Rhubarb Bars

why make this recipe

Rhubarb bars are bright, tart, and simple to bake. They use basic pantry items and fresh rhubarb for a fresh taste. These bars work as a snack, dessert, or to bring to a potluck.

introduction

This recipe makes a tender bar with pieces of rhubarb in a light cake-like base. It is quick to mix and bakes in one pan. If you like easy fruit bars, you may also enjoy a rich option like these chocolate chip cheesecake bars for a different flavor.

how to make Rhubarb Bars

Make the batter, fold in the rhubarb, and bake until set. Follow the simple steps below and watch the bars cool before you cut them.

Ingredients :

• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions :

Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish. In a mixing bowl, combine the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix well. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the chopped rhubarb. Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before cutting into bars and serving.

how to serve Rhubarb Bars

Cut into squares after the bars cool completely. Serve plain, with a dusting of powdered sugar, or with a scoop of vanilla ice cream. They pair well with tea or coffee.

how to store Rhubarb Bars

Store bars in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. You can freeze bars wrapped tightly for up to 2 months; thaw in the fridge before serving.

tips to make Rhubarb Bars

• Chop rhubarb into even pieces so it bakes evenly.
• Do not overmix the batter; mix until just combined.
• If rhubarb is very tart, add a bit more sugar to balance the flavor.
• Let the bars cool fully before cutting to keep clean edges.

variation (if any)

• Add 1/2 cup chopped strawberries for a sweeter, colorful bar.
• Stir in 1/2 teaspoon cinnamon for warm spice.
• Top with a light crumble of oats and brown sugar before baking for a crunchy finish.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before folding into the batter.

Q: Can I make this in a larger pan?
A: Yes. Use a larger pan for thinner bars and reduce the bake time by a few minutes. Watch for a clean toothpick.

Q: How do I know when the bars are done?
A: The top should be light golden and a toothpick in the center should come out clean or with a few moist crumbs.

Q: Can I reduce sugar for less sweetness?
A: You can cut sugar slightly, but the rhubarb is tart, so keep some sugar for balance.

Rhubarb Bars

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Bright, tart, and simple to bake, these rhubarb bars make a perfect snack or dessert.

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Ingredients

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• 2 cups fresh rhubarb, chopped
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

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Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
2. Combine the softened butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, and mix well.
4. Whisk together the flour, baking powder, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet mixture until just combined.
6. Fold in the chopped rhubarb.
7. Pour the batter into the prepared baking dish and spread evenly.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow to cool before cutting into bars and serving.

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Notes

Chop rhubarb into even pieces for even baking. Don’t overmix the batter; mix until just combined. If rhubarb is very tart, consider adding a bit more sugar.

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Nutrition

• Serving Size: 1 bar
• Calories: 180
• Sugar: 10g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg