Description
These tangy-sweet rhubarb dream bars feature a buttery shortbread crust and a creamy rhubarb filling. They’re the perfect balance of tart and sweet, making them a crowd-pleasing spring or summer dessert!
Ingredients
For the Crust:
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1 cup all-purpose flour
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½ cup butter, softened
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¼ cup powdered sugar
For the Filling:
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2 large eggs
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1 cup granulated sugar
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¼ cup all-purpose flour
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½ tsp baking powder
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2 cups diced rhubarb
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan. -
Make the Crust:
Mix flour, butter, and powdered sugar until crumbly. Press into pan. Bake for 12–15 minutes, until lightly golden. -
Make the Filling:
Beat eggs, sugar, flour, and baking powder until smooth. Fold in rhubarb. -
Assemble and Bake:
Pour filling over warm crust. Bake for 25–30 minutes, until set and golden. -
Cool and Serve:
Let cool completely. Cut into bars and dust with powdered sugar if desired.
Notes
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Fresh or frozen rhubarb works—just thaw and drain well if using frozen.
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Add a teaspoon of vanilla extract or orange zest to the filling for added depth.
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Store in the fridge for up to 5 days or freeze for later!
- Prep Time: 15 minutes
- Cook Time: 40minutes
Nutrition
- Calories: 160kal
- Sugar: 16g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g