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Tangy Rhubarb Dream Bars for a Refreshing Spring Treat

Delight in these tangy rhubarb dream bars, a refreshing spring dessert perfect for gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups all-purpose flour A gluten-free baking mix can be used for a gluten-free option.
  • ½ cup confectioners’ sugar Granulated sugar works but may slightly alter the texture.
  • 1 cup butter (softened) Ensure it's at room temperature for smoother mixing.
For the Filling
  • 1 cup white sugar Coconut sugar makes for a healthier swap, but may change the flavor profile.
  • 1 pinch salt Sea salt can be used, or omit if you prefer less saltiness.
  • 2 large eggs (beaten) Flax eggs make a great vegan substitute.
  • 2 cups chopped fresh rhubarb If using frozen, ensure it’s well-drained to avoid sogginess.

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Pastry cutter or hands

Method
 

Step-by-Step Instructions for Rhubarb Dream Bars
  1. Preheat your oven to 350°F (175°C) and gather all your ingredients and equipment.
  2. Combine 2 cups of all-purpose flour, ½ cup of confectioners’ sugar, and 1 cup of softened butter in a mixing bowl. Mix until crumbly and press into the greased baking dish.
  3. Bake the crust for 15 minutes until lightly golden. Remove and let cool.
  4. In a clean bowl, mix the beaten eggs, 1 cup of white sugar, a pinch of salt, and ½ cup of all-purpose flour until smooth. Fold in 2 cups of chopped fresh rhubarb.
  5. Pour the rhubarb mixture over the cooled crust and bake for an additional 30-35 minutes until set.
  6. Let the bars cool completely in the dish before slicing. Refrigerate for cleaner cuts.
  7. Serve and enjoy on their own or with a scoop of vanilla ice cream or whipped cream.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For best results, use fresh rhubarb and refrigerate before slicing for neat cuts.

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