Indulge in the quintessential taste of summer with these irresistible Rhubarb Bars. Featuring a buttery shortbread crust, a delightfully sweet and tart rhubarb filling, and a crunchy, cinnamon-spiced streusel topping, these layered treats are a dream come true for any rhubarb enthusiast. Perfect for sharing at potlucks, picnics, or simply enjoying with a cup of coffee, they capture the vibrant essence of spring and early summer in every bite.
While some may be hesitant to try rhubarb, this recipe has consistently turned skeptics into fans. My own experience saw these Streusel Topped Rhubarb Bars garnering rave reviews from friends with more adventurous palates. It’s a testament to how truly special and universally appealing this rhubarb dessert is when prepared just right – a harmonious blend of textures and flavors that will have everyone asking for the recipe.
Why These Rhubarb Bars Are an Absolute Must-Bake
If you’re looking for a delightful and surprisingly simple way to enjoy seasonal rhubarb, these bars are the answer. Fruit bars, like our beloved Streusel-Topped Raspberry Squares, offer an elegant yet easy method to showcase fresh produce without the fuss of a double-crusted pie or a delicate tart. This means less time in the kitchen and more time savoring a truly homemade treat.
As much as I adore a classic Rhubarb Pie, I must confess that this particular Rhubarb Bars recipe might just surpass it. The convenient bar format, coupled with its perfectly balanced sweet and tart profile and delightful crumbly topping, makes it an instant favorite. It’s a compelling reason to venture beyond traditional rhubarb preparations and discover a new go-to recipe.
Rhubarb, often mistaken for a fruit due to its culinary applications, is botanically a vegetable. Its unique tartness is what makes it so exciting to bake with, providing a refreshing contrast to sweetness. This recipe offers a fantastic introduction to baking with rhubarb, transforming its vibrant stalks into a dessert that’s both comforting and exciting. It’s an excellent way to celebrate the bounty of spring and early summer harvests.
Glowing Endorsements from Our Readers
The feedback for these Rhubarb Bars has been overwhelmingly positive, solidifying their status as a crowd-pleaser:
From Kat: “This is very sweet and beyond delicious! I now make a 9×13 pan of it as the fam loves it so much. I also do 1 1/2 times the base as we love shortbread. I am a tough sell but this one is a winner!”
This kind of enthusiasm truly speaks to the irresistible quality of these bars. The ability to easily scale the recipe for larger gatherings or adjust components, like the shortbread crust, demonstrates its versatility and broad appeal.
Step-by-Step Guide: Crafting Your Perfect Rhubarb Bars
Creating these delightful Rhubarb Bars is a straightforward process, but a few key steps ensure a flawless result:
- Prepare Your Baking Pan: Start by lining an 8×8 or 9×9-inch square pan with non-stick foil, leaving an overhang on the sides. This thoughtful step not only makes cleanup effortless but also creates a convenient “sling” to easily lift the cooled bars onto a cutting board for neat slicing. If non-stick foil isn’t available, simply greasing the pan thoroughly will suffice.
- Craft the Buttery Shortbread Crust: The foundation of these bars is a simple yet rich shortbread crust. Using cold butter is crucial here, as it helps create a tender, flaky texture. Once the ingredients are combined to form a crumbly mixture, press it firmly and evenly into the bottom of your prepared pan. A flat-bottomed glass or your fingers work well for this. Bake until lightly golden, then set aside to cool slightly while you prepare the filling.
- Whip Up the Sweet-Tart Rhubarb Filling: While your crust bakes, combine the rhubarb with sugar, flour, and eggs. The flour acts as a thickener, ensuring the filling sets beautifully, while the sugar balances rhubarb’s natural tartness. Stir everything together until the rhubarb pieces are evenly coated.
- Assemble with the Cinnamon Streusel Topping: Pour the vibrant rhubarb filling over the par-baked crust. Next, prepare the irresistible cinnamon streusel. For the best texture, lightly squeeze bits of the streusel mixture between your fingers to create varying sizes of crumbs – some larger, some smaller. This adds wonderful visual appeal and a delightful crunch. Sprinkle this generously and evenly over the rhubarb layer.
