20 Irresistible Rhubarb Bars Recipes Delicious

Rhubarb season is here, and what better way to celebrate than with a batch of irresistible rhubarb bars? Whether you’re craving a tangy twist on classic desserts or a buttery, crumbly treat, we’ve rounded up 20 mouthwatering recipes that’ll have you reaching for seconds. From easy no-bake options to decadent layered delights, these bars are sure to become your new seasonal obsession. Let’s get baking!

Classic Strawberry Rhubarb Bars

Classic Strawberry Rhubarb Bars

These buttery, jammy bars strike the perfect balance between sweet strawberries and tangy rhubarb—ideal for picnics or a sunny afternoon treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 3/4 cup cold unsalted butter, cubed
• 1 1/2 cups diced rhubarb (1/2-inch pieces)
• 1 1/2 cups diced strawberries
• 1/4 cup cornstarch
• 1/2 cup light brown sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Line an 8×8-inch baking pan with parchment.
2. In a bowl, whisk 1 1/2 cups flour, 1/2 cup granulated sugar, and 1/4 tsp salt. Cut in 3/4 cup butter until crumbly. Press 2/3 of the mix into the pan; bake 15 minutes until pale golden.
3. Toss rhubarb, strawberries, 1/4 cup cornstarch, 1/2 cup brown sugar, and 1 tsp vanilla. Spread over crust, then sprinkle remaining crumble on top.
4. Bake 35–40 minutes until bubbling and golden. Cool completely before slicing.

The contrast of the crisp shortbread crust with the juicy, tart-sweet filling makes these bars irresistible. Pro tip: A scoop of vanilla ice cream turns them into a dreamy dessert!

Creamy Lemon Rhubarb Bars

These creamy lemon rhubarb bars strike the perfect balance between tart and sweet, with a buttery crust and a luscious citrus-rhubarb filling that’s impossible to resist.

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ¾ cup cold unsalted butter, cubed
• 1 ½ cups diced rhubarb
• ¾ cup granulated sugar
• 3 large eggs
• ½ cup fresh lemon juice
• 1 tbsp lemon zest
• ¼ tsp salt

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix 1 ½ cups all-purpose flour and ½ cup powdered sugar. Cut in ¾ cup cold butter until crumbly. Press evenly into the pan and bake for 15 minutes until lightly golden.
3. Meanwhile, simmer 1 ½ cups rhubarb and ¾ cup granulated sugar over medium heat for 5 minutes, stirring until softened. Let cool slightly.
4. Whisk together 3 eggs, ½ cup lemon juice, 1 tbsp lemon zest, and ¼ tsp salt. Fold in the rhubarb mixture, then pour over the baked crust.
5. Bake for 25 minutes until the filling is set but slightly jiggly in the center. Cool completely before slicing.

The magic here? The rhubarb’s tangy punch mellows into the creamy lemon filling, creating a dessert that’s vibrant yet perfectly balanced.

Tip: For clean slices, chill the bars for 1 hour before cutting.

Oatmeal Rhubarb Crumble Bars

Oatmeal Rhubarb Crumble Bars

These buttery, tangy-sweet bars are the perfect way to celebrate rhubarb season—with a hearty oat crumble that’s impossible to resist.

Ingredients

• 2 cups diced fresh rhubarb (about 3 stalks)
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted

Instructions

1. Prep filling: In a bowl, toss rhubarb with 1/2 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp vanilla. Set aside.
2. Make crumble: In another bowl, mix oats, flour, 1/2 cup brown sugar, 1/2 tsp baking soda, and 1/4 tsp salt. Stir in 1/2 cup melted butter until clumps form.
3. Layer & bake: Press 2/3 of the oat mixture into an 8×8″ greased pan. Spread rhubarb over top, then sprinkle with remaining crumble. Bake at 350°F for 35–40 minutes until golden and bubbly.
4. Cool & slice: Let cool completely before cutting into bars.

The contrast of tart rhubarb and toasty oat crumble makes these bars a standout—plus, they hold their shape beautifully for picnics or lunchboxes.

Tip: For extra crunch, swap 1/4 cup oats with chopped pecans in the crumble.

Almond Glazed Rhubarb Bars

These buttery bars balance tart rhubarb with a sweet almond glaze—perfect for spring baking when rhubarb is at its peak.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 2 cups diced fresh rhubarb
• 1/4 cup sliced almonds
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp almond extract

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment.
2. In a bowl, mix 1 1/2 cups flour, 1/2 cup granulated sugar, and 1/2 tsp salt. Cut in butter until crumbly. Press into the pan and bake for 15 minutes.
3. Scatter rhubarb over the crust. Bake 20 more minutes until rhubarb softens.
4. Whisk 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp almond extract. Drizzle over warm bars and sprinkle with almonds. Cool completely before slicing.

The glaze soaks into the rhubarb just enough to soften its bite while keeping the crust crisp—a dreamy contrast in every bite.

Tip: For extra crunch, toast the almonds before sprinkling.

