amish rhubarb dream bars

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I received a giant bag of fresh rhubarb a few days ago from a friend, so I’ve been busy in the kitchen baking up some rhubarb magic! This is another favorite, Amish recipe that I discovered in a bunch of recipes I bought at an estate sale in Harmony, Minnesota. It’s one of the best things I’ve ever baked with rhubarb, and it’s so easy to prepare! Enjoy one of these with a big mug of coffee or tea. I’ve been known to eat them for breakfast.

~ preheat oven to 350 degrees F. ~

for the butter shortbread crust:

2 cups all purpose flour

1 cup sugar

1 cup butter, softened to room temperature

Mix all crust ingredients in a large mixing bowl until well combined. Press into a buttered, 9×13, glass baking dish. Bake in preheated oven for 15 minutes. The crust will still be pale in color at this point, and that’s okay.

While crust is baking, prepare the filling.

for the rhubarb custard filling:

4 large or extra large eggs

2 cups sugar

1/2 cup all purpose flour

1/2 teaspoon salt

4 cups chopped rhubarb, (packed tightly)

Mix eggs, sugar, flour, and salt in a mixing bowl until smooth. Fold in rhubarb. Once crust is done baking, pour filling evenly over hot crust. Smooth surface with a rubber spatula. Bake an additional 40 to 45 minutes, or just until set and lightly golden on top.

Cool in pan on a wire rack. Once cool, gently loosen from sides of pan and cut into squares. Dust with powdered sugar. Serve. These will keep, covered on your counter top in a cool place, for 3 to 5 days.



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  82 comments for “amish rhubarb dream bars

  1. Vicky
    May 31, 2017 at 2:19 pm

    Absolutely delish – just got first bite when semi cooled from the oven!!!

    • Melissa
      May 31, 2017 at 2:27 pm

      Hi Vicky! πŸ™‚
      Your sweet note made my day. Thanks for stopping by to leave a compliment. I’m so happy you like the bars!

      • Sue
        June 13, 2017 at 2:05 pm

        Once cooked, would you be able to freeze this?

        • Melissa
          June 13, 2017 at 3:40 pm

          Hi Sue! I’ve never tried freezing these. I imagine they would freeze well though.

        • Mary
          May 26, 2019 at 10:09 pm

          I have wrapped individual squares in wax paper and then put in ziploc. Months later I defrosted individual squares with the wax paper loosely covering. Still tasted wonderful. Crust was softer. Might try warming 15 seconds in micro next time.

          • Melissa
            June 4, 2019 at 2:34 pm

            So happy you like the recipe. πŸ™‚ One of my favorites!

      • Marie Allen
        June 13, 2017 at 11:10 pm

        Hi Melissa, a question for you ,I made these replacing sugar with baking stevia. Worked great in crust but filling wouldn’t set up. After 45min it was still runny in middle so I popped it back in oven for 15 more min . It was still a bit runny my husband loved them. I was wondering if the stevia instead of sugar was problem and if I try little more flour in filling do you think this would help

        • Melissa
          June 14, 2017 at 8:11 am

          Hi Marie,
          I would guess that using stevia was the problem. I’ve never had a problem with these bars setting up. You could try thickening it with more flour or possibly cornstarch, but I’ve never tried it. I’m glad he liked the bars though! πŸ™‚ Thanks for visiting. Best ~M

          • Nancy
            July 8, 2018 at 5:16 pm

            Hello, This is one of our favorite recipes, but we do make them exactly like the recipe and my sister, sister in law, and I all have a problem with them not setting in the middle. We have all tried baking even 15 minutes longer (one batch that made the cookie crust too hard) but to no avail. I used a 9.5×13.5 pan even hoping with the tiny bit bigger pan it would set,, no sadly. What do you think of using a 10×15 glass pan? We always eat them anyway, but I kind of hate to give away when they are “uncooked” in the middle. Thank you!!

          • Melissa
            July 13, 2018 at 2:48 pm

            Hmmmmm…. I’m not sure why this is, Nancy. Maybe use slightly less rhubarb and make sure you’re using fresh rhubarb for this recipe. I hope that helps! πŸ™‚ You could try using one less egg and see how it goes. ~M

          • Niki
            May 16, 2020 at 4:34 pm

            This is one of my favorites! Thank you!

            To the poster that had trouble with the middle cooking, try covering for the first half hour. My oven does the same thing, it came with the house but I’m wondering if it’s a convention oven and maybe that’s the difference. I couldn’t reply directly to that comment.

          • Melissa
            May 16, 2020 at 6:24 pm

            Thanks for sharing that, Niki! πŸ™‚

          • Niki
            May 16, 2020 at 4:36 pm

            Also eggs at room temp might help the middle cook too?

          • Melissa
            May 16, 2020 at 6:23 pm

            great tip! πŸ™‚

    • Melissa
      May 31, 2017 at 2:55 pm

      Sure! It won’t be authentic, but you could glaze this with whatever flavor glaze you prefer πŸ™‚

    • alice
      June 6, 2017 at 8:35 am

      I am going out and get rhubarb now

      • Melissa
        June 6, 2017 at 5:42 pm

        enjoy! πŸ™‚

  2. Celia
    May 31, 2017 at 3:10 pm

    Will be buying some rhubarb on my next shopping trip

  3. Debbie
    May 31, 2017 at 9:11 pm

    I Changed it a bit instead of regular sugar i used Splenda because I am a Diabetic and it tasted ever so pleasing .

