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Tempting Rhubarb Dream Bars bursting with seasonal freshness. They’re like lemon bars, but no lemon, only tart rhubarb on top of a shortbread crust. Bake them up for a springtime treat filled with mouth-watering goodness.

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Rhubarb Dream Bars

A Tart & Timeless Springtime First!

Like so many firsts that you never forget in life, I’ve been dying to tell you about the first time I heard of these perfectly sweet, tart, and tangy, delicious old-fashioned rhubarb bars. These bars changed how eager I become each year for spring to arrive. They are responsible for how excited I get for rhubarb to poke its slender, leafy stalks out of the ground – to grow large enough to use. And how this classic rhubarb bar recipe transformed my likeness for the vegetable itself, making me anxious to get baking the rosy-sweet dessert bars with their almost lemony custard and crisp shortbread crust each spring.

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ABOUT THIS RECIPE
(per serving)

Gluten FreeNut FreeSoy Free
Servings | 24 bars
AVG. Maker RATING: 
5 from 1 vote
Write a Recipe Review
Prep Time :20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course : Brunch, Buffet, Dessert, Picnics, Snack, Treat
Cuisine : American
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 204
Fat 9
Carbohydrates 30
Protein 3

👩‍🍳 Adapted from C.P.E.S. Collections – Favorite Recipes from C.P.E.S. Families & Friends recipe submitted by Mary Schoenborn. 👩‍🍳

One first I’m sure you’ll want to hear about that won’t bore you…

There are so many firsts in life that you never forget. Like your first kiss, your first car, or the first date with your significant other. I could go on and on, but this is a cooking and recipe blog (after all), and undoubtedly, you’d be bored to tears before you made it through the first paragraph or two if I told you everything.

So instead, we’re sharing all the juicy details about how you can make this old-fashioned dessert rhubarb dream bar with an almost lemony custard and a shortbread crust…

And, yes, these rhubarb dream bars are “REALLY” that good!

I think it was the same year that I discovered Better Than Sex Cake (still another story and a recipe for another time) that I discovered these easy-to-make rhubarb dream bars. The year was 1994. A friend whose family owns a nearby dairy that makes string cheese approached me rather excitedly in the hallway. I was there at the dairy for an appointment with her brother, who I worked with doing package design and marketing for the company.

“It’s here; it’s here!” my friend joyously chanted, nearly flying down the hallway, swiftly approaching me. Cautiously, I stood as if frozen. She was waving something blue in one hand and lugging what appeared to be a stack of books under the other arm. Catching her breath as she reached me, a waving blue book plopped into my hands. “You’ll find Mom’s recipe for Rhubarb Dream Bars on page 192,” she proudly announced.

It was a fundraising cookbook compiled by Consolidated Parochial Elementary School (C.P.E.S) in rural Fond du Lac County (now Holyland Catholic) and printed by Morris Press. Of course, I bought a copy, and the rest, as they say, is history.

A good source of #fiber and #antioxidants, #VitaminK, and high levels of #calcium. Make these #OldFashioned #Rhubarb #DreamBars for a #tart and #timelesstreat #fromscratch! #GlutenFree #Recipe #CookingGfreeDeliciously @GfreeDelicious

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Please let me know in the comments below if you have questions or if you tweak the recipe. I’d love to hear from you!

Rhubarb Growing in the Garden

But first, what is rhubarb?

If you’re unfamiliar with rhubarb, it’s technically a vegetable but is often referred to as a fruit, primarily because it tends to be used in desserts like any other fruit. However, unlike a fruit, which is the fleshy part of a plant that comes from a flower and surrounds a seed, the part used in the rhubarb plant is the leafstalk or petiole.

Rhubarb (a.k.a), the “pie plant,” is a versatile tart vegetable commonly used in various culinary dishes. From pies and jams to savory sauces and cocktails, rhubarb adds a unique and tangy flavor to any recipe.

To scratch the surface of this jewel of a springtime vegetable, I’ve pulled together a short post on Living Fully Nourished, where I share my top tips for harvesting and storing fresh rhubarb. While I swear I could write a book about rhubarb, and someday I might, you will get the following in this article:

So, be sure to click on over to join the journey through the world of rhubarb and discover why this vibrant and versatile vegetable has been a beloved ingredient for centuries.

