5 Ways to Eat (and Drink) More Rhubarb Right Now

5. Rhubarb bars recipe

Rhubarb Bars

Yields 12


For the rhubarb puree

  • 3 cups chopped rhubarb
  • 1/2 cup sugar
  • 1/4 cup water

For the shortbread pastry

  • 2 sticks butter
  • 1/2 cup sugar
  • 1 cup flour

For the rhubarb curd

  • 4 eggs
  • 3/4 cup sugar
  • 1 cup rhubarb puree
  • 2 teaspoons vanilla extract
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 6-8 drops red food coloring


  1. In a medium pot, combine the chopped rhubarb, sugar and water, and heat over medium heat for 10 to 12 minutes or until the rhubarb is completely broken down. Transfer the mixture to a blender, and puree until smooth. Set aside.
  2. Heat the oven to 350 degrees F. Line a 9 x 13-inch baking dish with parchment paper, and set it aside.
  3. In a bowl, cream together the butter and sugar, then mix in the flour until just combined.
  4. Press the dough firmly into the bottom of the baking dish, spreading evenly to the edges. Bake for 15 minutes.
  5. While the shortbread is baking, make the rhubarb curd. In a large bowl, whisk together all the ingredients except for the flour. Once mixed, whisk in the flour. Add food coloring to get your desired color.
  6. Pour the rhubarb curd on top of the shortbread, and then bake for an additional 20 minutes to set the rhubarb curd.
  7. Cool the bars for at least 4 hours in the fridge, then cut, and top with powdered sugar.

More: You’ll Want to Fram This Spiked Rhubarb Upside-Down Cake Before Eating It


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