Rhubarb Dream Bars

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rhubarbdreambars

Rhubarb Dream Bars

This recipe came from my Mom who was a fabulous cook.  She always grew a lot of rhubarb and loved to bake with it.  This is really not to sweet or too sour, it is really delicious.  I like to serve this a little warm with whipped cream or ice cream on top.

  • 2 cups all-purpose flour
  • 3/4 cup powdered sugar
  • 1 cup butter
  • 4 eggs
  • 2 cups sugar
  • 1/2 cup flour
  • 1 1/2 teaspoons salt
  • 4 cups rhubarb, finely chopped

Combine 2 cups flour, powdered sugar and butter.  Mix well and press into a greased 9″ x 13″ pan.  Bake at 350 degrees until golden brown, 10 to 15 minutes.

Beat eggs, sugar, 1/2 cup flour and salt until well blended.  Add rhubarb;  mix.  Spoon mixture onto baked crust.  Bake at 350 degrees for 45 minutes more.  Cool and cut into bars.

“To stand up to any challenge, spend time on your knees.”

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84 responses »

  1. This sounds very good. Do you think that gluten free flour could be used? I really miss my rhubarb recipes.

  2. Of the gluten-free recipes that I have made, I have used “Cup 4 Cup” Gluten Free flour. You are supposed to use it as you would use regular flour. I made some things to take to my Bible study as I had a friend that needed gluten-free. It turned out delicious and everyone loved it.

    • Thank you for the information regarding gluten free. I really suffer if I cheat. I made brownies for my son on Fathers Day, usng all purpose flour. It wasn’t worth the pain I suffered! Of course, all the more for him. LOL!

  3. sounds good, , will try.. greetings to you all, we are doing quite well for “older” people.still in our home and can drive!!!!

  4. Can’t wait to try this recipe. The picture with this recipe shows a crust on the top. Do you reserve some of the bottom crust and use on the top?

    • The egg mixture will rise and make a meringue-like topping. Don’t save out any of the crust for the top. The nars are divine, and easy to make!

      • My egg mixture didn’t make a meringue like topping. Did you separate and beat the egg whites first. Didn’t take away from the flavor but don’t look anywhere near what’s in the picture. I think the receipt might need some tweaking based on some of the other comments and the responses. Love rhubarb!!!!!

      • Read the response above from dixieskitchen…there is no Crust on top! The ingredients you mix in the second part will brown up and act as a crust. Just follow the recipe and it will work out…you will see.

  5. I put a 1/4 tsp of guar gum to each cup of gluten free flour. Seems to make it more like you had used real flour… I think it just looks like a crust on top but is just the browned rhubarb.. I have to try it soon….

  6. This looks lovely – but being a Brit (I can use ‘cups’) what type of flour please – Self raising or Plain. I’d like to try these as a friend gave us some rhubarb but my kids are fussy with it as it can be bitter – but if it doesn’t work out that they like it (and they do taste OK to hubby and me) I can send them to our various church groups. Many thanks

    • Whenever my mother made anything with rhubarb she would add just a little ground ginger it would take that bitterness and grittyness out of the rhubarb. I would suggest 1/8 to 1/4 tsp ground ginger. I haven’t made this yet but when I do I will add some ground ginger to it.

  7. This recipe calls for all-purpose flour. I have never had this turn out sour or bitter. But I suppose it all depends on the rhubarb. You should try it. I think you’ll see why they are called dream bars. Enjoy!

  8. Well darn, just goes to show that one should read a recipe through to the end… I added the 2 cups (instead 3/4 cup)of sugar to the butter for the crust. Oh well thay will just be extra sweet. Good job that I subbed out some Splenda for the sugar

  9. This was excellent and really easy to make! The only change I made was to add a few good shakes of cinnamon to the topping mixture and chopped a few frozen strawberries in as well.

  10. Made as recipe says, then, read comments as it is baking. And thought, Oh no! Too salty! I hope not. Someone else commented cinnamon on top might be good. I thought it, but didn’t do it. So, I added sugar and cinnamon mix to the top after baking. Looks and smells delicious, but too hot at the moment to eat. Looking forward to tasting.

  11. Will have to make some powdered/confectioners/icing sugar to make this. Can be done with Splenda and corn flour/starch in a blender. Just whiz quickly.

  12. I’m not really sure I will try the Rhubarb Bars, but I printed it, after printing 5 pages, that was ridiculous and the 1 C of butter sounds like a lot, didn’t say if to melt, softened or keep cold? I thing I’ll stick to my upside down Rhubarb, safer.

  13. I didn’t melt the butter. I put everything in the food processor and mixed to fine crumbs. You might want to chunk up your butter and then put it in the processor. Or you can use a pastry blender if you don’t have a food processor.

  14. Pingback: Top 10 Recipes for 2015 | Dixie's Kitchen

    • I’ve made these for years from my grandmothers recipe. The only thing I would suggest doing differently is after the crust is baked, spread the rhubarb on the crust and THEN pour your custard mix over the top of the rhubarb. If you do it in that order you should get a fine crisp sugar crust over the top of your bars! (That’s how my grandmas always was and it took me several tries before realizing she didn’t mix the rhubarb with the custard lol) best of luck!

  15. Fix you print set up – I hit the print button as indicated and got six pages of comments – waste of paper and printer ink

  16. Pingback: The Culinary Tribune › Cardamom Rhubarb Bars カルダモンルバーブバー

  17. Pingback: The Culinary Tribune › Cardamom Rhubarb Bars カルダモンルバーブバー

  18. I CAN NOT WAIT TO BUY SOME RHUBARB TO MAKE THIS RECIPE…I WILL USE LESS SALT AND SOME CARDAMON OR SOME GINGER THE FROZEN STRAWBERRIES SOUND GOOD ALSO…

  19. So I cooked it for 45 more minutes but when I took it out the middle was still not cooked. It was very liquidy. What did I do wrong? I’m cooking it for a little longer right now to see if that’ll work.

    • So I cooked it for 45 more minutes but when I took it out the middle was still not cooked. It was very liquidy. What did I do wrong? I’m cooking it for a little longer right now to see if that’ll work.

      Edited: cooked for 20 more minutes and turned out great. This recipe is really yummy

  20. Just wondered if the 11/2 tsp. Salt should be baking powder instead.Have made a lot of bars & most have baking powder in them. Tks.

  21. Pingback: Top Twenty Recipes for 2016 | Dixie's Kitchen

  22. Spring is here in Central Minnesota but still to cold for the rhubarb plant to produce.
    Good thing I chopped and froze rhubarb last summer.

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