When I first tried these rhubarb bars at my friend Denice’s house I just had to have the recipe. It was her mom, Maxine’s, recipe and seemed pretty simple for such wonderful flavor. I wasn’t much of a rhubarb fan really, but these bars are one of the reasons I began to like rhubarb. From there I found many more ways to use the tart fruit and the recipes were soon some of our traditional favorites.
The rhubarb bars are my most favorite of all the foods, however. They’re so easy and fast it’s crazy. I should make them weekly during rhubarb season! I made them recently for a party and forgot to take them out of the cooler when dessert was served. Cheesh. I took some over to my son’s the next day and they dived in, relishing the buttery crust and tangy filling. They were a delayed hit.
To make the bars I measured the flour, butter and powdered sugar into a bowl and used a fork to cut it all together until it formed large crumbs. I patted it into a 9 x 13-in pan and slid it into the oven for 10 minutes.
The recipe says to bake until “set” and I never did know what that meant. 10 minutes works for me.
I made the filling while the crust was baking. In a bowl I beat 2 eggs with a whisk until they were foamy. I added the sugar and flour and whisked again until mixed well.
I had cut up 2 cups of rhubarb into small pieces.
I stirred the rhubarb into the egg mixture.
When the crust is set I removed it from the oven, poured the filling over the crust and slid the pan back into the oven. I set the timer for 40 minutes.
The bars are done when they are just beginning to turn brown around the edges. I set the pan on a rack to cool completely.
I cut the pan into 24 bars. The crust is not terribly strong and will break up if they are cut into larger pieces. I suggest smaller pieces or eating them with a fork!
The bars are delicious! They disappear fast in a crowd. But they’re so fast to make, go ahead and make a second pan. Your guests will thank you.
Maxine's Rhubarb Bars
- 1 cup flour
- 1/2 cup butter; softened
- 5 tablespoons powdered sugar
- 2 eggs
- 1/4 cup flour
- 1 1/2 cup sugar
- 2 cups rhubarb
- Preheat oven to 350°
- Mix flour, butter and powder sugar with a fork until large crumbs then pat into a 9 x 13-in pan. Bake at 350°F until set, about 10 minutes.
- In a separate bowl whisk eggs until foamy. Add sugar and flour and whisk again until mixed well. Stir in rhubarb.
- Pour filling over crust and return to oven. Bake for 40-45 minutes or until just beginning to brown around the outside of the pan.
- Cool and cut into 24 squares. Store in the refrigerator.