- Bake to Golden Perfection: Place your assembled bars in the oven and bake as directed. Keep an eye out for the filling to bubble around the edges, which is a tell-tale sign that these scrumptious Rhubarb Bars are perfectly cooked. The streusel topping should be golden brown and fragrant. Once baked, remove the pan from the oven and allow the bars to cool completely on a wire rack before slicing. This cooling period is vital for clean, intact squares.
Frequently Asked Questions About Rhubarb Bars
While it’s technically possible, Rhubarb Bars don’t freeze exceptionally well. The moist filling tends to release moisture during thawing, which can be absorbed by the streusel topping, making it soft and somewhat soggy. This definitely impacts the overall quality and texture. However, if you adore these bars and a slightly softened streusel doesn’t bother you, feel free to freeze them in an airtight container for up to 1-2 months. Just be prepared for a textural difference upon defrosting.
To maintain their best texture, store your Rhubarb Squares in a sealed, airtight container. For the first day, they can be kept at room temperature. After that, due to the moisture in the filling and the tendency for crumble bars to soften over time, it’s best to transfer them to the refrigerator. They will remain fresh and delicious in the fridge for up to 3 days. Always allow them to come to room temperature for optimal flavor and texture before serving.
If you’re fortunate enough to grow your own rhubarb, patience is key – wait until the second season before harvesting. The ideal time to harvest is from spring to early summer when the stalks are robust, typically 12-18 inches tall. To harvest, grasp a stalk at its base and remove it with a gentle twist. When purchasing rhubarb, look for firm, crisp stalks with a shiny skin and no blemishes or wilting. Avoid any stalks that appear soft or discolored. Once you have your fresh rhubarb, wash it thoroughly, trim off the leaf (which is poisonous and should not be consumed), and dice the stalks into small, even pieces as specified in your recipe.
Beyond Bars: Other Delicious Rhubarb Creations
Rhubarb’s distinct tartness makes it an incredibly versatile ingredient, capable of elevating everything from breakfast pastries to savory sauces. When using rhubarb in recipes, especially those designed for sweeter fruits, remember to adjust the sugar content to balance its characteristic tang. Here are some other fantastic ways to enjoy this seasonal favorite:
- Muffins – Start your day right with light and fluffy Rhubarb Muffins, offering delightful pockets of tartness in every bite.
- Bread – Experience the comforting flavors of Cinnamon Swirl Rhubarb Bread, perfect for breakfast or a sweet snack.
- Pie – Revisit a classic with a delicious Rhubarb Pie Recipe, featuring a beautifully intricate lattice crust.
- Crumble – For a warm, comforting dessert, an Easy Rhubarb Crisp with its simple, buttery topping is always a winner.
- Sauce – Get creative with a homemade Rhubarb Sauce from Grumpy’s Honeybunch, ideal for topping yogurt, ice cream, or even pork.
Tips for Success When Baking Rhubarb Bars
To ensure your Rhubarb Bars turn out perfectly every time, keep these expert tips in mind:
- Cold Butter is Key: For both the shortbread crust and the streusel topping, always use cold butter. This helps create pockets of steam during baking, resulting in a tender, flaky crust and a wonderfully crumbly streusel.
- Don’t Overmix: When preparing the crust and topping, mix only until just combined and crumbly. Overmixing can develop the gluten in the flour, leading to a tough texture.
- Dice Rhubarb Evenly: Cut your rhubarb into uniform pieces (typically 1/2 to 3/4 inch). This ensures that all the rhubarb cooks through at the same rate and creates an even texture in the filling.
- Par-Bake the Crust: Don’t skip the initial baking of the crust. This step prevents a soggy bottom, especially with a juicy filling like rhubarb, and provides a stable foundation for your bars.
- Cool Completely: Patience is a virtue when it comes to cutting bars. Allow the Rhubarb Bars to cool thoroughly at room temperature, ideally for several hours or even overnight. This gives the filling time to set completely, ensuring clean, sharp slices. Cutting them while warm will likely result in a messy, crumbling experience.
- Adjust Sweetness to Taste: Rhubarb’s tartness can vary. If you prefer a less tart dessert, you can slightly increase the sugar in the filling, though the recipe is designed for a balanced sweet-tart flavor.
