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Rhubarb Dream Bars

Indulge in Rhubarb Dream Bars for a Sweet Spring Treat

Rhubarb Dream Bars offer a delightful mix of buttery crust and tangy custard, perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour Swap with gluten-free blend if needed
  • 1/4 cup sugar Adjust to taste
  • 1/2 cup butter Room temperature
  • 1/4 teaspoon salt
For the Filling
  • 2 large eggs Flax eggs can be used for vegan option
  • 2 cups diced rhubarb Fresh is ideal; thawed and drained frozen rhubarb works too

Equipment

  • 8x8-inch baking pan
  • Mixing Bowl
  • Whisk

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C) and gather an 8x8-inch baking pan. Combine flour and sugar, cut in butter until mixture resembles coarse crumbs. Press into greased pan and bake for 15 minutes until edges are light golden brown.
Prepare the Filling
  1. While crust is baking, whisk eggs, sugar, flour, and salt until smooth and creamy. Gently fold in diced rhubarb.
Combine and Bake
  1. Pour filling evenly over warm crust. Bake for an additional 30 to 35 minutes until filling is set and lightly golden along edges.
Cool and Serve
  1. Allow to cool completely in the pan. Slice into squares and serve warm or chilled, optionally with ice cream.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 95mgPotassium: 90mgFiber: 1gSugar: 9gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage. Thaw overnight in refrigerator and reheat if desired.

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