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Rhubarb bars on parchment with powdered sugar

Rhubarb Bars

These tart and sweet rhubarb bars feature a buttery shortbread crust and a soft rhubarb-studded filling—perfect for spring snacking or dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Crust
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter cold and cubed
  • salt pinch
Rhubarb Filling
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1/2 tsp baking powder
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 2 cups chopped fresh rhubarb ½-inch pieces
  • 1/2 tsp orange zest optional, for brightness

Equipment

  • 8x8 inch baking dish
  • Mixing bowls
  • Pastry cutter or fork
  • Spatula
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease or line an 8x8-inch baking dish with parchment.
  2. 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.
  3. Press the crust mixture evenly into the bottom of the pan. Bake for 10–12 minutes until lightly golden. Set aside to cool slightly.
  4. In a new bowl, whisk sugar, flour, baking powder, eggs, vanilla, and orange zest (if using) until smooth. Fold in chopped rhubarb.
  5. Pour rhubarb mixture over baked crust. Spread evenly and return to oven.
  6. Bake 30–35 minutes, or until filling is set and lightly golden on top. Let cool completely before slicing into bars.

Notes

Bars will keep in the fridge for 3–4 days. You can also freeze them individually wrapped. For a twist, swap orange zest with lemon or add a sprinkle of chopped nuts before baking.