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Rhubarb Dream Bars, no dream just real life in the land of abundant rhubarb. If you’re looking for a way to use up that rhubarb out of your garden these use 4 WHOLE cups of rhubarb.
And Rhubarb Dream Bars with their shortbread crust, and that top layer with just a delicate bit of a crust that gives way to a gooey layer of almost custard are quite a delight to eat, or give, or eat. Whatever you do just make Rhubarb Dream Bars and bring me some, ok?
Rhubarb Dream Bars
Use It Or Lose It
Last week a friend came over and looked at my rhubarb patch and said “you better use that rhubarb up!” and the funny thing was I HAD been using it!
I’d been cranking out crisps, rhubarb soda, Crock-Pot Cobblers, Rhubarb Bars, Strawberry Rhubarb Bars, Rhubarb Cake with Streusel, and this Old Fashioned Rhubarb Cobbler. And yet it still looked like I hadn’t touched it.
So in a fit of USE IT OR LOSE I decide to USE IT. I went at my patch with a vengeance and after going through a 1/4 of it I had 10 quarts in the freezer for winter use and a nice big batch of these dream bars.
While I was at it, I took out all the under stalks and cleaned it all up and it looks so sad and barren but never mind my freezer is bulging full of rhubarb. And I have so much more to go! We are going to be eating so much rhubarb this winter.
I did leave several stalks on each plant though so it does have a way to regenerate and come back nice and healthy for another harvest this summer, what-am-I-even-saying?!?
If you’re interested in MORE rhubarb information please check out my How to Freeze Rhubarb and Other Rhubarb Secrets post. In it, I try to answer all the questions I get about rhubarb!
- 2/3 cup powdered sugar
- 2 cups flour
- 2 pinches salt, omit if using salted butter
- 1 cup butter
- 1/4 cup flour
- 2 cups brown sugar
- 4 eggs eggs, beaten
- 4 cups rhubarb
- 1/2 tsp salt
- 1/2 cup flaked coconut
- 1/2 cup chopped walnuts
- preheat oven to 350˚
- mix powdered sugar, flour and salt, cut in butter until the mixture look like course crumbs
- press in the bottom of a 9x13 pan, bake for 15 minutes
- while crust bakes make filling
- mix flour, sugar, salt and eggs until smooth, fold in the rhubarb
- when the crust comes out stir the rhubarb one more time and pour over the crust, bake for another 35-40 minutes
- check with a toothpick for doneness--if it comes out clean it's done, if it has crumbs on it keep baking and check every 5 minutes until toothpick comes out clean
- *if using optional topping bake for 15 minutes and then sprinkle on, continue baking until done
- Quick and Easy Pizookie
- Rhubarb Cookies
- Biscoff Cookie Butter Cookies
- Air Fryer BBQ Chicken Thighs
- Cherry Dump Cake
- Old-Fashioned Iced Molasses Cookies
- Easy Candied Pecans Recipe
- Crispy Chicken Salad
- Easy Strawberry Dump Cake
- BROOKIES From Scratch
- Crispy Air Fryer Cod
- Air Fryer BBQ Pork steak
- Strawberry Crunch Ice Cream Bars
- Our Favorite Broccoli Cauliflower Salad
- Crispy Air Fryer Sweet Potato Fries
- Cinnamon Glazed Pumpkin Scones with Candied Pecans