Description

Rhubarb Dream Bars are the perfect balance of sweet and tart with a buttery shortbread crust and a soft, tangy rhubarb filling. These old-fashioned dessert bars are easy to make and absolutely irresistible—perfect for spring and early summer gatherings!

Ingredients

For the crust:

1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup powdered sugar

For the filling:

2 large eggs
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups chopped fresh rhubarb

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Instructions

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Make the crust: In a medium bowl, mix together flour and powdered sugar. Cut in the softened butter until the mixture is crumbly. Press evenly into the bottom of the prepared pan.
Bake the crust for 12–15 minutes, or until lightly golden.
Prepare the filling: In a separate bowl, whisk the eggs, sugar, flour, baking powder, and salt until smooth. Stir in chopped rhubarb.
Pour the filling over the warm crust and spread evenly.
Bake again for 30–35 minutes, or until the center is set and lightly golden on top.
Let cool completely in the pan, then cut into bars.

Notes

You can sprinkle powdered sugar over the cooled bars for a pretty finish.
Swap out half the rhubarb with strawberries for a sweet twist.
Store in the fridge for up to 4 days or freeze for longer storage.