Rhubarb Bars

Make Rhubarb Bars with a buttery crust and tart-sweet rhubarb filling for an easy spring dessert.

Ingredients

• ½ cup (1 stick / 113g) butter, (cold and diced)
• ⅓ cup confectioners' sugar
• 1 cup (125 g) all-purpose flour
• 2 large eggs, (room temperature)
• 1¼ cup (250 g) granulated sugar
• ¼ cup (31 g) all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• 3½ cups diced rhubarb

Instructions

Step 1: Make the crust dough

In a large bowl combine the all-purpose flour and confectioners' sugar, then add the cold, diced butter. Using a food processor, pastry cutter, or your fingertips, work the butter into the dry ingredients until the butter pieces are no bigger than peas and the mixture holds together in coarse crumbs with a slightly sandy, tender texture. Press this crumbly mixture evenly into a parchment-lined 9x9-inch baking dish, compacting it so the surface is smooth and the edges are defined; you want a firm, buttery base that will hold its shape after a brief bake.

Step 2: Par-bake the crust

Slide the lined pan with the pressed crust onto the surface and bake until the edges are just beginning to turn a soft golden—about 12–15 minutes—so the base sets but stays tender. Remove the pan and let the warm crust rest on the painted surface while you prepare the filling; the heat from the crust will help the filling set when poured. The crust at this stage should look pale, slightly cracked on top, and give a hint of flakiness when nudged.

Step 3: Make the filling and assemble

In a medium bowl, lightly beat the eggs until smooth, then whisk in the granulated sugar, the extra flour, kosher salt, cinnamon, and vanilla until glossy and homogenous. Gently fold in the diced rhubarb until the pink-and-green pieces are evenly distributed and the mixture becomes a thick, slightly syrupy batter studded with vegetable fruit. Pour this mixture evenly over the hot, par-baked crust so the rhubarb pieces sit visibly across the surface and the filling nestles into the crust’s tiny crevices.

Step 4: Bake, cool, and serve

Return the assembled pan to bake until the filling is almost set—about 35–40 minutes—so the top becomes pale golden and the rhubarb softens and slightly caramelizes. Remove and allow the bars to cool at room temperature for at least 30 minutes so they firm up before slicing; the texture should be tender and slightly gooey in the filling with a crisp-tender buttery base. Cut into squares and arrange them in the original rectangular geometry for serving, the pale, syrupy rhubarb flecked through each bar.

Notes

• Use cold, diced butter and handle it minimally to keep the crust tender.
• If using frozen rhubarb, thaw and drain well to avoid excess moisture.
• Par-bake the crust to prevent a soggy bottom.
• Warm bars briefly before serving with ice cream for a dessert treat.
• Store in an airtight container in the fridge for up to five days.