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Rhubarb Dream Bars


"A little different way to use up that abundant supply of rhubarb. It's a nice change of pace from the usual rhubarb pie or cake recipe."
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55 m servings 388 cals
Original recipe yields 15 servings (1 - 9x13 inch pan)


  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 63.2g
  • 20%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.
  2. Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
  3. Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.

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Read all reviews 171
  1. 203 Ratings

Most helpful positive review

This is an entirely delicious and new way of enjoying Rhubarb! The crust part tasted like a shortbread cookie, and the rhubarb topping was very similar to a Rhubarb Custard Pie filling. Go ahe...

Most helpful critical review

I loved the flavor of the crust and filling. I cooked this an additional 15 minutes however this never set up and was still slightly soupy which is why I gave it only 3 stars. After slicing an...

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Most positive
Least positive

This is an entirely delicious and new way of enjoying Rhubarb! The crust part tasted like a shortbread cookie, and the rhubarb topping was very similar to a Rhubarb Custard Pie filling. Go ahe...

This was great! As others' suggested, I reduced the sugar to 2 cups (which was still very sweet) and baked it for an additional 10 minutes. One new suggestion is to spray the sides of the pan ...

Yum. I didn't think these would ever be done, but learned that they set and become firmer as they cooled (I cooked it 10 minutes longer as others had suggested and the middle was still runny, b...

OMG! My husband who rarely gets excited about stuff like new recipes said that this was "a keeper!" I followed some of the suggestions of other cooks...used a generous 2 1/2 cups of sugar (inste...

Excellent!! I made a few changes to make it a bit healthier. I used half white flour/half whole wheat in the crust. Also used 3/4 c. margarine rather than 1 c. butter. I used about 2 c. o...

I cut the sugar to 1 1/2 cups, added an extra cup of rhubarb and baked an extra 20 minutes. Superb! Been trying to find a recipe that imitated the rhubarb squares at this great little farm stand...

These were sooooooo good. Probably one of my favorite rhubarb desserts. I did have to up my baking time by 10-15 minutes to make sure the rhubarb was set and the crust was completely done. Thank...

These were excellent! I used 1 1/3 cups sugar, 1 cup Splenda, 1 1/2 cups white flour, and 1/2 cup whole wheat flour. I also used 5 cups rhubarb. Baked crust for 14 minutes and bars for 40 min...

We loved this recipe. I reduced it to 2 cups of white sugar and it was still very sweet. Next time I'll reduce it to 1.25 cups I think. Thanks for the recipe!