Classic Rhubarb Bars

Name: Classic Rhubarb Bars
Prep time: 20 min
Cook time: 45 min
Total time: 125 min
Yield: 12 servings
Cuisine: Canadian
Ingredients: 1 cup unsalted butter (softened); 1/2 cup granulated sugar; 2 cups all-purpose flour (spooned and levelled); 4 cups rhubarb (chopped); 1 1/2 cups granulated sugar; 1/4 cup all-purpose flour; 1/2 teaspoon ground cinnamon; 3 large eggs (beaten)

125 min 12 servings Medium

All Recipes

These delightful rhubarb bars combine a buttery crust with a tangy-sweet rhubarb filling for a perfect dessert or snack.

Prep

20 min

Cook

45 min

Total

125 min

Servings

Difficulty

Medium

Rhubarb bars are a quintessential spring treat, loved for their unique tangy flavour and vibrant colour. This version of rhubarb bars combines a tender, buttery crust with a sweet-tart rhubarb filling that perfectly balances the flavours. These bars are ideal for anyone who appreciates a mix of sweet and sour in their desserts and are perfect for any occasion, from casual picnics to elegant tea parties. The secret to these delicious rhubarb bars lies in the simplicity of the ingredients, allowing the fresh rhubarb to shine through. By using fresh rhubarb, you ensure the best possible flavour and texture. Whether you're a rhubarb aficionado or new to its charms, these bars will surely become a favourite.

Instructions

Prepare the baking dish

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.

Pro tip: Use metal clips to hold parchment in place while assembling.

Make the crust

In a mixing bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy. Gradually add 2 cups flour, mixing until crumbly.

Pro tip: Ensure butter is fully softened for a smooth mix.

Bake the crust

Press the crust mixture evenly into the prepared pan. Bake for 15 minutes until lightly golden. Let it cool slightly.

Pro tip: Cool the crust to prevent the filling from soaking through.

Prepare the rhubarb filling

In a large bowl, combine the chopped rhubarb, 1 1/2 cups sugar, 1/4 cup flour, and cinnamon. Stir in the beaten eggs until well combined.

Pro tip: Mix until the rhubarb is evenly coated.

Add filling to crust

Pour the rhubarb mixture over the partially baked crust, spreading evenly.

Pro tip: Ensure the filling reaches the edges for even cooking.

Bake the bars

Return the pan to the oven and bake for an additional 30 minutes, or until the filling is set and the edges are slightly browned.

Pro tip: The filling should not jiggle when the pan is shaken.

Cool and set

Remove from the oven and let the bars cool in the pan. Once cooled, refrigerate for at least 1 hour to set fully before slicing.

Pro tip: Use a sharp knife for clean cuts.

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Tips & Tricks

Ensure your rhubarb is fresh and crisp for the best flavour.
Use parchment paper for easy removal from the baking pan.
Chill the bars before cutting for cleaner slices.

Frequently Asked Questions

How many calories are in a rhubarb bar?

A single rhubarb bar contains approximately 210 calories.

Can I freeze rhubarb bars?

Yes, you can freeze rhubarb bars. Store them in a single layer, then transfer to a freezer-safe container for up to two months.

How long do rhubarb bars last?

Rhubarb bars will last up to 5 days in the refrigerator when stored in an airtight container.

What type of rhubarb is best for baking?

Fresh, crisp rhubarb is best for baking. Look for stalks that are firm and free of blemishes.

Do I need to peel rhubarb before using?

You do not need to peel rhubarb before using it in recipes unless the stalks are particularly tough.

Serving Suggestions

Serve these classic rhubarb bars chilled or at room temperature, dusted with a light sprinkle of icing sugar for a touch of elegance. They pair wonderfully with a cup of tea or coffee, making them a delightful afternoon treat. To make ahead, you can prepare the bars up to two days in advance and store them in an airtight container in the refrigerator. For longer storage, freeze the bars in a single layer, then transfer to a freezer-safe container for up to two months. Thaw them in the refrigerator overnight before serving.

Nutrition per serving

210

Calories

Protein

Fat

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