Sweet-tart flavor, gooey filling, and a crisp crust make these bars a must when rhubarb is in season!
I’m not sure how many people would list rhubarb bars as their favorite dessert, perhaps favoring something featuring chocolate or ice cream. The first time I made this recipe many years ago, my husbandโwho did not grow up eating rhubarbโonly took one to be polite, kindly acknowledging my effort. ย
I remember well the look on his face as he took his first bite. He went slack-jawed and uttered a simple, “These are amazing.” My kids love them too.
With their sweet-tart flavor, slightly gooey filling, and crisp crust, these bars have also become a favorite of my motherโmaking rhubarb’s seasonal return perfectly timed for Motherโs Day and her May birthday. Not to be left out, my dad loves that there’s a spot-on gluten-free adaptation. When presented with one, he makes an enthusiastic sound I can’t quite translate into writing (family members reading this know exactly what I mean!)
Over time, I have tweaked 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 base that contrasts the slightly gooey filling. Coconut’s subtle flavor also complements rhubarb quite nicely. You may certainly use butter if you prefer.
To boost the coconut flavor, I usually add some shredded coconut to the mix. But never fear, if you are not a coconut fan, it may be omitted entirely.
Iโd love to know if you try this recipe! Leave a comment, rate it, and donโt 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*
- ยผ cup plus 2 tablespoons (45g) confectioner's sugar
- ยฝ cup (112g) extra virgin coconut oil or butter, room temp (with an option if cold)
For the filling
- 2 large eggs
- 1ยฝ cups (288g) granulated sugar
- ยฝ cup (42g) shredded, unsweetened coconut (optional)
- ยผ cup (32g) all-purpose flour
- ยผ teaspoon ground ginger
- ยฝ teaspoon kosher salt
- 2 cups (~8oz) diced rhubarb
- ยผ cup (22g) sliced almonds
- Optional for serving: vanilla ice cream
Instructions
- Prepare the crust: Preheat the oven to 350โ. 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. โจBake at 350โ for 13-15 minutes, or until just cooked; the crust will be pale, not golden brown.
- While the crust is baking, prepare the filling: โจBeat the eggs, and then add the sugar, optional shredded coconut, flour, ginger, and salt. โจFold 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… 😜
Leave a Reply