10 Amazing Rhubarb Bar Recipes You Need to Try Today

Nothing beats the sweet-tart flavor of fresh rhubarb baked into delicious bars. These incredible recipes transform tangy rhubarb stalks into irresistible treats perfect for any occasion.

From classic crumb bars to creamy cheesecake squares, each recipe offers something special for rhubarb lovers everywhere.

01. Ultimate Rhubarb Dream Bars

These dreamy bars showcase rhubarb’s natural tartness balanced with sweet custard-like filling. Perfect for using up garden rhubarb in under an hour.

Ingredients: 2 cups all-purpose flour, 1 cup butter (softened), ½ cup powdered sugar, 4 large eggs, 2 cups granulated sugar, ¼ cup flour, ½ teaspoon salt, 3 cups diced rhubarb.

How To Make Ultimate Rhubarb Dream Bars

1. Preheat your oven to 350°F and line a 9×13 inch pan with parchment paper. Mix 2 cups flour, softened butter, and powdered sugar until mixture resembles coarse crumbs, then press firmly into prepared pan.

2. Bake the crust for 15 minutes until edges are lightly golden. Meanwhile, whisk together eggs, granulated sugar, ¼ cup flour, and salt until smooth and well combined.

3. Fold diced rhubarb into the egg mixture, ensuring even distribution. Pour this filling over the hot crust, spreading to corners for even baking.

4. Return to oven and bake 25-30 minutes until filling is set and top is golden brown. Cool completely before cutting into squares for clean edges.

02. Simple Gluten-Free Rhubarb Bars

Tender gluten-free bars made with rice flour blend that nobody will guess are wheat-free. Serve with fresh whipped cream for extra indulgence.

Ingredients: 1 cup rice flour, ½ cup potato starch, ¼ cup tapioca starch, ¾ cup butter, ½ cup brown sugar, 3 cups chopped rhubarb, 1 cup sugar, 2 eggs, ½ teaspoon vanilla extract.

How To Make Simple Gluten-Free Rhubarb Bars

1. Combine rice flour, potato starch, and tapioca starch in a bowl. Cut in cold butter and brown sugar until mixture forms coarse crumbs, then press into greased 8×8 pan.

2. Bake crust at 350°F for 12 minutes until lightly set. Toss chopped rhubarb with half the sugar and let sit while crust bakes to draw out natural juices.

3. Beat eggs with remaining sugar and vanilla until light and fluffy. Stir in the sugared rhubarb mixture, including any accumulated juices for extra flavor.

4. Pour rhubarb mixture over partially baked crust and bake 25-30 minutes until filling is bubbly and top is golden. Cool completely before slicing into neat squares.

03. Strawberry Rhubarb Crumb Bars

Classic fruit combination gets the crumb bar treatment with buttery crust and crumbly topping. Sweet strawberries balance rhubarb’s natural tartness beautifully.

Ingredients: 2 cups flour, 1 cup rolled oats, ¾ cup brown sugar, ½ cup cold butter, 2 cups diced rhubarb, 1 cup sliced strawberries, ¾ cup sugar, 3 tablespoons cornstarch, 1 teaspoon vanilla.

How To Make Strawberry Rhubarb Crumb Bars

1. Mix flour, oats, and brown sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs with some larger pieces remaining for texture.

2. Press half the crumb mixture firmly into a greased 9×9 pan, creating an even layer. Reserve remaining mixture for the top crumb layer.

3. Combine diced rhubarb, sliced strawberries, sugar, cornstarch, and vanilla in a bowl. Toss gently until fruit is evenly coated and cornstarch is well distributed.

4. Spread fruit mixture over crust, then sprinkle reserved crumb mixture on top. Bake at 375°F for 35-40 minutes until topping is golden brown and fruit is bubbling.

5. Cool completely in pan before cutting. The filling needs time to set properly for clean slices that hold together perfectly.

04. Classic Rhubarb Shortbread Bars

Cookie-like bars with tender shortbread base and tangy rhubarb topping. Delicious on their own or served warm with vanilla ice cream.

Ingredients: 1½ cups flour, ½ cup powdered sugar, ½ cup butter, 3 cups chopped rhubarb, 1¼ cups sugar, 3 eggs, ¼ cup flour, ½ teaspoon salt, ¼ teaspoon baking powder.