Fresh Picked Rhubarb Stalks
Dehydrated Rhubarb on Dehydrator Tray

Ingredient notes:

Gluten-Free All-purpose Flour – We have made this shortbread crust by trying several gluten-free all-purpose flours manufactured by Pillsbury, Bob’s Red Mill, King Arthur, and GF-Jules, all with similarly successful results. If being gluten-free is not your concern, you can feel free to use any regular flour as a substitute in the recipe amounts listed.

Powdered Sugar – Any store-brand powdered sugar should do. Make sure to read the label to reveal any gluten-containing additives if you must be gluten-free.

Butter – For this recipe, we’ve used unsalted butter. When mixing by hand, you want the butter at room temperature, not too cold, and not melted. Work the butter into the flour and powdered sugar, mixing with a pastry blender or fork until pea-size chunks form. If using a food processor, make sure your butter is very cold, then pulse the crust ingredients until they are a crumbled consistency.

Diced Rhubarb (about 6-10 stems) – Cut the rhubarb into small pieces before adding it to the filling. Keeping pieces small will help everything bake and cook evenly. Furthermore, fresh rhubarb works best for this recipe, but you can also use frozen in a pinch. If frozen, thaw the rhubarb entirely and drain it before using, adding 2 tablespoons more of the flour to the filling mixture.

Large Eggs – Bringing the eggs to room temperature for this recipe helps them blend more evenly with the sugar and incorporate the flour and salt for a smooth batter helping everything become light and airy as it bakes.

Sugar – Granulated white sugar.

Salt – Iodized table salt.

How long do rhubarb bars keep?

Cool the bars thoroughly after baking and store them in an airtight container in the refrigerator. When stored properly, the dessert should last about a week. Please note: These bars do not freeze well.

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Try These Extra Tips to Ensure Serving Success!

• Completely cool the rhubarb dream bars before cutting into them.

• For these and most dessert bars, you will get the cleanest cuts if you slightly chill the bars. Pop the pan in the freezer for 15 minutes before cutting them into individual bars.

• Serve them up fancy for entertaining – Add a scoop of vanilla ice cream or a dollop of Cashew Cream Yogurt (recipe coming soon) with a strawberry on top of one of these rhubarb dream bars. Strawberry ice cream is tasty, too, for raising the strawberry-rhubarb flavor profile that everyone raves about.

Garden Rhubarb Pie Plant Growing in the Garden

Measuring Rhubarb - How to Determine How Much Rhubarb You’ll Need

United States Customary Unit (USCS), a.k.a. Imperial –
1 bunch = 5-8 stems
5-8 stems = 1-pound (lb.)
1 lb. = 3 cups diced rhubarb
3 cups diced rhubarb = 2 cups cooked rhubarb

Metric
1 bunch = 5-8 stems
5-8 stems = 2.2 kg
2.2 kg = 750 ml diced rhubarb
750 ml diced rhubarb = 500 ml cooked rhubarb

Storing Rhubarb

Store freshly picked, unwashed rhubarb in the refrigerator for 5-7 days. To prepare for refrigeration, trim both ends and place them in a plastic storage bag in the crisper drawer. Wash before using.

If you notice the rhubarb stems beginning to dry out, wrap them in a clean, damp countercloth or paper towel inside the bag. On the other hand, if you find the stems too moist, wrap them in a dry countercloth or paper towel placed inside a dry bag.

Favorite Gadgets & Tools for making this recipe…

Recipe-Equipment-MasterTemplate_1456x1456

#1 - Anchor Hocking Glass Mixing Bowls

These are my go-to bowls for mixing and prepping most of my recipes! These super durable bowls come in ten convenient sizes, perfect for baking, mixing, cooking prep work, and serving. Because they’re tempered glass, they’re also freezer-friendly and microwave-safe. I also love that the bowls are dishwasher-safe for easy cleanup.

