The sweet-tart flavor and slightly gooey filling, which is balanced by a crisp crust, make these bars a must when rhubarb is in season!
Happy Mother’s Day! Not only is the following dessert a favorite of my mother, the timing is ideal, as rhubarb’s short season is upon us. If you haven’t baked with rhubarb before, this recipe is a very good starting point.
I am not sure how many people would offer up rhubarb bars when asked their favorite dessert, perhaps favoring something including the words chocolate or ice cream. The first time I made these, my husband, who did not grow up eating rhubarb, only ate one because he thought he should, kindly acknowledging my effort.
I remember well the look on his face as he took his first bite. He sort of went slack-jawed and uttered a simple, “These are amazing.” My kids love them too.
Over time, I have made tweaks to the recipe, adding ground ginger to enhance the flavor and slivered almonds for crunch. For the crust, I often use coconut oil instead of butter, which creates a crisp, delicious base that is a perfect contrast to the slightly gooey top. You may use butter, if you prefer.
To boost the coconut flavor, I usually add some shredded coconut. But never fear, if you are not a coconut fan, this may be omitted.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Rhubarb Bars
Ingredients
For the crust
- 1 cup (127g) all-purpose flour*
- ¼ cup plus 2 tablespoons (45g) confectioner's sugar
- ½ cup (112g) extra virgin coconut oil or butter, room temp (with an option if cold)
For the filling
- 2 large eggs
- 1½ cups (288g) granulated sugar
- ½ cup (42g) shredded, unsweetened coconut (optional)
- ¼ cup (32g) all-purpose flour
- ¼ teaspoon ground ginger
- ½ teaspoon kosher salt
- 2 cups (~8oz) diced rhubarb
- ¼ cup (22g) sliced almonds
- Optional for serving: vanilla ice cream
Instructions
- Prepare the crust: Preheat the oven to 350℉. In a mixing bowl, combine the crust ingredients with a fork. The dough will be fairly stiff. Press into the bottom of a 7×11 or 9×9 pan. (No need to grease, but you can line the pan with parchment for easier removal of the bars, if desired). If your butter or coconut oil is cold and hard, combine the flour and sugar, and then cut in the butter until the mixture resembles coarse crumbs. Press into pan as directed above. Bake at 350℉ for 13-15 minutes, or until just cooked; the crust will be pale, not golden brown.
- While the crust is baking, prepare the filling: Beat the eggs, and then add the sugar, optional shredded coconut, flour, ginger, and salt. Fold in the rhubarb and almonds. (Tip: I used the same bowl I mixed the crust in. No need to wash, just scrape it out well.)
- Spoon the filling over the hot crust and carefully spread into an even layer. (Pro tip: For prettier bars, place some extra sliced almonds on top of the bars before baking.) Bake for 35-38 minutes more, or until the center is set and the edges are very lightly golden. Cool completely before cutting into bars.
- Storage and serving options: I store leftovers, covered, in the refrigerator, where they will last for the better part of a week. Note: The bars firm up and cut better once chilled, although we often enjoy the bars on the first night, when they don't cut as well but are delicious with a scoop of vanilla ice cream!
Notes
Last but not least, I thought you might enjoy an ancient iPhone photo of these yummy bars… 😜
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