If you love the perfect balance of sweet and tangy, you’ll fall in love with these rhubarb bars. Made with a buttery shortbread crust and a juicy, vibrant rhubarb filling, this dessert is light, refreshing, and ideal for spring and summer gatherings. Whether you’re looking for a picnic treat, a potluck favorite, or a new way to use up fresh rhubarb from the garden, these bars deliver.
And bonus: they’re super easy to make with simple ingredients, minimal prep, and no fancy equipment required.
Table of Contents
Print Recipe
Rhubarb Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking dish with parchment.
- In a bowl, mix flour, sugar, salt, and cold butter for the crust. Cut butter into dry ingredients with a pastry cutter or fork until crumbly.
- Press the crust mixture evenly into the bottom of the pan. Bake for 10–12 minutes until lightly golden. Set aside to cool slightly.
- In a new bowl, whisk sugar, flour, baking powder, eggs, vanilla, and orange zest (if using) until smooth. Fold in chopped rhubarb.
- Pour rhubarb mixture over baked crust. Spread evenly and return to oven.
- Bake 30–35 minutes, or until filling is set and lightly golden on top. Let cool completely before slicing into bars.
Notes
Why These Rhubarb Bars Will Be Your New Favorite Dessert
- Perfect texture – Buttery base, soft filling, slightly crisp top
- Sweet meets tart – Rhubarb’s tang is balanced with just the right amount of sugar
- Easy to slice and serve – Ideal for potlucks, bake sales, or freezing for later
- Customizable – Add strawberries, orange zest, or a crumble topping
- No mixer needed – Just a whisk and a bowl!
Love fruit-forward bakes? Try our Rhubarb Coffee Cake next for another seasonal favorite.
Ingredients You’ll Need for rhubarb snack bars
For the Shortbread Crust:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, cold and cubed
- Pinch of salt
For the Rhubarb Filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 cups chopped fresh rhubarb (½-inch pieces)
Optional: add ½ teaspoon orange zest for brightness.
How to Make Rhubarb Bars (Step-by-Step)
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Step 2: Make the Shortbread Crust
In a medium bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press the dough firmly into the bottom of the prepared pan.
Bake for 12–15 minutes, or until lightly golden around the edges.
Step 3: Prepare the Rhubarb Filling
While the crust bakes, whisk together sugar, flour, and baking powder in a bowl. Add eggs and vanilla, whisking until smooth. Fold in chopped rhubarb.
Step 4: Assemble and Bake
Pour the rhubarb mixture evenly over the hot crust. Return to the oven and bake for another 30–35 minutes, or until the filling is set and the top is just golden.
Step 5: Cool and Slice
Allow bars to cool completely in the pan. For clean slices, refrigerate for at least 1 hour before cutting into squares.
Flavor Twists to Try
- Rhubarb Strawberry Bars – Swap 1 cup rhubarb for 1 cup chopped strawberries
- Lemon Rhubarb Bars – Add 1 tbsp lemon juice and zest to the filling
- Crumble Topping – Mix oats, butter, and brown sugar and sprinkle on top before baking
- Gluten-Free Option – Use a 1:1 gluten-free flour blend for both crust and filling
- Nutty Crunch – Add sliced almonds or chopped pecans to the crust for added texture
Looking for another zesty option? Check out our Orange Juice Cake.
Storage & Freezing Tips
| Method | Duration | Notes |
|---|---|---|
| Room Temp | 1–2 days | Store in an airtight container |
| Refrigerator | Up to 5 days | Keeps bars firm and flavorful |
| Freezer | Up to 2 months | Wrap each bar in parchment, freeze flat |
To serve frozen bars: thaw overnight in the fridge or microwave gently for 20–30 seconds.
Nutritional Snapshot (Per Bar – Makes 16 Bars)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 130–150 |
| Carbs | ~20g |
| Sugar | ~12g |
| Protein | ~2g |
| Fat | ~6g |
| Fiber | ~1g |
Nutrition may vary slightly depending on ingredients.
Serving Ideas for Rhubarb Bars
- Dust with powdered sugar before serving
- Pair with vanilla ice cream for an extra indulgent dessert
- Serve with a dollop of whipped cream or Greek yogurt
- Pack in lunchboxes as a sweet afternoon treat
- Drizzle with a light lemon glaze for added brightness
FAQs – Rhubarb Bars
Can I use frozen rhubarb?
Yes! Just thaw and drain it well before using to prevent soggy bars.
Are these bars tart?
Rhubarb is naturally tart, but the sugar balances it beautifully. You can adjust sweetness to taste.
Can I double this fruit bars recipe?
Yes. Double all ingredients and bake in a 9×13-inch pan. Add a few minutes to the bake time.
What’s the best way to slice them cleanly?
Refrigerate bars before cutting and use a sharp knife, wiping between slices.
Can I use a different fruit?
Yes! These bars also work well with strawberries, blueberries, or raspberries—on their own or mixed with rhubarb.
Conclusion
These rhubarb bars are everything you want in a dessert—easy, delicious, and totally crowd-pleasing. They come together with pantry staples and a few stalks of rhubarb, making them perfect for spring baking or using up garden harvests.
Whether you’re sharing at a potluck, serving for brunch, or freezing a few for future cravings, these bars will keep everyone asking for the recipe.
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