#2 - OXO Angled Measuring Cup

This measuring cup is so handy! Great for measuring liquids and sauces, especially for kids learning to cook or if your eyes are bad 🧐. Seriously, now you can check the accuracy of the liquid measures by looking straight down at your cup. You can view this ingenious angled measuring cup's metric and standard measures from the top or sides. It has a soft, non-slip handle that provides a sturdy grip and is dishwasher safe.

#3 - Odd-size Measuring Spoons

I bought these odd-size measuring spoons when I upgraded my set of regular measuring spoons. Both spoon sets are terrific: the weight, the handle shape, and the sure-grip, when used, all make for a great purchase and certainly a vast improvement over the cheap plastic measuring spoons I bought eons ago. Quality, heavy, brushed stainless, they’re a very cool set, especially for measurements that do come up in baking. I highly recommend them.

#4 - Stainless Steel French Whisk

A long, narrow shape that’s perfect for whisking sauces! Another go-to in my kitchen. These whisks are durable 18/8 stainless steel and feature weighted, ergonomic handles for optimum balance and comfort. Plus, it cleans up effortlessly in the dishwasher too! Available in a range of sizes to tackle any mixing task.

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Rhubarb Dream Bars

Old-Fashioned Rhubarb Dream Bars bursting with seasonal freshness. They're like a lemon bar, but there’s no lemon, only tart and tangy rhubarb surrounded by a sweet custard filling on top of a buttery shortbread cookie crust.
Kymberley

@ GfreeDeliciously

5 from 1 vote
Tried this recipe?Please consider Leaving a Review! It’s super helpful for others and us!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Brunch, Buffet, Dessert, Picnics, Snack, Treat
Cuisine American
Servings 24 bars
Calories 204 kcal

EQUIPMENT

  • 1 13x9-inch Baking Pan
  • 1 Large bowl
  • 1 Cutting Board
  • Utensils (Cooks Knife, Whisk, Measuring Cups & Spoons, Rubber Spatula or Large Spoon)

INGREDIENTS
 
 

For the Crust

For the Filling

INSTRUCTIONS
 

To make the crust

  • Combine the flour and powdered sugar; cut the butter until pea-size crumbs form. Press the mixture onto the bottom of a 13x9-inch baking pan—Bake at 350°F (177°C) for 15 minutes.
    2 cups gluten-free all-purpose Flour, 3/4 cup powdered sugar, 1 cup Butter
    Press the mixture onto the bottom of a 13x9-inch baking pan—Bake at 350°F (177°C) for 15 minutes.

To make the filling

  • Meanwhile, dice rhubarb stems into 1/2-inch pieces and set them aside.
    4 cups Rhubarb
    Meanwhile, prepare the filling while the crust is baking. Begin by dicing the rhubarb stems into 1/2-inch pieces, then set them aside.
  • Then blend eggs, sugar, flour, and salt until smooth, creamy, and lemon-colored. Fold in the diced rhubarb. Spread the mixture over the hot crust.
    4 large Eggs, 2 cups Sugar, 1/2 cup gluten-free all-purpose Flour, 1/2 teaspoon Salt
    Fold in the diced rhubarb. Spread the mixture over the hot crust.
  • Bake for 40-45 minutes at 350°F (177°C) until the filling is lightly browned around the edges. Cool; cut into squares or bars for serving.
    Bake for 40-45 minutes at 350°F (177°C) until the filling is lightly browned.

YOUR OWN NOTES

KITCHEN NOTES

Footnote(s):
[1] Blanch rhubarb pieces by plunging them into boiling water for two minutes to maintain a longer-lasting pink and bright green color, then chill quickly in ice water before drying.

 

 

Try These Extra Tips to Ensure Serving Success!

 
• Completely cool the rhubarb dream bars before cutting into them.
• For these and most other dessert bars, you will get the cleanest cuts if you slightly chill the bars first. Pop the pan in the freezer for 15 minutes before cutting them into individual bars.
• Serve them up fancy when entertaining—Add a scoop of vanilla ice cream or a dollop of Cashew Cream Yogurt (recipe coming soon) and a strawberry on top of one of these rhubarb dream bars. Strawberry ice cream is tasty, too, raising the strawberry-rhubarb flavor profile that everyone praises.

