Description
Rhubarb Dream Bars are a delightful springtime dessert featuring a buttery crust topped with a tangy rhubarb filling combined with eggs, sour cream, and vanilla. These bars offer a perfect balance of sweet and tart flavors with a soft, custard-like texture, making them an irresistible treat to enjoy fresh or chilled.
Ingredients
Scale
For the crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
For the filling
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for the topping)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking pan with parchment paper. In a food processor, pulse together the flour, powdered sugar, and cold cubed butter until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10-12 minutes, or until the crust is lightly golden. Remove from the oven and let it cool slightly.
- Prepare the filling: In a medium saucepan, combine the chopped rhubarb, 1 cup of sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the rhubarb begins to break down and release its juices, about 5-7 minutes. Remove from heat and let it cool slightly.
- Mix filling ingredients: In a separate bowl, whisk together the eggs, sour cream, vanilla extract, and remaining 1/2 cup sugar until smooth. Add the cooled rhubarb mixture to the egg mixture and stir to combine thoroughly.
- Assemble the bars: Pour the rhubarb filling evenly over the cooled crust. Bake for 30-35 minutes, or until the filling is set and the edges are lightly golden. Test the center by gently shaking the pan—if it jiggles slightly but is not liquid, the bars are ready.
- Cool the bars: Allow the bars to cool completely in the pan before slicing into squares to ensure clean cuts and proper setting.
- Optional finishing touch: Just before serving, dust the tops of the bars with powdered sugar for an extra touch of sweetness and a pretty presentation.
Notes
- If you don’t have fresh rhubarb, you can use frozen rhubarb, but make sure to thaw and drain it first to remove excess moisture.
- For a little extra flavor, you can add a pinch of cinnamon or a splash of lemon juice to the filling.
- These bars can be stored in the refrigerator for up to 3-4 days, wrapped or covered to maintain freshness.
