Rhubarb Dream Bars
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.
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
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.
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...
To make the crust, add the flour, powdered sugar, and butter to a large bowl.
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.
Press the mixture onto the bottom of a 13x9-inch baking pan—Bake at 350°F (177°C) for 15 minutes.
Meanwhile, prepare the filling while the crust is baking. Begin by dicing the rhubarb stems into 1/2-inch pieces, then set them aside.
To make the filling, combine the eggs, sugar, flour, and salt in a large bowl, then blend until smooth, creamy, and lemon-colored.
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.
Cool; cut into squares or bars for serving.
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.
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:
- Remove the leaves and ends from the stalks by cutting them.
- Wash and dry each stalk to remove water and prevent ice crystals and frost from forming.
- Cut stalks into half-inch pieces.
- Place a single layer on a shallow tray or baking sheet to freeze until solid, about 1-2 hours.
- Transfer the frozen pieces to a vacuum-sealed or zipper freezer bag, removing as much air as possible.
- Date, label, and freeze for up to one year.
Dehydrating Rhubarb
- Pick and remove the leaves and tail ends from the rhubarb stalks, wash in cool water, then dry. [1]
- Dice or cut the stalks into 1/4 to 1/2-inch pieces.
- Spread in a single layer on mesh-lined dehydrator trays.
- 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.
- 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
- 1/2 cup dried rhubarb will make roughly 1 cup rehydrated rhubarb.
- 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.
- 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
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
- 2 cups gluten-free all-purpose Flour
- ¾ cup powdered sugar
- 1 cup Butter
For the Filling
- 4 cups Rhubarb diced (about 6-10 stems)
- 4 large Eggs
- 2 cups Sugar
- ½ cup gluten-free all-purpose Flour
- ½ teaspoon Salt
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
To make the filling
- Meanwhile, dice rhubarb stems into 1/2-inch pieces and set them aside.4 cups Rhubarb
- 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
- 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.
KITCHEN NOTES
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 NeedUnited 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 rhubarbMetric -
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 rhubarbStoring 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
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