Amish Rhubarb Dream Bars – A Tart and Sweet Slice of Summer

If you’re a fan of nostalgic desserts, especially those that walk the line between tangy and sweet, these Amish Rhubarb Dream Bars are calling your name. Straight from the heart of farmhouse baking, this recipe celebrates the tart bite of fresh rhubarb balanced by a soft, buttery crust and a luscious vanilla-infused filling. These bars are rustic, charming, and unapologetically delicious — the kind of treat you’d find cooling on an open windowsill in early June.

Perfect for backyard barbecues, church picnics, or as a sweet finish to a home-cooked meal, these rhubarb bars have universal appeal. Whether you’re a rhubarb lover or someone curious to try this seasonal vegetable in dessert form, this recipe is approachable and crowd-pleasing. It’s especially ideal for home bakers who want to create something memorable with minimal fuss.

Why You’ll Love These Amish Rhubarb Dream Bars

These bars are simple in technique but complex in flavor. They start with a shortbread-style crust that’s buttery and just crisp enough to hold up to the rich custard-like filling. The star of the show is the fresh rhubarb, which offers a bright tartness that cuts through the sweetness of the sugar and the richness of the eggs.

Unlike overly fussy layered bars or cheesecakes, these dream bars come together with pantry staples and don’t require any special baking knowledge. It’s a perfect recipe for beginner bakers or seasoned pros looking for a new twist on a traditional favorite.

Ingredient List

For the Crust:

• Soft unsalted butter – ensures a tender, melt-in-your-mouth base

• All-purpose flour – for structure

• Granulated sugar – adds sweetness and slight crunch to the crust

For the Filling:

• Chopped fresh rhubarb – bright, tart, and juicy

• White sugar – balances the tart rhubarb

• All-purpose flour – thickens the filling

• Sea salt – enhances flavor depth

• Eggs – create a custardy texture

• Vanilla extract – brings warmth and sweetness

Kitchen Equipment You’ll Need

To make these Amish Rhubarb Dream Bars, you’ll need:

• 9×13-inch cake pan

• Parchment paper for easy lifting

• Large mixing bowls

• Measuring cups and spoons

• A pastry blender, Danish dough whisk, or even a food processor

• Whisk or spoon for mixing the filling

• Spatula

• Sharp knife for slicing the cooled bars

How to Make Amish Rhubarb Dream Bars

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C) and line a 9×13-inch cake pan with parchment paper, allowing some overhang for easy removal later.

In a large mixing bowl, combine soft unsalted butter, granulated sugar, and flour. Mix until the dough forms clumps. This step can be done using a pastry blender, Danish dough whisk, beaters, or food processor — whatever you have on hand.

Press the crust mixture evenly into the bottom of the prepared pan, going about ½ inch up the sides.

Place the crust in the oven and bake for 15 minutes, or until just set and very pale in color. You don’t want it browned — it will finish baking with the filling.

Step 2: Make the Rhubarb Filling

While the crust bakes, prepare the filling. In a large bowl, mix together the chopped rhubarb, white sugar, all-purpose flour, sea salt, eggs, and vanilla extract. Stir until fully combined and the mixture is well-coated.

Once the crust is out of the oven, pour the filling mixture over it while still hot. Spread the rhubarb evenly with a spatula to ensure even baking.

Step 3: Bake and Cool

Return the pan to the oven and bake for 40–45 minutes, or until the top is golden and the center is set. A gentle jiggle in the middle is okay — it will firm up as it cools.

Remove from the oven and let the bars cool at room temperature for at least one hour before slicing. This step is crucial for clean cuts and proper setting.

Storage Tips

These bars are excellent for making ahead:

• Room temperature: Store tightly covered for up to 2 days.

• Refrigerated: Will last 5–6 days in the fridge; the crust may soften slightly.

• Freezer-friendly: Wrap individual bars in plastic and freeze for up to 2 months. Thaw at room temperature or in the fridge overnight.

Recipe Notes & Variations

• Add strawberries: Mix in 1 cup of chopped strawberries with the rhubarb for a sweeter twist.

• Make it gluten-free: Use a 1:1 gluten-free flour blend.

• Add lemon zest: For brightness, stir in 1 tsp of lemon zest into the filling.

• Topping idea: Dust with powdered sugar after cooling for a classic bakery finish.

Food and Drink Pairings

These bars pair beautifully with a variety of beverages and light meals:

• Tea: Try a floral Earl Grey or a citrusy herbal blend.

• Coffee: A light roast coffee balances the tangy rhubarb.

• Sparkling wine: A dry Prosecco or rosé complements the sweet-tart flavor.

• Serve alongside: Fresh fruit salad or a dollop of whipped cream for a plated dessert.

Frequently Asked Questions (FAQ)

Can I use frozen rhubarb?

Yes! Just be sure to thaw and drain the rhubarb before using. Frozen rhubarb tends to release more water, which can make the bars soggy.

How do I know when the bars are done baking?

The top should be light golden brown, and the center should look set — not jiggly or wet. A toothpick inserted should come out with moist crumbs but no wet batter.

Can I double the recipe?

Absolutely. For a crowd, you can double the ingredients and bake in two 9×13 pans or one large sheet pan. Adjust baking times as needed.

My crust seems dry — what happened?

You may not have incorporated the butter thoroughly. Make sure your butter is soft but not melted, and that you mix until clumps form.

What’s the best way to cut the bars?

Use a sharp knife and wipe it clean between cuts. For extra clean edges, chill the bars for 20 minutes before slicing.

Final Thoughts

These Amish Rhubarb Dream Bars are a charming throwback to traditional, simple baking — the kind passed down on handwritten cards and whispered across potluck tables. With a buttery crust and a luscious rhubarb custard filling, they strike the perfect balance of tart and sweet, soft and crisp.

Whether you’re baking them as a seasonal treat, a family favorite, or just because you love rhubarb, this recipe is a reliable go-to that never disappoints.

If you try this recipe, share it with your fellow food lovers and let them experience the joy of homemade rhubarb bars. Don’t forget to subscribe to the blog for more old-fashioned, flavor-packed recipes you’ll want to make again and again.