Show Subscription Form

Rhubarb Dream Bars Recipe
Rhubarb Dream Bars Recipe photo by Taste of Home

Rhubarb Dream Bars Recipe

Read Reviews
4.5 4
Publisher Photo
Dreaming of a different way to use rhubarb? Try these sweet bars shared by Marion Tomlinson of Madison, Wisconsin. She tops a tender shortbread-like crust with rhubarb, walnuts and coconut for delicious results.
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 30 servings


  • 1-1/4 cups all-purpose flour, divided
  • 1/3 cup confectioners' sugar
  • 1/2 cup cold butter, cubed
  • 1-1/4 to 1-1/2 cups sugar
  • 2 large eggs
  • 2 cups diced fresh or frozen rhubarb
  • 1/2 cup chopped walnuts
  • 1/2 cup flaked coconut


  1. In a large bowl, combine 1 cup flour and the confectioners' sugar. Cut in butter until crumbly. Pat into a lightly greased 13x9-in. baking dish. Bake at 350° for 13-15 minutes or until edges are lightly browned.
  2. In a large bowl, combine sugar and remaining flour. Add eggs. Stir in the rhubarb, walnuts and coconut; pour over crust. Bake 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Dream Bars in Quick Cooking May/June 2002, p16

Reviews for Rhubarb Dream Bars

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jun. 7, 2011

"PS: cool completely before covering and refrigerating: the plastic wrap I used was covered in moisture and so was the tray they were on when I took them out just now to snap a photo..."

Reviewed Jun. 7, 2011

"Having read both previous reviews, I decided to double the recipe and use a 15x11 pan, larger than the 9x13, but not twice the size. My crust became doughy (not crumbly) before I turned off my machine. I patted that easily into the pan and then used my pizza dough roller* to get it to the edges. I am not sure if the custard was supposed to be so soft, but the bars have held together well and are delicious. Not only did I double it, but I increased the walnuts by about a 1/4 cup, and the coconut by about a 1/4 cup, as well. I decided to chop my rhubarb with the hand chopper*. This means that after chopping, the rhubarb may actually measure less than four cups. I started out with an ample amount, maybe 1/4 cup extra. (I have a few *pampered chef things, but don't know what the names are). I baked the bars for a total of 45 minutes, setting the oven at 325, for the most part (350 for the crust, then down to 325, then up a bit in the end: after 30 minutes at 325, the custard was still liquid across the middle, that is when I bumped it up to 350 for the last 15). The rhubarb seems to add a bit of juice to the custard mixture, so that may have affected the quality of the jell, in the end. I would call this a first rate recipe!"

Reviewed Oct. 6, 2010

"The recipe is tasty; no trouble there. However crust is too thin; took ingenuity to

pat it out to cover the entire pan. Some
"holes" let filling seep through to make it
stick. Should be thicker, and it'd cut much
easier into squares. Also a bit more filling
would be nice too."

Reviewed May. 27, 2009

"I made these for a birthday party and everyone went crazy over them. I don't even like rhubarb, and I couldn't keep my hands off them, either."

Loading Image