 

Measuring Rhubarb

How to Determine How Much Rhubarb You’ll Need

United States Customary Unit (USCS), a.k.a. Imperial -

1 bunch = 5-8 stems
5-8 stems = 1-pound (lb.)
1 lb. = 3 cups diced rhubarb
3 cups diced rhubarb = 2 cups cooked rhubarb

Metric -

1 bunch = 5-8 stems
5-8 stems = 2.2 kg
2.2 kg = 750 ml diced rhubarb
750 ml diced rhubarb = 500 ml cooked rhubarb

Storing Rhubarb

  • Freshly picked, unwashed rhubarb can be stored in the refrigerator for 5-7 days. To prepare for refrigeration, trim both ends and place them in a plastic storage bag in the crisper drawer. Wash before using.
  • If you notice the rhubarb stems beginning to dry out, wrap them in a clean, damp countercloth or paper towel inside the bag. On the other hand, if you find the stems too moist, wrap them in a dry countercloth or paper towel placed inside a dry bag.

 

For Long-term Storage:

 

Freezing Rhubarb

While frozen rhubarb works in most recipes, it will have the best flavor, color, and texture if used within 10-12 months.
To freeze:
1. Remove the leaves and ends from the stalks by cutting them.
2. Wash and dry each stalk to remove water and prevent ice crystals and frost from forming.
3. Cut stalks into half-inch pieces.
4. Place a single layer on a shallow tray or baking sheet to freeze until solid, about 1-2 hours.
5. Transfer the frozen pieces to a vacuum-sealed or zipper freezer bag, removing as much air as possible.
6. Date, label, and freeze for up to one year.

Dehydrating Rhubarb

1. Pick and remove the leaves and tail end from the rhubarb stalks, wash in cool water, then dry. [1]
2. Dice or cut the stalks into 1/4 to 1/2-inch pieces.
3. Spread in a single layer on mesh-lined dehydrator trays.
4. Dry at 135°F (57°C) for 8-12 hours, depending on humidity. When broken open, rhubarb should feel dry and leathery with no moisture inside. If in doubt, dry until the pieces are crisp.
5. Turn the dehydrator off and let the rhubarb cool overnight. Store it in a glass jar with a tightly sealed lid in a dark, dry cupboard for up to one year.
To Rehydrate Dried Rhubarb
1. 1/2 cup dried rhubarb will make roughly 1 cup rehydrated rhubarb.
2. Using the above calculation, measure enough dried rhubarb for your recipe into a bowl and add twice as much boiling water. Let soak until the water is completely cool, about 1-2 hours. Cover rhubarb in a saucepan and simmer for 35-45 minutes or until plumped up and tender for quicker results.
3. Drain the water and use it as you would for fresh or frozen rhubarb in your recipes.

Nutrition

Calories: 204kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 122mg | Potassium: 73mg | Fiber: 2g | Sugar: 21g | Vitamin A: 302IU | Vitamin C: 2mg | Vitamin D: 1µg | Calcium: 33mg | Iron: 1mg
Keyword butter, eggs, flour, powdered sugar, rhubarb, shortbread, sugar

Did You Make This?

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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2025 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes on social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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💭 Before we go...

Our family fell in love with these Rhubarb Dream Bars the first time I made the recipe shortly after receiving the C.P.E.S. cookbook. And ever since, it has been the very first rhubarb recipe made in spring using this versatile vegetable as soon as the slender stalks pop from the ground.  The bars are a favorite dessert for many reasons, though primarily because of their perfect balance of sweetness and tartness that bursts with a unique, almost lemony seasonal freshness. And who could not love the shortbread crust?

If you’re new around here, we invite you to try these old-fashioned Rhubarb Dream Bars and check out a few of our other always gluten-free recipes.

P.S. If you create a delicious twist on this recipe, or if you have a question or comment, please let me know. I’d love to hear!

Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom right of your screen to jump to the comment area below.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

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My journey began when everything I thought I knew about cooking and eating suddenly changed when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

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