It's time for rhubarb lovers to unite! It’s summertime here in the Midwest, which means my rhubarb is coming in strong and abundant! These Rhubarb Dream Bars are the perfect way to let the tangy rhubarb flavor shine through in all its glory. So easy to make, with a mouth-watering, buttery shortbread crust with a gooey rhubarb filling. You will love everything about this delicious dessert that's so easy to make
ALL ABOUT RHUBARB:
HOW TO FREEZE RHUBARB:
Sadly, rhubarb is a use-it-or-lose-it kind of thing. Rhubarb is ideal in spring (it’s only in season from April through June) and after that, it’s gone until next year! Be sure to harvest your rhubarb before the stalks get too thick or they will become woody. You can still eat the rhubarb stalks throughout the summer, but they become woody and don't taste as good.
A good rule of thumb is to use your rhubarb by the 4th of July - after that, be sure to harvest your rhubarb garden and freeze the extra for rhubarb treats later in the year - you'll be so glad you did!
MORE DELICIOUS RHUBARB RECIPES FROM SNOWFLAKES & COFFEECAKES:
If you love all the rhubarb recipes in spring as much as I do, then be sure to check out a few more of our absolute favorite ways to enjoy rhubarb during it’s season.
1-1/2 cups (180g) all-purpose flour
1/3 cup (35g) powdered sugar
¾ cup (12 oz. or 1-1/2 sticks) cold butter (cut into small cubes or pieces)
3 large eggs (lightly beaten)
2 cups (400g) granulated sugar
½ cup (60g) all-purpose flour
1 teaspoon vanilla bean paste or pure vanilla extract
½ teaspoon salt
4 cups finely chopped rhubarb
HOW I MAKE THESE:
YIELD: 24 bars
RECIPE TIPS & TRICKS:
Original recipe created by Snowflakes & Coffeecakes June 2014; revised and reposted June 2022.
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