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Rhubarb Bars

Rhubarb bars with a golden, buttery crisp top and a tangy pink rhubarb-sugar filling. This bake delivers a tender tart center with a satisfying crunch on top for easy spring-to-summer dessert slices.
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Prep Time 18 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb Bars
  • 2 lb rhubarb Fresh rhubarb, chopped into 1/2-inch pieces.
  • 0.75 cup granulated sugar For tossing with rhubarb to draw out juices.
  • 2 tbsp cornstarch Thickens the filling as it bakes.
  • 0.5 tsp ground cinnamon Optional warmth for the filling.
  • 1.5 cup all-purpose flour
  • 0.75 cup brown sugar Adds caramel notes to the topping and base.
  • 0.25 tsp salt
  • 1 tsp baking powder
  • 0.75 cup unsalted butter Cold, cut into small pieces.
  • 1 tsp vanilla extract For flavor in the crust/topping.
  • 1 egg Helps bind the buttery base.

Equipment

  • 1 sheet pan

Method
 

Prep the pan and heat the oven
  1. Heat the oven to 350°F and line a sheet pan with parchment paper, leaving overhang for easy lifting.
  2. Wash and chop the rhubarb into 1/2-inch pieces, then pat very wet pieces lightly dry so the filling sets well.
Mix the rhubarb filling
  1. Toss the chopped rhubarb with granulated sugar, cornstarch, and cinnamon in a bowl until the fruit looks evenly coated.
  2. Let the mixture sit for 5 minutes while you make the crust so some juices start to form.
Make the buttery base and topping
  1. In a bowl, combine flour, brown sugar, salt, and baking powder.
  2. Cut in the cold butter until the mixture looks like coarse crumbs, with a few pea-size pieces remaining for crunch.
  3. Stir in vanilla extract, then add the egg and mix just until the dough looks crumbly and holds together when pressed.
Assemble and bake
  1. Press about half of the crust mixture evenly into the lined pan to form the bottom layer.
  2. Spread the rhubarb filling over the crust, then sprinkle the remaining crust mixture evenly on top.
  3. Bake at 350°F for 25-35 minutes, until the top is golden and the filling is bubbling at the edges.
  4. Cool the bars for 20 minutes before lifting and slicing so the filling thickens and holds clean lines.

Notes

For clean slices, cool the bars until warm (not hot) and use the parchment overhang to lift them out. Store covered in the refrigerator for up to 4 days; freeze baked bars for up to 2 months (thaw overnight in the fridge). If you want a lighter option, swap half the butter for an equal amount of cold unsweetened applesauce, noting the texture will be slightly less crisp.