Rhubarb Bars

Rhubarb Bars

Make Rhubarb Bars with a flaky crust and custardy rhubarb filling — bake and serve warm for a bright, spring dessert.

Prep Time15 minutes
Cook Time55 minutes
Total Time70 minutes
Yield9

Ingredients

Instructions

Step 1: Make the crust

In a large bowl combine the all-purpose flour and confectioners' sugar, then work in the cold, diced butter until the mixture resembles coarse crumbs with pea-sized bits of butter still visible. Press the crumbly mixture evenly into a 9x9-inch baking dish lined with parchment so the crust is compact and level. Bake at 350°F until the edges are just beginning to turn a pale golden—about 12–15 minutes—then remove and leave the hot crust in the lined pan while you make the filling.

Step 2: Whisk the filling and fold in rhubarb

In a medium bowl lightly beat the room-temperature eggs until smooth, then whisk in the granulated sugar, a bit of flour, kosher salt, cinnamon and vanilla until the mixture is cohesive and slightly glossy. Gently fold in the diced rhubarb so the pieces are evenly distributed but not broken down; you want distinct pink-and-green fruit chunks suspended in the custard-like batter.


Step 3: Combine and bake until set

Pour the rhubarb-sweet custard evenly over the hot baked crust in the parchment-lined 9x9 pan, spreading any higher pieces so the top is level. Bake again at 350°F until the filling is just set in the center and the edges show a faint jiggle—about 35–40 minutes. Remove from the oven and let the whole slab cool undisturbed so the filling firms slightly.

Step 4: Cool, slice, and serve

Allow the bars to cool at room temperature for at least 30 minutes so the custardy layer thickens and slicing yields clean rectangular bars. Use the parchment to lift the slab from the pan and cut into neat, homemade rectangles to serve; the finished bars should show a flaky, slightly crumbly golden crust and a glossy, slightly gelatinous rhubarb-studded filling.


Notes