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–+ servings
Rhubarb Dream Bars

Rhubarb Dream Bars: Your New Favorite Tangy-Sweet Dessert

Rhubarb Dream Bars are a delightful dessert balancing sweet and tangy notes of rhubarb on a buttery crust.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups All-Purpose Flour substitute with gluten-free flour for gluten-free version
  • 1 cup Powdered Sugar can be replaced with granulated sugar
  • 1/2 cup Butter (softened) vegan butter can be used for dairy-free version
For the Filling
  • 1 cup Granulated Sugar adjust if using sweeter fruits like strawberries
  • 3 large Eggs no direct substitutes noted, flax eggs can be used for vegan
  • 2 cups Diced Rhubarb fresh rhubarb preferred, but thawed frozen can be used with moisture drained

Equipment

  • 9x13-inch baking pan
  • Mixing Bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease or line a 9x13-inch baking pan.
  2. In a medium bowl, whisk together the flour and powdered sugar. Add softened butter and combine until resembling coarse crumbs. Press evenly into the prepared pan.
  3. Bake the crust for about 10-15 minutes until firm to the touch.
  4. In a large bowl, whisk eggs with granulated sugar until smooth. Gradually mix in flour and salt until combined.
  5. Gently fold in diced rhubarb to the egg mixture, ensuring even distribution.
  6. Pour the filling over the pre-baked crust and spread evenly.
  7. Return the pan to the oven and bake for an additional 40-50 minutes.
  8. Allow the Rhubarb Dream Bars to cool completely in the pan before slicing.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

For best results, use fresh rhubarb and drain excess moisture from frozen rhubarb to avoid sogginess. Cool completely for easy slicing.

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