How To Make Classic Rhubarb Shortbread Bars

1. Combine 1½ cups flour and powdered sugar, then cut in cold butter until mixture forms fine crumbs. Press mixture firmly into bottom of greased 9×13 pan.

2. Bake shortbread base at 350°F for 15 minutes until edges are set but not browned. The base should feel firm to the touch.

3. Beat eggs thoroughly, then stir in sugar until well combined. Add ¼ cup flour, salt, and baking powder, mixing until smooth and lump-free.

4. Fold chopped rhubarb into egg mixture, ensuring even distribution. Pour over hot crust, spreading to edges for uniform thickness.

5. Bake 30-35 minutes until filling is set and lightly golden on top. A knife inserted in center should come out with just a few moist crumbs attached.

6. Cool completely before cutting into bars. The shortbread base will become crisp as it cools, creating perfect texture contrast with the tender topping.

05. Bright Lemon Rhubarb Bars

Sunny lemon flavor brightens tart rhubarb in these refreshing summer bars. The crunchy crust provides perfect textural contrast to the creamy filling.

Ingredients: 2 cups flour, ½ cup powdered sugar, 1 cup butter, 4 eggs, 1½ cups sugar, ¼ cup lemon juice, 2 tablespoons lemon zest, 2 cups diced rhubarb, 3 tablespoons flour.

How To Make Bright Lemon Rhubarb Bars

1. Mix flour and powdered sugar, then cut in cold butter until crumbly. Press mixture into bottom of parchment-lined 9×13 pan, creating even layer.

2. Bake crust at 350°F for 18-20 minutes until edges are lightly golden. Don’t overbake as it will continue cooking with the filling.

3. Whisk eggs until light, then gradually add sugar, beating until mixture is pale and thick. Stir in fresh lemon juice and zest for bright citrus flavor.

4. Toss diced rhubarb with 3 tablespoons flour to prevent sinking, then fold into lemon mixture. The flour helps thicken the filling during baking.

5. Pour filling over hot crust and bake 22-25 minutes until center is just set and top is golden. Cool completely before cutting for clean, professional-looking bars.

06. Old-Fashioned Rhubarb Crumble Bars

Hearty oats create wonderful texture in these rustic bars. Adjust sugar to taste depending on how tart you prefer your rhubarb treats.

Ingredients: 1 cup flour, 1 cup old-fashioned oats, ¾ cup brown sugar, ½ cup cold butter, 4 cups chopped rhubarb, 1 cup sugar, ¼ cup cornstarch, 1 teaspoon cinnamon.

How To Make Old-Fashioned Rhubarb Crumble Bars

1. Combine flour, oats, and brown sugar in a bowl. Cut in cold butter using pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces.

2. Press two-thirds of crumb mixture firmly into greased 8×8 pan. Use bottom of measuring cup to create smooth, compact base layer.

3. Mix chopped rhubarb with sugar, cornstarch, and cinnamon until evenly coated. Let mixture sit 5 minutes to allow cornstarch to absorb rhubarb juices.

4. Spread rhubarb mixture over crust, then top with remaining crumb mixture. Press lightly to help topping adhere during baking.

5. Bake at 375°F for 40-45 minutes until topping is golden brown and fruit is tender when pierced with fork. Cool completely before cutting.

07. Nutty Rhubarb Almond Squares

Simple seven-ingredient recipe creates elegant squares perfect for breakfast or dessert. Toasted almonds add delightful crunch to every bite.

Ingredients: 1½ cups flour, ½ cup sliced almonds, ¾ cup butter, ½ cup brown sugar, 3 cups diced rhubarb, ¾ cup sugar, 2 eggs, ½ teaspoon almond extract.

How To Make Nutty Rhubarb Almond Squares

1. Toast sliced almonds in dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Set aside to cool completely.

2. Mix flour with cooled toasted almonds, then cut in cold butter and brown sugar until mixture forms coarse crumbs throughout.

3. Reserve ¾ cup of crumb mixture for topping, then press remaining mixture firmly into bottom of greased 8×8 pan.

4. Beat eggs with sugar and almond extract until light and fluffy. Fold in diced rhubarb, mixing gently to avoid breaking up the pieces.

5. Spread rhubarb mixture over crust, then sprinkle reserved crumb mixture evenly on top. Bake at 350°F for 35-40 minutes until golden brown and set.

