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Rhubarb Bar

I have been making this Rhubarb bar for years.  Every spring, the rhubarb in the garden is the first thing that is harvested and everyone is always happy for a taste of spring.  

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 egg yolks
  • milk to make 2/3 cup
  • 7 cups finely chopped rhubarb
  • 1 3/4 cup sugar
  • 1/2 cup minute tapioca
  • 2 egg whites
  • 1 cup icing sugar
  • 3 tablespoons warm water
  1. In a large bowl, combine the flour and salt, cut in the butter and shortening until the crumbs are the size of oatmeal. You can use your food processor for this too. Pulse, don't run at full speed.
  2. Put the egg yolks in a measuring cup and add enough milk to make 2/3 cup.
  3. Slowly add to the flour mixture and pulse with the food processor until it begins to come together or mix in with your fork.
  4. Turn the pastry onto the counter and knead it into a ball, just until it comes together.
  5. Wrap in a plastic wrap, shaping it into a flat rectangular disk.
  6. Refrigerate.
  7. Chop rhubarb into about 1/2 inch square pieces.
  8. Add the sugar and tapioca and set aside.
  9. Take the dough from the refrigerator and divide in half.
  10. Roll each piece out thin enough for a 10 X 15" pan or use the same amount of dough for a 9 X 13" pan plus a 5 X 7" pan.
  11. This dough is rolled very thin. Use a bench scraper to carefully lift the dough.
  12. Don't be afraid to add a bit of flour if you need to.
  13. Once you have the rhubarb covering the first piece of dough, cover with the second piece of dough.. . and crimp the edges together.
  14. Whip the egg whites until they just begin to stiffen.
  15. Use your hands to spread the egg whites over the pastry.
  16. Bake at 400 degrees for 35 - 40 minutes. . or until golden brown.
  17. While the bar is still warm, combine icing ingredients and drizzle over top.


  1. Hi, Lovella. Beautiful bar and beuatiful blog! I have a question: Can I use corn or potato starch instead of tapioca?

  2. Can you tell me what a bench scraper is?
    Michelle (who doesn't know much about cooking/baking but is learning so much through this blog!)

  3. You girls! I still need to make the Pineapple Squares :) This recipe looks great also :) Thanks so much for sharing your wonderful recipes and your beautiful blog :)

    Have a blessed day :)


  4. Can't wait to harvest some rhubarb, but some nasty critter has been nibbling on the leaves and I'm not sure what to do. Oh well, I will find some rhubarb somewhere...

    This recipe looks fantastic!

  5. Ok love the "Go pick your rhubarb" line...
    Can it get any fresher?
    Looks fabulous.
    Do you use unsalted butter?

  6. Thanks for another delicious recipe Lovella..rhubarb is so good in spring!

  7. I love to make bars! So easy and yummy! Great recipe!

  8. Definitely going to try making this recipe on the weekend! I have an abundance of rhubarb and I'm always looking for new desserts to make with it. By the way, what is a bench scraper?

  9. Oh...your pic's are amazing! I need to amke a big dessert for tomorrow night...and rhubarb it shall be.

  10. I want that piece right there . . the one with the juicy stuff running out! But I bet someone already ate it...

  11. This is a favourite at our house too, although my recipe calls for different directions for the filling. I sprinkle a cup of crushed cornflakes right on the bottom crust, then the rhubarb (or apples and raisins or whatever other fruit I have) then sprinkle the sugar evenly over it. The bars are never runny but hold together so you can serve them without a plate. This past weekend used this same recipe but made it into perishke (pie by the yard) and it turned out great.

  12. Oh my....I just knew it was your post today by your style and photos Lovella. Wonderfully done...makes me soooo hungry for some with my cup of java RIGHT NOW! I like Bev's suggestion...neat idea. Had not heard of that one...with the cornflakes. Terrific!

  13. Yes, you can use cornstarch instead but maybe use a little less the first time. . .so that it isn't too gummy thick.

  14. Michelle, a bench scraper is flat with a bit of a curl at one end to hold onto. about 6 inch by 4 inches.

  15. So is this the new, improved version? I noticed you changed a few things from the recipe that's on your personal blog.....I've been making that one and it is always a huge hit!

  16. That looks so yummy!!! love rhubarb!!!...hugs, Jennifer

  17. Ellen. . salted or unsalted. ..I've used both. .

  18. Looks fabulous! I received a rhubarb plant from my grandparents a little while back and have yet to make anything with it. This sounds like a great place to start.
    Question... can you substitute strawberries for any of the rhubarb? I'm not used to cooking with rhubarb so I don't know what you can or can't substitute yet. :-)

  19. about adding strawberries instead of some of the rhubarb. . I'd think it would work perfectly ..
    let me know how it turned out. .

  20. This is always a favorite when I make it and your photo of your baking is making me hungry for a piece. None in my kitchen, but just maybe I will bake a pan tomorrow. Kathy

  21. Made this yesterday and it is yummy! THis will be a yearly treat when the rhubarb comes up each spring. We aren't too fond of rhubarb on the whole, but this will be our exception. What I did that I thought was very helpful: I rollled the dough out on the plastic wrap, picked the wrap up and plopped it upside down onto the cookie sheet. Next time I won't let the rhubarb/sugar mixture sit as was too juicy and I wasn't able to crimp al the edges, so I have a mess in the oven to clean up sometime :( I did throw some strawberry spread in with 6 cups of rhubarb, I could taste the strawberry before baking but not afterward. Next time I'll know to thaw some strawberries or raspberries beforehand to's like eating a danish! Super yummy!!!

  22. Thanks so much for this recipe...I made it yesterday and it was SO yummy!! 'Love the step by step instructions and the great photos!
    ~Brenda H.


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