Rhubarb Dream Bars are the perfect early summer treat! The rhubarb is ripe and you just need a little bite of sweetness after a day of summer fun and grilling. These dream bars go together in just a few minutes and they are delicious!Jump to Recipe
I was home in Iowa for a week and my BFF has three huge rhubarb plants in the back yard and I couldn’t help but steal some and bring home! (Yes – I packed rhubarb in my luggage.) While I was there, she made me her neighbor’s famous Rhubarb Dream Bars and I had to share them with you as well.
When Can I Pick Rhubarb?
First up – rhubarb plants get big quick! But – if you’re transplanting – it’s best to wait 2 summers before you pick – and this was the first summer we could pick from these. Woohoo!
You can pick rhubarb when the stalks are 7-15 inches. You also want to pick all your rhubarb by early July. After that – just leave the plants as is and they’ll regrow and recharge over the winter.
How to freeze rhubarb
Now – what to do with all that rhubarb you pick by the 4th of July?! Well – freezing rhubarb is so simple! 3 steps and you’re done! Save all that summer flavor all year long!
Step 1: Cut your rhubarb! Cut the stalks near the base and snap off the leaves. Then trim each end to cut off the woody base.
Step 2: Dice your rhubarb into 1″ chunks.
Step 3: Spread the diced rhubarb on a parchment paper-lined baking sheet. Freeze for 3 hours until firm.
After they’re frozen – just pop them into a freezer bag and you’re done! I recommend freezing bags with 2 cups each as that’s typically what you use in a recipe.
How to make Rhubarb Dream Bars
Rhubarb Dream Bars are super simple – this recipe came from Amy’s neighbor who gave her the plants and she makes it all summer long.
- Mix together your crust. Combine flour, powdered sugar and butter. Once mixed, pat into the base of your 9×13 baking dish. (It’s a thin crust in that size pan – use a smaller pan for a thicker bar.)
- Bake the crust for 15-20 min at 350 degrees.
- While the crust is baking, mix together your custard with eggs, sugar, flour and salt. Then fold in your rhubarb.
- Let the crust cool slightly for just a few minutes. Then pour the rhubarb custard filling on the crust.
- Bake at 350 for 35-40 minutes.
I can promise you – everybody will gobble these up! Amy has to make them about once a week because husband and son eat half the pan each! I helped put a dent in the pan this time – it was for research!
Summer Dessert Recipes
Rhubarb Dream Bars
- Preheat oven to 350 degrees
- In a batter bowl, mix together 1 cup flour, powdered sugar and butter
- Pat batter/dough into the base of a 9×13 baking dish. It's a thin crust – feel free to use a smaller baking dish for a thicker crust.
- Bake at 350 for 15-20 minutes until crust is slightly browned on edges
- In bowl, mix together eggs, sugar, 1/4 cup flour and salt.
- Fold in diced rhubarb
- Remove crust from oven and let cool for 5 minutes
- Pour filling onto crust and spread out rhubarb chunks
- Bake at 350 for 35-40 minutes
- Let cool for 10-15 minutes before serving