    • Norma Pellecchia
      June 4, 2017 at 12:15 pm

      Thank you, I’m also diabetic and wondered what all the sugar would do to my glucose level. I’ll now try these

      • Eve
        June 13, 2017 at 12:07 am

        I would suggest using powdered Stevia vs. The Splenda…must healthier????

        • Ruth
          October 15, 2017 at 1:28 pm

          See note above re: stevia; it does not set up as expected.

    • Kim Brickey
      June 5, 2018 at 2:06 am

      When using Splenda instead of sugar, how much did you use?
      In all recipes, when you use Splenda instead of regular sugar, is it the same?
      2 cups of sugar now becomes 2 cups of Splenda?

      I’m not much of a cook but these bars sound and look so good!

      Thanks for the help!

  4. Myrtle
    June 1, 2017 at 8:18 am

    I wonder if you cold add some raspberries to the mix as well.. I might try it.

  5. Sandy Erdman
    June 1, 2017 at 2:34 pm

    What I like about them is that they are so easy to make. Just a bit of powdered sugar on top so no frosting is done and just that little sweet and sour almost taste that I like. Thanks my friend.

  6. Jaci
    June 2, 2017 at 7:52 am

    My grandmother used to make rhubarb custard pie. Could this be adapted for a pie?

  7. June 2, 2017 at 3:16 pm

    Yummy recipe. It sounds a lot like my moms rhubarb custard pie except for crust-which sounds scrumptious.

  8. Kimberley
    June 3, 2017 at 10:14 am

    I’m going to try this with gluten free flour. Thank you for the recipe!

  9. Judith
    June 3, 2017 at 2:16 pm

    Want to try this

  10. Starr Drier
    June 4, 2017 at 8:40 am

    This is amazing, I have lots of rhubarb and hate to see it go to waste , so I like to try new recipes , so glad I did thank you very much.

    • Melissa
      June 5, 2017 at 5:31 pm

      Hi Starr! So happy you like the recipe! Enjoy πŸ™‚

    • Angie
      June 10, 2018 at 1:06 pm

      I cannot find rhubarb here in NW Tennessee. I miss my rhubarb patch in Wisconsin. Any ideas where I can find any. I’m from Indiana and have not found any there, either.

      • Melissa
        June 15, 2018 at 4:02 pm

        I’m so sorry! Maybe you could find it frozen? Or possibly order some online?

  11. Tanya
    June 4, 2017 at 10:20 am

    We can’t get fresh rhubarb down here in Florida. Can frozen be substituted? If so, how much would I need to use. Thanks for any help.

    • Melissa
      June 5, 2017 at 5:28 pm

      Hi Tanya πŸ™‚ I’ve never tried using frozen rhubarb in this recipe. I would say that if you do, to use slightly less than the recipe calls for because frozen rhubarb can sometimes add a little too much water to a recipe and make it soggy. Hope that helps! πŸ™‚

      • Lori
        June 6, 2017 at 11:09 am

        Always let frozen rhubarb thaw and drain in a collender, then measure.

        • Melissa
          June 6, 2017 at 5:42 pm

          Thanks, Lori! I’m always working with fresh rhubarb, so I don’t have a lot of experience with frozen.

        • Carol
          June 6, 2017 at 7:26 pm

          I always measure my rhubarb before freezing. I have never had an issue using frozen, never thawed. Maybe just lucky.

    • Stephanie
      April 6, 2018 at 4:05 pm

      Publix and Whole Foods sells it in Florida. ( from a Tampa Bay resident)

  12. carol hawley
    June 5, 2017 at 9:00 am

    This recipe looks delicious, a must try, can it be frozen

    • Melissa
      June 5, 2017 at 5:27 pm

      I’ve never tried freezing these bars. Sorry. Thanks so much for stopping by! πŸ™‚

  13. Evelyn Day
    June 5, 2017 at 9:39 am

    Thks for your easy recipe We have to make use of the wonderful rhubarb while in season

    • Melissa
      June 5, 2017 at 5:26 pm

      You’re welcome! Enjoy πŸ™‚

  14. Linda
    June 5, 2017 at 11:29 am

    I’m making it now! I grow rhubarb on the side of my yard, so I’m always looking for tasty recipes. Next year I’d like to try it in a jam. Thanks for sharing the recipe. Sincerely, Linda K.

    • Melissa
      June 5, 2017 at 5:26 pm

      My pleasure! Enjoy, Linda! πŸ™‚

  15. VT Mommy
    June 5, 2017 at 12:24 pm

    Is there a way to make this healthier? Substitutions? 3 cups of sugar! Would honey or maple syrup work ?

    • Melissa
      June 5, 2017 at 5:25 pm

      I’ve never tried honey or maple sugar in this recipe.

