Rhubarb Dream Bars

"I love rhubarb and this is my favorite way to fix it. I have to make this when I have company over or I will eat the whole thing myself:)...so, so good."
photo by cblwolf photo by cblwolf
photo by cblwolf
photo by Maxine F. photo by Maxine F.
Ready In:
1hr 20mins




  • In food processor, mix together the crust ingredients.
  • Press into a 15 x 10-inch pan.
  • Bake at 350° for 15 minutes (crust will be very light colored).
  • Meanwhile, combine eggs, sugar, flour and salt; beat together.
  • Fold in rhubarb.
  • Spread filling mixture on hot crust; return to oven to bake 40-45 minutes longer.
  • Cool; cut into bars.

Questions & Replies

  1. I love the rhubarb dream bars, but my question is how should you store them. I put them in a Tupperware containers with lid and found they got to moist and almost to the point of soggy.


  1. I love rhubarb and I have tried many recipes, but I always come back to this one. So simple, tart, and good! I have made this for years, and before that, my mom made it. I look forward to it every year. This is good as it is, but also warmed up with some ice cream or whipped cream.
  2. I love rhubarb custard pie. This recipe sounded quick and easy without the need to roll out a pie crust, it was. I made it in a 13"x 10" pan found that it was perfect for the crust but there was not enough of the delicious filling to satisfy. Followed recipe exactly. I will definitely make it again, however double the rhubarb topping and cut back the sugar, most probable 8 cups of rhubarb to 2 1/2 cups of sugar and double up the eggs, flour and salt. Will update on the results.
  3. I made this 2 weeks ago and my husband and toddler loved it! I did have to make some substitutions for eggs because I only had 2 on hand. I subbed in a cup of applesauce and a banana and I must say I was pleasantly surprised with how great they were! The second time I made them just like the recipe stated and they were also tasty!
  4. These bars taste good, with a very subtle rhubarb flavor. However, this recipe is better suited for a 9 by 13 pan. The pretty picture on this post is definitely not this recipe made in a 10 by 15 pan. I posted the picture (with the ivy leaved plate), so you can see how thin the crust AND topping are. Since this recipe it was made in such a large pan, it baked much quicker than the recipe states. They were slightly overdone at 35 minutes (my oven has an accurate temp). I will remake this in a 9x13 pan and see if that works better.
  5. I was disappointed with this recipe! There was not much rhubarb taste. Tasted bland.


  1. Made this recipe today with a few minor variations and it turned out great. First, I used my KitchenAid Mixer (rather than a food processor) for the crust, and it worked fine. Second, I split the recipe between two 9 X 9" pans and just threw in a bit more fruit. And, the last change was I substituted about a cup of rhubarb with fresh cranberries (though I'm sure frozen would work too). It was a great addition for this time of year and the bars are delicious!


<p>I live in the midwest. Work as a semi-retired nurse by profession. Married with 3 adult children, a wonderful son in law and daughter in law. I have 4 beautiful grandsons. &nbsp;One of my many blessings in life.<br />For fun, my passion is photography. It has become an important part of my life and I enjoy learning anything I can about it. I have a facebook photography page Margo McIntyre Photo Creations.&nbsp; I hope you check it out and enjoy viewing my photos.&nbsp;<img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
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