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Rhubarb Dream Bars

Tangy Rhubarb Dream Bars with a Buttery Crust Delight

These Rhubarb Dream Bars feature a buttery crust and a tangy filling, offering a delightful spring dessert experience.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Crust
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1/2 cup powdered sugar sifting improves texture
  • 1 cup cold butter cubed, use unsalted for better control
For the Rhubarb Filling
  • 3 large eggs room temperature
  • 1 cup granulated sugar adjust based on rhubarb ripeness
  • 1/4 teaspoon salt
  • 2 cups diced rhubarb fresh or thawed frozen
  • 1 teaspoon ground cinnamon optional, nutmeg can be substituted

Equipment

  • 9x13 inch baking pan
  • Mixing bowl
  • Pastry Cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease a 9x13-inch baking pan.
  2. In a mixing bowl, combine flour and powdered sugar. Cut in cold butter until crumbly, press into the pan, and bake for 15 minutes.
  3. While the crust bakes, rinse and dice rhubarb. In the same bowl, whisk eggs and mix in sugar, flour, salt, and cinnamon before folding in rhubarb.
  4. Pour the rhubarb filling over the baked crust and bake for 60 minutes until the center is set.
  5. Remove from the oven and cool completely on a wire rack.
  6. Once cool, slice into squares and serve with ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 115mgPotassium: 130mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Let cool completely for the best texture; refrigerate overnight for enhanced flavors.

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