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A simple and delightful dessert featuring a buttery crust topped with a creamy rhubarb custard filling. Combines tart rhubarb with a sweet, smooth egg-based mixture baked in a flaky crust.

Ingredients

Scale
  • 2 cups all-purpose flour (for crust)
  • 1/2 cup powdered sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 2 cups granulated sugar
  • 1/2 cup all-purpose flour (for filling)
  • 1 teaspoon salt
  • 4 cups diced fresh or thawed rhubarb
  • OPTIONAL: 1/2 teaspoon ground cinnamon
  • 1 tablespoon flour (for tossing thawed rhubarb, if using frozen)

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Line a 9×13-inch pan with foil or parchment paper or grease the pan.
  3. In a large bowl, combine 2 cups flour, 1/2 cup powdered sugar, and 1 cup softened butter. Mix using a food processor or hand mixer just until crumbly and the mixture holds together, avoiding overmixing.
  4. Press the crust evenly into the prepared pan.
  5. Par-bake the crust at 325°F for 15 minutes, then remove from oven.
  6. If using frozen rhubarb, thaw completely, drain, pat dry, and toss with 1 tablespoon flour to absorb excess moisture.
  7. In a large bowl, lightly beat 4 large eggs until combined.
  8. Add 1/2 cup flour, 2 cups granulated sugar, 1 teaspoon salt, and optional 1/2 teaspoon cinnamon to the eggs; mix until smooth.
  9. Gently fold in 4 cups diced rhubarb into the filling mixture.
  10. Pour the filling over the par-baked crust, spreading gently to avoid disturbing the base.
  11. Bake at 325°F for about 60 minutes, or until the center is set with no jiggling when the pan is gently shaken.
  12. Allow bars to cool completely before cutting into portions.

Notes

Use room temperature butter for the crust to achieve a crumbly texture rather than a dense dough., Cut rhubarb into similar sizes for even cooking and consistent texture., For frozen rhubarb, thoroughly thaw and dry to prevent sogginess., Line the pan with foil or parchment for easier removal and cleaner slicing., Baking time may vary with pan size; a smaller pan produces thicker bars requiring longer baking, while a larger pan yields thinner bars with shorter baking., Bars keep refrigerated for 3-4 days and freeze well for up to two months., Reheat refrigerated bars in a 300°F oven for 8-12 minutes or microwave for 20-30 seconds., The sugar helps set the custard and balances rhubarb tartness; reducing sugar significantly may alter texture and flavor., Modern substitutes include a store-bought shortbread crust but eggs are critical for the creamy custard filling, making vegan substitutions challenging.

Nutrition

Find it online: https://sweetovenstories.com/rhubarb-dream-bars/