, powdered sugar, and butter. Mix until crumbly using a hand mixer or food processor.
Press the mixture into the greased pan to form an even crust layer. Bake for 15 minutes until slightly set but not browned.
While the crust bakes, beat the eggs lightly in another bowl. Add sugar, flour, salt, and optional cinnamon. Mix until smooth.
Fold in the diced rhubarb and pour the mixture over the par-baked crust, spreading evenly.
Bake again at 325°F for 60 minutes or until the center is fully set and no longer jiggles.
Let the bars cool completely in the pan before slicing and serving.

Notes

If using frozen rhubarb, thaw completely, pat dry, and toss with a tablespoon of flour before adding.
Do not overmix the crust mixture—keep it crumbly to avoid a dense base.
Loosely cover with foil if the top browns too quickly during baking.
Cool completely for clean slices and better texture.

Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 307
Sugar: 29g
Sodium: 243mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 77mg