These Rhubarb Dream Bars feature a tender shortbread crust topped with a soft, custard‑like rhubarb filling! Sweet, tangy, and delightfully nostalgic – a timeless dessert that’s perfect for gatherings!

The Best Way to Use Fresh Spring Rhubarb!

If there’s one dessert that truly signals Spring, it’s Rhubarb Dream Bars! With the buttery shortbread crust and creamy custard filling packed with tangy rhubarb, these bars strike the perfect balance of sweet and tart. They’re simple to make, wonderfully old‑fashioned, and always a crowd favorite!

Whether you grew up eating them at family gatherings or you’re discovering rhubarb baking for the first time, these bars are the kind of dessert that feels comforting, nostalgic, and a little bit special!

Why this Recipe Works

Buttery Shortbread Builds a Sturdy Base – The simple curst bakes up tender yet firm enough to support the custard layer without becoming soggy.

Rhubarb Bakes Directly into the Custard – As the bars bake, the rhubarb releases just enough moisture to keep the filling soft and sliceable, not watery.

Simple Layers Give Consistent Results – Par-baking the crust before adding the filling ensures each layer sets properly and yields clean, bakery-style bars every time.

Layered rhubarb dream bars with shortbread base and custard‑style filling

Ingredients You’ll Need for the Shortbread Crust

2 cups Flour – Forms the base of the crust, giving it structure while keeping it tender.

3/4 cup Powdered Sugar – Dissolves easily to create a soft, melt-in-your-mouth shortbread texture.

1 cup Butter – Adds rich flavor and helps the crust bake up buttery and sturdy enough to hold the filling.

And the Custard Filling

4 Eggs – Create the custard-like texture that sets beautifully as the bars bake.

2 cups Sugar – Balances the natural tartness of the rhubarb and sweetens the filling.

1/2 cup Flour – Thickens the custard so the bars slice cleanly instead of being runny.

1 1/2 tsp Salt – Enhances flavor and keeps the sweetness from tasting flat.

4 cups Rhubarb (Chopped) – The star ingredient, adding bright, tangy flavor and a soft, juicy texture once baked.

Close‑up of rhubarb dream bars showing shortbread crust and pink rhubarb filling

How to Make Rhubarb Dream Bars

NOTE: These are also known as Rhubarb Custard Bars.

Let butter sit until room temperature is reached.

Preheat oven to 350 degrees. Spray 9 x 13 glass pan with non-stick spray and set aside.

Chop rhubarb to equal 4 cups. Set aside.

Mix together the shortbread crust by combining 2 cups flour, 3/4 cups powdered sugar, and 1 cup butter. Press into prepared pan and bake for 15 minutes. Remove from oven.

While the crust is baking, beat together 4 eggs, 2 cups white sugar, 1/2 cup flour, and 1 1/2 tsp salt to make the filling mixture. Stir in 4 cups chopped rhubarb.

Spoon the filling mixture onto the crust. Bake for 45 minutes.

Let cool before cutting and serving.

Optional: Make icing to drizzle over the cake by combining 1 cup powdered sugar, 1 tsp vanilla, and 1 tbsp milk.

Optional Icing Drizzle – If you would like to have a prettier looking bar, drizzle a little icing on the top. To make the icing, combine 1 cup powdered sugar, 1 tsp vanilla, and 1 tbsp milk. Substitute: You can use soy/almond milk or water instead of the milk.

Storing Tip – Do not cover these bars, they will get wet with moisture. Store in the refrigerator and leave uncovered.

Use Fresh Rhubarb – I highly recommend using fresh rhubarb. It’s been said you can use frozen, but I do not recommend it.

Cool Completely Before Slicing – This step is critical. These bars continue to set as they cool. Cutting too soon can cause the custard to ooze and the bars to fall apart. Allow full cooling for clean slices.