Can I use frozen rhubarb in dream bars?

Yes, frozen rhubarb works perfectly if prepared correctly. Always thaw it completely and drain off any excess liquid to avoid a watery filling. You can also pat it dry gently with a paper towel. This helps maintain the proper custard consistency in your dream bars.

How do you cut rhubarb for baking?

Wash the stalks thoroughly and trim off the leafy tops and root ends. Cut the rhubarb into ½-inch pieces for even baking. For softer textures, go smaller. Always discard any leaves, as they’re toxic and should never be eaten.

Can I make rhubarb dream bars gluten-free?

Absolutely! Simply swap the all-purpose flour in both the crust and filling with a 1-to-1 gluten-free baking mix. You can also use almond flour for a nutty, protein-rich variation, but be mindful of added moisture in the crust.

What does rhubarb taste like in desserts?

Rhubarb has a distinct tart, lemony taste that transforms when baked. In desserts, it becomes tender and mellow, balancing beautifully with sweet fillings. In rhubarb dream bars, its tang cuts through the richness for a sweet-tart combo that's addictively satisfying.

Why are my rhubarb bars watery?

This usually happens when frozen rhubarb isn’t fully thawed or drained. It could also be due to underbaking or skipping the crust pre-bake. Use fresh, firm rhubarb when possible, and bake until the center is set and the top is golden.

Rhubarb Dream Bars – How to Make This Tangy Bar

Name: Rhubarb Dream Bars Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 9 bars
Cuisine: American
Ingredients: 1 cup all-purpose flour (or gluten-free mix); 1/2 cup unsalted butter, cold and cubed; 1/4 cup powdered sugar; 2 large eggs; 3/4 cup granulated sugar; 2 tbsp all-purpose flour; 1/2 tsp baking powder; 1 1/2 cups diced rhubarb (fresh or frozen, thawed and drained)

Description

Classic rhubarb dream bars with a buttery crust and creamy filling. Easy, tangy, and perfect for spring!

Ingredients

1 cup all-purpose flour (or gluten-free mix)

1/2 cup unsalted butter, cold and cubed

1/4 cup powdered sugar

2 large eggs

3/4 cup granulated sugar

2 tbsp all-purpose flour

1/2 tsp baking powder

1 1/2 cups diced rhubarb (fresh or frozen, thawed and drained)

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch pan.

2. Mix flour, powdered sugar, and butter until crumbly. Press into pan.

3. Bake crust for 10–12 minutes until lightly golden.

4. Whisk eggs until frothy. Add sugar, flour, and baking powder.

5. Fold in diced rhubarb.

6. Pour over pre-baked crust.

7. Bake 35–40 minutes until center is set and top is golden.

8. Cool completely before slicing into bars.

Notes

Use frozen rhubarb if fresh is unavailable—just thaw and drain well.

Let bars chill before slicing for clean cuts.

Add a touch of orange zest or vanilla protein powder for extra flavor.

Nutrition

Serving Size: 1 bar
Calories: 215
Sugar: 18g
Sodium: 70mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg