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Rhubarb Dream Bars

Rated as 4.65 out of 5 Stars

"Dreaming of a different way to use rhubarb? Try these sweet bars shared by Marion Tomlinson of Madison, Wisconsin. She tops a tender shortbread-like crust with rhubarb, walnuts and coconut for delicious results."
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Ingredients

30 m servings
Original recipe yields 30 servings

Directions

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  1. In a bowl, combine 1 cup flour and confectioners' sugar. Cut in the butter until crumbly. Pat into a lightly greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 13-15 minutes or until edges are lightly browned.
  2. In a bowl, combine the sugar and remaining flour. Add eggs; mix well. Stir in rhubarb, walnuts and coconut; pour over crust. Bake 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars.

Reviews

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So yummy! After reading others' reviews, these were the modifications I made: 1 cup sugar. 3 or 3.5 cups of rhubarb. I also added a splash of vanilla, a dash of nutmeg and the juice of half a...

I thought this was great.Perhaps it's just me, but I did read the printed recipe wrong and messed up the crust a bit, but it was still very good!

Fantastic. A friend who HATES rhubarb tried some and went back for seconds!! Accidentally made it the first time with self-rising flour and it made the crust super-flaky. Very nice!

Followed the advice of other reviewers, and I almost doubled the amount of rhubarb, and used only a cup of sugar. I just love the tartness of rhubarb, and by doubling the amount used the tartnes...

I doubled the rhubarb to give the bars more tartness, and they are still plenty sweet. Love the shortbread crust! Added 1/4 cup dry strawberry jello for color and flavor and left out the cocon...

This is in the oven baking. It looks FANTASTIC and smells heavenly! My husband just said, "It smells like you're making something really good!" Can't wait to try it!!!! JUST TRIED THIS. It's a...

Delicious! It's very rich and I gave it 4 stars rather than 5 only because it's a bit too sweet for me (and I love sweet). I might make it again and cut back on some of the sugar in the rhubar...

Fantastic sweet/sour combination. I doubled the rhubarb and it could still use a cup or two more. Great recipe thanks for sharing!

These take me back to spring at my Aunt Marg's!! So good!!! Now, writing out the recipe for my Mom.