For the best flavor, use fresh, in-season rhubarb. If using frozen rhubarb, thaw it slightly and drain off any excess liquid before using. To prevent the crust from becoming soggy, you can blind bake it for 10 minutes before adding the rhubarb filling. Store leftover rhubarb bars in an airtight container at room temperature for up to 3 days.
Rhubarb Bars
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING30 People
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VIEWS235
Celebrate the vibrant flavors of spring with these delightful Rhubarb Bars! A buttery shortbread crust cradles a tart rhubarb filling, all crowned with a crisp, golden topping. Perfect as a sweet treat or elegant dessert, these bars are best enjoyed fresh from the oven.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol29 mg
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Fiber1 g
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Protein2 g
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Saturated Fat4 g
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Sodium73 mg
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Sugar16 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 375°F (190°C). Grease a 10x15 inch jelly roll pan. (5 minutes)
02 Step
Recipe View Prepare the crust: In a large bowl, whisk together 2 cups of flour and baking powder. Cut in 1/2 cup of cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the egg and milk until just combined. Do not overmix. (10 minutes)
03 Step
Recipe View Press the dough evenly into the bottom of the prepared pan. (5 minutes)
04 Step
Recipe View Spread the sliced rhubarb evenly over the crust. Sprinkle the dry gelatin powder evenly over the rhubarb. (5 minutes)
05 Step
Recipe View Make the topping: In a separate bowl, stir together the sugar and 1 cup of flour. Cut in 1/2 cup of cold, cubed butter until the mixture forms coarse crumbs. (5 minutes)
06 Step
Recipe View Sprinkle the topping evenly over the rhubarb. (2 minutes)
07 Step
Recipe View Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the rhubarb is tender when pierced with a fork. (45 minutes)
08 Step
Recipe View Let cool completely in the pan before cutting into bars. (60 minutes)
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RECIPE REVIEWS
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Adele Roob
Apr 11, 2025The topping is seriously addictive!
Haleigh Walter
Dec 7, 2024I used raspberry Jell-O and it was amazing!
Antonetta Lesch
Jul 2, 2024These bars were a hit at our family gathering! Everyone loved the combination of the tangy rhubarb and the sweet, crunchy topping.
Amy Kunde
May 3, 2024Easy to make and so yummy!
Carmela Monahan
Dec 15, 2023My crust was a little dry, so I added an extra tablespoon of milk. They were delicious!
Sadie Schroeder
Sep 11, 2023I followed the recipe exactly, and they turned out perfectly. The strawberry gelatin adds a lovely flavor.