08. Mixed Berry Rhubarb Bars

Cinnamon shortbread crust supports a medley of summer berries and rhubarb. Oat crumb topping adds wonderful texture and rustic appeal.

Ingredients: 1½ cups flour, ½ teaspoon cinnamon, ¾ cup butter, ½ cup powdered sugar, 2 cups diced rhubarb, 1 cup mixed berries, 1 cup sugar, ½ cup oats, 3 tablespoons cornstarch.

How To Make Mixed Berry Rhubarb Bars

1. Combine flour and cinnamon, then cut in ½ cup cold butter and powdered sugar until mixture resembles fine crumbs. Press into greased 9×9 pan.

2. Bake crust at 375°F for 12-15 minutes until edges are set but not browned. The surface should feel firm to touch.

3. Toss diced rhubarb and mixed berries with ¾ cup sugar and cornstarch. Let fruit mixture sit while preparing crumb topping.

4. Mix remaining sugar with oats and remaining cold butter, cutting until crumbly. This creates the perfect crunchy topping layer.

5. Spread fruit mixture over partially baked crust, then sprinkle oat mixture evenly on top. Bake 25-30 minutes until fruit is bubbly and topping is golden.

6. Cool completely in pan before cutting. The cornstarch needs time to thicken the fruit juices for perfect slicing consistency.

09. Creamy Rhubarb Cheesecake Bars

Rich and creamy cheesecake layer tops simple crust in this elegant dessert. One-bowl preparation makes these impressive bars surprisingly easy to create.

Ingredients: 1 cup flour, ¼ cup powdered sugar, ½ cup cold butter, 8 oz cream cheese (softened), ½ cup sugar, 1 large egg, 2 cups chopped rhubarb, ¼ cup sugar.

How To Make Creamy Rhubarb Cheesecake Bars

1. Mix flour and powdered sugar, then cut in cold butter until crumbly. Press mixture firmly into bottom of parchment-lined 8×8 pan.

2. Bake crust at 350°F for 15 minutes until lightly golden around edges. Meanwhile, let cream cheese come to room temperature for smooth mixing.

3. Beat softened cream cheese until light and fluffy, then gradually add ½ cup sugar. Beat in egg until mixture is completely smooth and creamy.

4. Toss chopped rhubarb with remaining ¼ cup sugar, then fold into cream cheese mixture. The sugar helps draw out rhubarb’s natural juices.

5. Spread cheesecake mixture over hot crust and bake 25-30 minutes until center is almost set but still slightly jiggly when gently shaken.

6. Cool to room temperature, then refrigerate at least 2 hours before cutting. Chilling ensures clean slices and proper cheesecake texture throughout.

10. Tangy Sour Cream Rhubarb Squares

Sour cream creates incredibly tender bars with subtle tang that complements rhubarb perfectly. This versatile recipe works beautifully with other seasonal fruits too.

Ingredients: 2 cups flour, 1 cup brown sugar, ½ cup cold butter, 1 cup chopped pecans, 3 cups diced rhubarb, 1 cup sugar, 1 cup sour cream, 2 eggs, 2 tablespoons flour.

How To Make Tangy Sour Cream Rhubarb Squares

1. Combine flour and brown sugar, then cut in cold butter until mixture resembles coarse crumbs. Stir in chopped pecans for added crunch and flavor.

2. Press two-thirds of mixture into bottom of greased 9×13 pan, creating firm, even layer. Reserve remaining mixture for topping.

3. Beat eggs thoroughly, then stir in sour cream until smooth and well combined. Add sugar and 2 tablespoons flour, mixing until no lumps remain.

4. Fold diced rhubarb into sour cream mixture, ensuring even distribution throughout. The sour cream will help tenderize the rhubarb during baking.

5. Spread rhubarb mixture over crust, then sprinkle reserved crumb mixture evenly on top. Press lightly to help topping adhere.

6. Bake at 350°F for 40-45 minutes until topping is golden brown and filling is set. Cool completely before cutting into perfect squares.

Final Thoughts

These delicious rhubarb bar recipes transform tart garden stalks into incredible desserts everyone will love. Each recipe offers unique flavors and textures to satisfy different preferences.

Whether you prefer classic crumb bars or creamy cheesecake squares, there’s a perfect rhubarb recipe waiting to become your new favorite treat.