- Achieve the Perfect Streusel: When making the streusel, use your fingers to gently squeeze some of the crumb mixture together to create larger, irregular clusters. These larger pieces will bake up beautifully golden and offer a satisfying crunch.
Explore More Delicious Bar Recipes
If you’ve fallen in love with these Rhubarb Bars, you’ll surely enjoy exploring other fruit-filled and decadent bar recipes. They’re a fantastic way to enjoy a portable, shareable dessert without the fuss of individual servings. Here are a few more favorites to try:
- Strawberry Rhubarb Crumb Bars from A Farmgirl’s Dabbles – A classic flavor pairing that’s always a hit.
- Raspberry Crumb Bars – Sweet and tangy raspberries nestled under a buttery crumb.
- Blueberry Streusel Bars – Bursting with juicy blueberries and a delightful streusel topping.
- Raspberry Filled White Chocolate Bars – A more indulgent option combining fruit with rich white chocolate.
- The Best Lemon Bars – Bright, zesty, and refreshing, a timeless favorite.
- Discover more of the Best Bar Cookie Recipes – A collection to satisfy every craving.
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Streusel Topped Rhubarb Bars
30 minutes
1 hour 18 minutes
1 hour 48 minutes
12 servings
The Best Rhubarb Bars with a shortbread crust, sweet fresh rhubarb filling and a buttery crumb topping!
Rating: 4.6 out of 5 stars (based on 69 reviews)
Ingredients
Crust
- 1 cup all-purpose flour
- ⅓ cup powdered sugar
- 6 tablespoons cold unsalted butter, cut into cubes
Filling
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 2 large eggs, slightly beaten
- 3 cups diced fresh rhubarb (about 1/2 to 3/4-inch pieces)
Streusel Topping
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cut into cubes
Instructions
- Preheat your oven to 350°F (175°C).
- To make the crust: In a medium bowl, whisk together the flour and powdered sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Press the crumb mixture firmly and evenly into the bottom of an 8×8 or 9×9-inch square pan lined with nonstick foil (leaving an overhang for easy removal). Bake for 16-18 minutes, or until just beginning to brown very slightly. Remove from the oven and place on a cooling rack.
- For the filling: In a large bowl, combine the granulated sugar, flour, and salt. Add the slightly beaten eggs and mix until well combined and smooth.
- Gently fold in the diced rhubarb until all pieces are coated. Spread the rhubarb filling evenly over the par-baked crust. Set aside while you prepare the topping.
- To make the streusel topping: In a medium bowl, combine the flour, granulated sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until crumbly. For a varied texture, squeeze some of the mixture between your fingers to form larger crumbs.
- Evenly sprinkle the streusel topping over the rhubarb filling.
- Bake for 45-50 minutes for a 9×9-inch pan, or 55-60 minutes for an 8×8-inch pan. The bars are done when the filling is bubbling around the edges and the streusel topping is golden brown.
- Remove the pan from the oven and transfer to a wire rack. Let the bars cool completely before lifting them out of the pan using the foil overhang and slicing into squares.
Notes
Adapted from Taste of Home.
Using an 8×8-inch pan will yield thicker bars, while a 9×9-inch pan will result in slightly thinner bars. Adjust baking time accordingly.
Store in a sealed container at room temperature for up to 1 day. For longer storage, transfer to the refrigerator for up to 3 days. Allow to come to room temperature before serving for best flavor.
Recommended Products
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- Silicone Spatulas
- Smithcraft Stainless Steel Measuring Cups Set
- Pastry Blender
- Nonstick Foil
- USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 321Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 193mgCarbohydrates: 50gFiber: 1gSugar: 33gProtein: 4g
Please note: Nutritional information for recipes on this site is provided as a courtesy and is an estimate only. This information typically comes from online calculators and can vary based on specific product brands or ingredient types used. While efforts are made to provide accurate nutritional data, these figures are estimates. Factors such as optional toppings, “to taste” measurements (like salt), and differences in online calculators can alter results. For the most precise nutritional information, it is recommended to calculate it using the exact ingredients in your own recipe. You are solely responsible for verifying the accuracy of any nutritional information obtained.
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