Rhubarb Bars

If you’re a fan of the tart springtime favorite rhubarb, these easy rhubarb bars are a great way to enjoy it. Also sometimes called rhubarb dream bars, this recipe complements its main ingredient with a shortbread-like crust, walnuts and coconut for a beautiful balance of tangy and sweet.

Although rhubarb isn’t a fruit (it’s technically a vegetable, though classed as a fruit under U.S. trade law), it brings a bright, fresh flavor to desserts in the same way lemons and limes do. A big difference is that while citrus fruits require semi-tropical heat to grow, rhubarb flourishes in cool climates. Fun fact: Botanically, rhubarb is part of the buckwheat family.

Ingredients for Rhubarb Bars

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• Flour: The all-purpose flour in this rhubarb bars recipe helps create the cookie-like crust, and it also thickens the rhubarb filling.
• Confectioners’ sugar: Powdered sugar pairs with the butter and flour to create the crust.
• Butter: Butter lends richness and flavor to the crust, as well as binding the shortening and confectioners’ sugar together.
• Sugar: The granulated sugar in this recipe balances out the rhubarb’s signature tartness.
• Eggs: Eggs, like the flour, provide thickening power to help the rhubarb filling set.
• Rhubarb: A sour vegetable that’s used as a fruit, rhubarb gives the bars their bright, fruity flavor and a rich, deep-pink color.
• Walnut: The walnuts in these bars add richness and textural contrast to the finished dessert.
• Coconut: Shredded coconut, like the walnuts, contributes texture and a pleasant chew to the bars (and some healthy fiber, as well).

Directions

Step 1: Prepare the crust

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Preheat the oven to 350°F. In a large mixing bowl, combine 1 cup of the flour with the confectioners’ sugar. Cut in the cold butter to make a crumbly mixture. Pat the crumbs into a lightly greased 13×9-inch baking dish, then bake the crust for 13 to 15 minutes, or until the edges are lightly browned.

Step 2: Make the rhubarb filling

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While the crust bakes, combine the granulated sugar with the remaining flour in a large bowl. Beat in the eggs, then stir in the rhubarb, walnuts and coconut. Pour this mixture over the crust.

Step 3: Bake the rhubarb bars

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Bake for another 30 to 35 minutes, or until the filling sets. Let the bars cool in the pan on a wire rack, then cut them into bars.

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Rhubarb Bar Variations

• Add strawberries: As these things go, the combination of strawberries and rhubarb is a bit of a cliche. But it got that way because those flavors work really well together, and they’re in season at around the same time. Simply replace 1/2 cup to 1 cup of the rhubarb with fresh or frozen strawberries, then follow the recipe as directed. Strawberries release somewhat more moisture than rhubarb, so if you use the larger quantity you might also need to add an extra tablespoon of flour (or another thickener of your choice) to help the filling set.
• Top them with meringue: These bars are eye-pleasing as they are, but topping them with a layer of homemade meringue definitely raises the bar. Either spread it evenly over the bars or pipe on small rosettes, before returning the pan to the oven for the final 10 to 15 minutes. If desired, you can scatter toasted coconut over the top of the meringue as a garnish.
• Go rich with a cream cheese topping: Meringue makes these bars look pretty, but otherwise doesn’t do a lot for their flavor or texture. If you crib the rich cream-cheese topping from our rhubarb custard bars recipe, you’ll still get a visual upgrade, and a flavor upgrade as well. It works nicely with either the plain rhubarb version of the bars or the strawberry-rhubarb version.

How to Store Rhubarb Bars

These bars contain eggs, so they should be stored in the refrigerator. If your baking pan has a tight-fitting storage lid, you can use that. Otherwise, pack the bars into a food-storage container with an airtight lid.

How long will these bars keep?

The bars will last for three to four days in the refrigerator, though the longer you leave them the more moisture the crust will absorb and the softer it will become.

Can I freeze my rhubarb bars?

Yes, they’ll freeze and thaw reasonably well. The rhubarb will release a bit of extra moisture when you thaw the bars, but it won’t usually be enough to make them unpleasant to eat. You can pack the bars into a freezer-safe storage container with an airtight lid, with parchment or waxed paper between the layers. Alternatively, wrap each bar separately, then pack them into a freezer bag or container for added protection. They’ll retain their quality for one to three months, depending on how well they’re wrapped.

Rhubarb Bar Tips

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How should I measure frozen rhubarb?

Measure the rhubarb while it’s still frozen, then thaw it completely and let it drain in a colander. Don’t press it out, just let any excess moisture drain on its own.

What can I pair with the rhubarb besides strawberries?

Strawberries are the obvious seasonal choice, but once you have a freezer full of rhubarb you can pair it with later-season fruit and berries. Stone fruits like peaches, plums, cherries and apricots are all good choices. So are mangoes and pineapple, raspberries and blackberries, and apples or pears. When in doubt, turn to our other rhubarb dessert recipes for inspiration.

Will these bars hold up in a lunchbox?

Rhubarb bar recipes tend to hold together reasonably well, though they’re not as sturdy as a cookie or brownie. Another concern is that they need to stay cool, because of their egg content. An insulated lunchbox and a frozen gel pack can fix that for you. Alternatively, you might simply opt for a different rhubarb bar that’s more “lunch-friendly,” like these rhubarb oat bars.