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How to Make Old-Fashioned Rhubarb Dream Bars

Perfect sweetness and tartness in every bite! Today we’re tempting your tastebuds with these 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. We’re showing you how to bake them up for a springtime treat filled with mouth-watering dessert goodness you’re sure to remember.

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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 2 votes
Write a Recipe Review
Prep Time :20 minutes
Cook Time :45 minutes
Total Time :1 hour 5 minutes
Course : Brunch, Buffet, Dessert, Picnics, Snack, Treat
Cuisine : American
Diet : Gluten Free, Low Salt
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 204
Fat 9
Carbohydrates 30
Protein 3

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) when I discovered these easy-to-make rhubarb dream bars. The year was 1994. When 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 sang, 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

Rhubarb Growing in the Garden

But first, what is rhubarb?

If you’re not familiar with rhubarb, it’s technically a vegetable but is often referred to as a fruit, primarily because it tends to be used in desserts the same way as 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.

Don’t Eat Rhubarb Leaves!

While it’s perfectly safe to eat the colorful stalks of the rhubarb plant, you should never, ever eat rhubarb leaves. According to the U.S. National Library of Medicine, this is because of high levels of Oxalic acid, which can cause a slew of stomach and kidney problems and possibly even death; and Anthraquinone glycosides (laxative agents) which make rhubarb leaves toxic. However, we came across several sources that claim a 150 lb. adult would need to eat about 11 lbs. of rhubarb leaves to cause death. While that may not be very likely, rhubarb leaves are poisonous. Even smaller quantities cause burning in the mouth and throat, difficulty breathing, diarrhea, eye pain, nausea, stomach pain, vomiting, kidney stones, seizures, or coma. These are all excellent reasons to avoid eating pieces of leaves from the rhubarb plant.

Where to buy rhubarb?

Find rhubarb at farmers’ markets or in the produce section of your favorite grocery store. It’s harvested in the spring, with a short season spanning from spring to early summer – usually April to June.

When to harvest rhubarb?

The best rhubarb comes early in spring, but don’t feel you need to rush through making all your rhubarb recipes in those few weeks. It’s easy to freeze freshly harvested rhubarb to use throughout the year.

A good rule-of-thumb for harvesting from established plants, those more than four years old, is roughly 8-10 weeks, and for younger plants to complete the harvest within 1-3 weeks.

While rhubarb stalks can be harvested into early fall, you’ll want to stop collecting them before the last frost. There are two reasons to do this. 1) After a severe frost, the oxalic acid levels in the stem can increase to potentially dangerous levels. 2) Stopping the harvest early helps the plant make it through winter so that you will continue to yield a bountiful harvest for years to come.

Additionally, you won’t want to regularly harvest rhubarb much past the middle to end of June as the stalks can often become very woody. We’ve also found that it is best to avoid stalks larger than 1-inch as they tend to be much more stringy and tough with a woody texture that doesn’t go away when cooked.

Fresh Picked Rhubarb Stalks

How to Harvest Rhubarb

Harvest rhubarb when the stalks reach about 8-15 inches (25-40 cm) in length. It’s unnecessary to wait for the stalks to turn color; not all rhubarb turns red!

Start with the bigger stalks growing towards the outside of the plant, then work your way toward the middle through multiple pickings. To pick, slide your hand towards the bottom of the stalk, twist slightly, and pull towards you. It then should come out relatively easy.

If pulling doesn’t work for you, feel free to use a sharp knife to cut the stalks at ground level.

How to Make Rhubarb Dream Bars

Picture the recipe step-by-step...

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

More Rhubarb Tips...

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 counter cloth or paper towel inside the bag. On the flip side, if you find the stems are too moist, wrap them in a dry counter cloth 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.
Dehydrated Rhubarb on Dehydrator Tray

Dehydrating Rhubarb

  1. Pick and remove the leaves and tail ends 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. Rhubarb should feel dry and leathery with no moisture inside when broken open. If in doubt, dry until the pieces are crisp.
  5. Turn the dehydrator off and let the rhubarb cool overnight. Keep in a glass jar with a tightly sealing lid. Store 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 as you would for fresh or frozen rhubarb in your recipes.

Footnote(s):

[1] To maintain a longer-lasting pink and the bright-green color when drying, blanch rhubarb pieces by plunging them into boiling water for two minutes, then chill quickly in ice water before gently drying.

💭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.

XXO

Kymberley

When you try these rhubarb bars, let us know how you like them! 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.

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Rhubarb Dream Bars

Kymberley @GFreeDeliciously
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.
5 from 2 votes
Gluten FreeNut FreeSoy Free
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

Add ingredients to your Private Shopping List before ordering online.

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.

KITCHEN NOTES

Footnote(s):
[1] To maintain a longer-lasting pink and the bright-green color when drying, blanch rhubarb pieces by plunging them into boiling water for two minutes, 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, for 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

  • 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 counter cloth or paper towel inside the bag. On the flip side, if you find the stems are too moist, wrap them in a dry counter cloth 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 ends 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. Rhubarb should feel dry and leathery with no moisture inside when broken open. If in doubt, dry until the pieces are crisp.
5. Turn the dehydrator off and let the rhubarb cool overnight. Keep in a glass jar with a tightly sealing lid. Store 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 as you would for fresh or frozen rhubarb in your recipes.

Nutrition

Calories: 204kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 51mgSodium: 122mgPotassium: 73mgFiber: 2gSugar: 21gVitamin A: 302IUVitamin C: 2mgVitamin D: 1µgCalcium: 33mgIron: 1mg
Keyword Butter, eggs, flour, powdered sugar, rhubarb, shortbread,, sugar
Tried this recipe?Review it ! Or leave a comment. It’s super helpful for others and us!

Recipe Card with Nutrition powered by WP Recipe Maker

(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 © 2017-2023 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

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…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
  •  

Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day 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.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

Gfree cooking, health, and wellness ARE my life. And this little corner of the internet is where I share what I’ve learned – Where my passion IS to nourish everyday GfreeDeliciously!

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