Rhubarb Bars

If you like rhubarb, you’ll love these bars. I was served these scrumptious rhubarb bars at my friend Betty’s home in the 1980s. They were so yummy, I asked her if I might have the recipe. She gave it to me and I have been making these bars every spring since then. I use 3-4 rhubarb stalks, depending on their sizes. Invariably, whatever rhubarb I have goes into the bars, whether it’s 2 cups or more. I have used my Cuisinart food processor to chop the rhubarb, but I prefer the results of hand chopping. When done, the top of the bars will be slightly gooey on the top.


1 cup + 1/2 cup  flour
5 tablespoons powdered sugar (confectioners’ sugar)
½ cup butter
2 eggs, beaten
1 1/2 cups granulated sugar
2 + cups cut up rhubarb (can be finely cut or cut into 1/4” – 1/2” pieces— your choice)


Preheat oven to 350° F.

1. Combine 1 cup flour, the powdered sugar, and the butter for the crust.  After you have lightly mixed it in a bowl, place the dough in a 7 ½” x 11” pan (or similar size). Pat the dough, so the crust is evenly placed throughout the pan bottom. Bake the crust for 15 minutes. 

2. Next, mix together the remaining ingredients in a bowl:  beaten eggs, granulated sugar, 1/2 cup flour, and rhubarb. Place this mixture on top of the semi-cooked crust.

3. Bake the bars for approximately 45 more minutes―or until done.