Old-Fashioned Rhubarb Bars

Old-Fashioned rhubarb bars, with a shortbread base and a rhubarb custard topping. A classic and a great use for fresh or frozen rhubarb.

Why you’ll love these rhubarb bars

• These old-fashioned rhubarb bars are the perfect meeting of sweet and sour.
• The rhubarb sits in a lovely custard base, all on top of a shortbread base.
• These rhubarb bars can be made with either fresh or frozen rhubarb.

Ingredients and Substitutions

Rhubarb – you can use either fresh or frozen rhubarb for these bars. If frozen, use from frozen and allow a bit of extra baking time.

Step-by-Step Photos

1. Combine the ingredients for the shortbread base in a bowl.
2. Cut the butter into the dry ingredients until crumbly.
3. Press the shortbread base into a parchment lined 8×8-inch baking pan and bake for 10 minutes.
4. Meanwhile, combine the ingredients for the topping in a bowl and stir together with a fork.
5. Add the diced rhubarb to the bowl and stir in.
6. Remove base from oven and pour the topping over-top. Return to the oven and bake a further 35-40 minutes, or until set and golden.

Making ahead, Storing and Freezing

These rhubarb bars keep well. I like to store them in the refrigerator.

These will also freeze well, up to 2 months.

Get the Recipe: Old-Fashioned Rhubarb Bars

Classic, old-fashioned rhubarb bars, with a shortbread base and a rhubarb custard topping. Can be made with fresh or frozen rhubarb.

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Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Yield: 16 servings

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Ingredients

For the base:

• 3/4 cup all purpose flour, spooned and levelled
• 6 Tablespoons butter, cold and cut into 6 pieces
• 3 1/2 Tablespoons icing/confectioners' sugar

For the topping:

• 1 1/2 large eggs, very lightly beaten *see Note 1 below
• 3 Tablespoons all purpose flour
• 1 cup + 2 Tablespoons granulated white sugar
• 1 1/4 cups rhubarb, finely chopped, fresh or frozen

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Instructions

 

• Preheat oven to 350F (regular bake setting/not fan-assisted).
• Spray an 8×8 baking pan with baking spray and line with parchment paper. Set aside.
• Make base by combining the base ingredients in a medium bowl. Using your fingertips or a pastry cutter, cut the cold butter into the dry ingredients until you have a crumbly mixture with pea-sized pieces of butter. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 10 minutes.
• Meanwhile, add the eggs to a medium bowl and stir gently with a fork. Add the flour and sugar and stir together with a fork. Add the rhubarb and stir to combine.
• When base has pre-baked, remove from oven and pour filling over-top. Use a spoon to spread out evenly over the base.
• Return the pan to the oven and bake a further 35-40 minutes, until lightly golden and the tip of a butter knife inserted in the centre comes out clean. (Frozen rhubarb will take a few minutes extra baking generally).
• Remove from oven and allow to cool completely in the pan before slicing into squares. Garnish with icing/confectioners' sugar, if desired.
• (I like to store these in the refrigerator. You can also freeze up to 2 months).

Notes

Note 1: To get 1/2 an egg, break an egg into a small bowl, stir together with a fork and use just 1/2 of it (you can eyeball it).

You can double the recipe (use the “2X” button) and bake in a 9×13-inch pan.

Be sure to read the notes above this Recipe Card, for more tips on making this recipe, as well as step-by-step photos that you might find useful.

Cuisine: American, Canadian

Course: Dessert

Author: Jennifer Maloney

Serving: 1serving, Calories: 144kcal, Carbohydrates: 24g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 41mg, Potassium: 43mg, Fiber: 0.4g, Sugar: 18g, Vitamin A: 166IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 0.5mg

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