    • Jay
      July 2, 2017 at 1:26 pm

      I used maple syrup 2/3 cup for each cup of sugar and baked at 325 degrees. Turned out great. I did bake for a few minutes longer. I did the knife test to check if done.

  16. Susan
    June 5, 2017 at 1:51 pm

    SO delicious!! I added some vanilla extract to crust and filling. MMM

    • Melissa
      June 5, 2017 at 5:25 pm

      Great idea! So happy you enjoyed the bars! πŸ™‚

  17. Frances Perkins
    June 6, 2017 at 7:42 am

    I have lots of rhubarb from my garden but I frozed it can I use frozen rhubarb?

    • Melissa
      June 6, 2017 at 5:44 pm

      sure, just thaw it out and let in drain in a colander before measuring as Lori pointed out in an above post πŸ™‚

      • Frances Perkins
        June 8, 2017 at 8:35 am

        Thank you it came out awesome

        • Melissa
          June 8, 2017 at 9:55 am

          Yay! πŸ™‚

      • Bonnie
        June 14, 2017 at 7:40 pm

        I made for bake sale & it went well. I did above it worked good. taste good i added vanilla & cinamon to filling.

  18. Lynne Trofka
    June 6, 2017 at 6:51 pm

    Thanks for this easy Great recipe! Sounds like I’m gonna have to try it! But my idea would be: cool whip/vanilla ice cream on top! Awesome! ❀????????

  19. Veleyne
    June 7, 2017 at 4:07 pm

    Just came back with 3 large stalks from a friend. I am trying it for sure

  20. Sandi Arevens
    June 9, 2017 at 1:26 pm

    Can a metal 9×13 baking dish be used…

    • Melissa
      June 10, 2017 at 6:43 am

      Sure πŸ™‚

  21. Nancy
    June 10, 2017 at 9:45 am

    Can’t eat wheat flour. Could this recipe be altered to use coconut flour or other Paleo-friendly flours?

    • Melissa
      June 12, 2017 at 3:22 pm

      I’ve never tried making this with any other flour than all purpose wheat. I would imagine a gluten free, all purpose flour would work, but I’m not sure about almond or coconut flour. Sorry I can’t be more helpful. Please let me know if you make the recipe using gluten free/Paleo ingredients. I’d love to hear how it turns out. Best, ~M

  22. Lillian
    June 10, 2017 at 3:10 pm

    Love this recipe. Turned out wonderful. I used 5 cups of rhubarb. Next time I will put a 1/4 cup less sugar. This recipe is a keeper.

    • Melissa
      June 12, 2017 at 3:20 pm

      Hi Lillian! πŸ™‚
      I’m so pleased you enjoyed the Rhubarb Dream Bars! Thanks for stopping by. ~M

  23. Cheryl
    June 15, 2017 at 8:17 pm

    I don’t have rhubarb. Can you suggest another fruit?

    • Melissa
      June 16, 2017 at 11:37 am

      Strawberries would be a good substitute, and maybe cut down on the sugar if you use strawberries. πŸ™‚ Hope that helps!

  24. June 29, 2017 at 2:42 pm

    These are wonderful! I tried making a double batch and putting it in a big bar pan. I ended up with too much filling and not enough room so I then had to cut crust and put it into two pans. Worked out just fine since the crust was still mushy. Delicious!

  25. Kate
    July 1, 2017 at 5:44 pm

    Loved these, my husband who doesn’t like rhubarb wouldn’t let me bring the pan to work!

  26. Penny Steele
    July 1, 2017 at 11:17 pm

    Can you use frozen rhubarb instead of fresh?

  27. Mel Olstad
    July 12, 2017 at 4:46 pm

    happened upon this recipe and I happen to be from Harmony, MN. great! thanks

    • Melissa
      July 17, 2017 at 9:34 am

      My pleasure! Enjoy. πŸ™‚

  28. brigitte
    July 25, 2017 at 7:55 pm

    can I freeze the Cake? baked ore unbaked?

    • Melissa
      July 27, 2017 at 1:33 pm

      I’ve never tried freezing these bars.

      • Joanne
        June 10, 2018 at 5:15 am

        Has anyone froze this recipe. Making desserts for an up coming event!

        • Melissa
          June 15, 2018 at 4:03 pm

          I’ve never tried freezing these.

  29. DEB
    August 20, 2017 at 8:30 am

    Well I pulled my rhubarb from my Amish friend’s yard so I knew this recipe was a perfect match! also used poullet eggs from my neighbor. Does that make my pan of bars the most authentic? ????

  30. Ruth
    September 4, 2017 at 7:53 am

    Looks delicious! 3-5 days on the countertop?? They will never last that long!

    • Tertia Marshall
      June 30, 2019 at 10:07 am

      In the oven right now. I added strawberries to the rhubarb. Making a meringue topping.
      Added some cinnamon

  31. Mary Ann
    April 21, 2020 at 2:38 pm

    Can you use frozen rhubarb?

    • Melissa
      April 22, 2020 at 2:50 pm

      You can, but squeeze out some of the excess water in the rhubarb before using it in the recipe πŸ™‚

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