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Rhubarb Dream Bars

Rhubarb Dream Bars

Rhubarb Dream Bars

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Rhubarb Dream Bars
4.4 rating based on 12,345 ratings
4.4/5 (7)
Course: BarsDifficulty: Easy




  • For the crust:
  • 2 cups all-purpose flour

  • 3/4 cup powdered sugar

  • 1 cup unsalted butter

  • For the filling:
  • 4 large eggs

  • 2 cups granulated sugar

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon salt

  • 4 cups rhubarb, chopped


  • Make the crust:
  • Pre-heat oven to 350F. Combine 2 cups flour and powdered sugar. Cut in butter, until crumbs form. Press in bottom of 12-17-inch jelly roll pan (or 9×13-inch pan, see note*, below). Bake for 15 minutes, then remove from oven.
  • Make the filling:
  • Blend eggs, sugar, 1/2 cup flour, and salt. Fold in rhubarb. Spread over crust. Bake 40-45 minutes. Cool completely, then cut into squares.


  • * This works well in 9×13-inch pan as well, but center does not cook all the way through after 45 minutes, which leaves it moist and custardy. Very good! This is the preferred method of the webmaster.


Name & Location
(example: Sue in LA)

These are supurb. Tried it because it looked easy and lighter than others. That was last month. We have served them twice a week and shared with neighbors and church since. Yes a young man came to dinner last week and didn't like Rhubarb. to be polite he took a bar then he ate two larger bars.
- A Baker

These bars are delicious. I take them to work, and they are very popular. I tried making these in a square pan (approx.10 x 10) but the center never cooked enough. I have used an oblong pan (approx. 8 x 11) and they turned out very well. I have a huge rhubarb plant in my garden, and I chop and freeze the rhubarb during the summer so I can make these all year.
- A Baker

These bars are gorgeous--maybe the Christmas part comes from the red and green of the rhubarb? I made them with fresh rhubarb in a 15 X 20 (jelly roll) pan. They are excellent when cold--not as flavorful warm. The recipe is very true--the crust is a bit thicker than I prefer, but they are similar to lemon bars and the bars might be soggy if the crust were thinner. I agree with Nadine--even non-rhubarbers love them.
- A Baker

I love rhubarb! jams, pies, you name it it's better with rhubarb. These bar cookies are definitely DREAMY! I definitely recommend sticking with fresh rhubarb! I just discovered a nice sized rhubarb patch at the house we just moved into and have big plans for rhubarb this year! LOTS of dream bars, as they disappear very quickly at our place!
- A Baker

These cookies are great! Even nonrhubarbers loved them!
- Nadine Rose

Although I don't think this is a "Christmasy" kind of cookie, these are great to make in the summer when rhubarb is fresh! My guess is that the previous reviewer, since she made them at Christmas time, used FROZEN rhubarb and that is why they turned out sticky. With fresh rhubarb, these are absolutely delicious! I've made these several times and they've become one of our family favorites. Also, note that I've always made these in a 9x13" pan, and that works out well. I'm not sure about the jelly roll pan.
- A Baker

I made these cookies last christmas, putting them on cookie trays. They lacked eye appeal, were too sticky, and were generally left untouched on the tray.
- A Baker
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