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Old Fashioned Rhubarb Bars

Old Fashioned Rhubarb Bars That Bring Back Sweet Memories

Delight in these Old Fashioned Rhubarb Bars that bring back sweet memories with their buttery shortbread crust and luscious custard filling.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 5 tablespoons powdered sugar regular granulated sugar can be used, but bars may be less tender
  • ½ cup cold butter must remain cold for best results; substitute with vegetable shortening for a dairy-free option
For the Filling
  • 1 cup granulated sugar can be reduced to taste for a less sweet dessert
  • 1 tablespoon cornstarch arrowroot powder can be used as an alternative
  • ¾ teaspoon salt can be omitted for low-sodium diets
  • 2 large eggs aquafaba (3 tablespoons = 1 egg) can be used as a vegan substitute
  • 2 cups chopped rhubarb fresh or frozen can be used; if using frozen, thaw and drain excess moisture before use

Equipment

  • 8x8-inch baking dish
  • mixing bowls
  • whisk
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking dish with cooking spray.
  2. In a large bowl, whisk together 1 cup of all-purpose flour and 5 tablespoons of powdered sugar. Cut in ½ cup of cold diced butter until the mixture resembles small, pea-sized crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes until lightly golden.
  4. While the crust is baking, prepare the filling by whisking together ¼ cup of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of cornstarch, and ¾ teaspoon of salt.
  5. Incorporate 2 beaten eggs into the dry mixture and stir until just combined. Gently fold in 2 cups of chopped rhubarb.
  6. Remove the baked crust from the oven and pour the rhubarb filling evenly over it. Bake for an additional 38-45 minutes until the filling is set in the center.
  7. Allow the bars to cool completely at room temperature. For cleaner slices, refrigerate for a few hours before cutting.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 50mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Store leftovers in an airtight container in the fridge for up to a week or freeze for delight anytime.

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