Monday, July 1, 2013

Rhubarb Bars

Have I ever mentioned how dearly I love rhubarb?  
I have a real thing for tangy desserts, so rhubarb is perfect for my palate. My mom's garden includes two of the most gigantic, healthy rhubarb plants you'll ever see, so my whole life I've been supplied with an abundance of it, and I've used it in all sorts of things--rhubarb muffins, strawberry-rhubarb jam, rhubarb sauce for ice cream, rhubarb crisp (sooooo good with a scoop of vanilla ice cream), strawberry-rhubarb pie, and rhubarb custard pie. All so good! 

Well, lucky for me, last year when we moved into our new home, lo-and-behold, it came with all sorts of rhubarb plants growing in the yard. Too many in fact (never thought I'd say that). I think I counted 8 plants one day. Most of them are just itty bitty, so I usually chop them down, because 8 plants of rhubarb is ridiculously excessive, even for someone such as myself!

Anyway, so many ways to enjoy rhubarb, and now I bring you another--rhubarb bars! 
Yet another wonderful way to enjoy rhubarb. :)


I was looking for a yummy, new, kind of vintage-y bar cookie to bring to my sister-in-law's baby shower and these were the ticket. I found a few recipes online (from and Mikey's in my Kitchen) that I used for inspiration and combined them all and doubled them and had an "oops" with the cinnamon to make these babies. Worth making again for sure. 

So, get yourself some rhubarb and your local farmer's market (or better yet, a rhubarb plant! I've seen a lot at the farmer's markets, or you could stop by at my house and I'll dig one up for you!) and whip up a batch today.

Rhubarb Bars
This recipe should probably be called “company rhubarb bars” because it makes a ton, but it is easy to halve for a smaller batch.

Rhubarb filling:
7 c. sliced rhubarb
2 ½ c. granulated sugar
½ c. water
Juice of 1 lemon
¼ c. flour
2 tsp. vanilla

2 ½ c. flour
2 ½ c. rolled oats
1 ½ c. packed brown sugar
1 tsp. baking soda
¼ tsp. salt
1 Tbsp. cinnamon
1 ¼ c. butter, softened

  1. In a saucepan, bring the rhubarb, water, lemon juice, flour and sugar to a boil. Cook until liquid absorbs and becomes very thick. Remove from heat and stir in the vanilla.
  2. For the crust, preheat the oven to 350 degrees. Combine together all the ingredients except for the butter. When well mixed, cut in the butter. Pat about 2/3 of the crust mixture into a 13 x 18-inch baking pan (jelly-roll pan or cookie sheet).
  3. Bake for about 10 minutes. Let cool. Spread the rhubarb filling over the baked crust.
  4. Crumble the remaining dough on top of the sauce and place it into the oven for another 20 minutes until the top bins to brown and sauce is bubbling.

Click here to print.


  1. What Jaime neglected to tell you was that these are extremely addicting! So maybe you should go ahead and make the whole recipe since you really will eat them all. So delicious. Thanks again Jaime :)

  2. Sadly, I've only had rhubarb a couple times in my life. This looks like a good way to try cooking with it for the first time!


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