Cheesecake Swirl Rhubarb Bars

These Cheesecake Swirl Rhubarb Bars strike the perfect balance between tangy rhubarb and creamy cheesecake—ideal for spring baking or a sweet afternoon treat.

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups diced rhubarb (about 2 stalks)
• 2 tbsp cornstarch
• 1/4 cup strawberry jam

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix 1 1/2 cups flour and 1/2 cup granulated sugar. Cut in 1/2 cup cold butter until crumbly, then stir in 1 egg yolk. Press into the pan and bake for 15 minutes.
3. Beat 8 oz cream cheese, 1/4 cup sour cream, 1/3 cup powdered sugar, and 1 tsp vanilla until smooth. Spread over the crust.
4. Toss 1 1/2 cups rhubarb with 2 tbsp cornstarch, then dollop with 1/4 cup jam. Swirl gently with a knife. Bake 30 minutes until set at the edges.
5. Cool completely before slicing into bars.

The jam-rhubarb swirl adds a vibrant tang that cuts through the rich cheesecake layer—no one will guess how simple these are to make!

Tip: For cleaner slices, chill the bars for 1 hour before cutting.

Ginger Spiced Rhubarb Bars

Ginger Spiced Rhubarb Bars

These tangy-sweet bars balance bright rhubarb with warm ginger for a dessert that’s as vibrant as it is comforting.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 2 cups diced rhubarb (about 3 stalks)
• ¼ cup packed brown sugar
• 1 tbsp fresh lemon juice
• 1 tsp ground ginger
• ½ tsp vanilla extract
• 1 tbsp cornstarch

Instructions

1. Preheat oven to 375°F. Line an 8-inch square baking pan with parchment.
2. In a bowl, mix 1 ½ cups flour, ½ cup granulated sugar, and ½ tsp salt. Cut in ½ cup cold butter until crumbly. Press ⅔ of the mix into the pan; bake for 15 minutes until pale gold.
3. Meanwhile, toss 2 cups rhubarb with ¼ cup brown sugar, 1 tbsp lemon juice, 1 tsp ginger, ½ tsp vanilla, and 1 tbsp cornstarch. Spread over the baked crust, then sprinkle the remaining crumble on top.
4. Bake for 30–35 minutes until bubbly and golden. Cool completely before slicing.

The ginger’s warmth cuts through the rhubarb’s tartness, while the buttery crumble adds just the right crunch.

Tip: For extra zing, add ½ tsp grated fresh ginger to the filling!

Chocolate Drizzled Rhubarb Bars

These Chocolate-Drizzled Rhubarb Bars strike the perfect balance between tart and sweet, with a buttery crust and a glossy chocolate finish that’ll have everyone reaching for seconds.

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 2 cups fresh rhubarb, diced into ½-inch pieces
• ¼ cup cornstarch
• ½ cup packed light brown sugar
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips
• 1 tsp coconut oil (or neutral oil)

1. Prep the crust: Preheat oven to 350°F. In a food processor, pulse 1 ½ cups flour, ½ cup granulated sugar, and ½ tsp salt until combined. Add ½ cup cold butter and pulse until crumbly. Press evenly into an 8×8-inch baking pan lined with parchment. Bake for 15 minutes until lightly golden.
2. Make the filling: Toss 2 cups rhubarb with ¼ cup cornstarch, ½ cup brown sugar, and 1 tsp vanilla. Spread over the warm crust. Bake another 25 minutes until bubbly and slightly thickened.
3. Drizzle the chocolate: Melt ½ cup chocolate chips with 1 tsp coconut oil in 30-second microwave bursts, stirring until smooth. Drizzle over cooled bars. Let set before slicing.

The contrast of the tangy rhubarb against the rich chocolate and buttery crust is downright addictive—ideal for picnics or gifting!

Tip: For cleaner slices, chill the bars for 30 minutes before cutting.

Vegan Rhubarb and Coconut Bars

These tangy-sweet bars are a springtime dream, with a buttery coconut crust and a jammy rhubarb filling that’s perfectly balanced.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup shredded coconut (unsweetened)
• ⅓ cup coconut sugar
• ¼ tsp salt
• ½ cup coconut oil (solid)
• 2 tbsp maple syrup
• 2 cups diced rhubarb (¼-inch pieces)
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix 1 ½ cups all-purpose flour, ½ cup shredded coconut, ⅓ cup coconut sugar, and ¼ tsp salt. Cut in ½ cup coconut oil until crumbly, then stir in 2 tbsp maple syrup until the dough holds together when pressed.
3. Press ⅔ of the dough into the pan. Bake for 12 minutes until lightly golden.
4. Meanwhile, toss 2 cups diced rhubarb with ¼ cup granulated sugar, 1 tbsp cornstarch, and 1 tsp vanilla extract. Spread over the crust, then crumble the remaining dough on top.
5. Bake for 30–35 minutes until the rhubarb is bubbly and the topping is golden. Cool completely before slicing.

The shredded coconut adds a subtle crunch to the crust, while the rhubarb filling stays bright and jammy—no one will guess these bars are vegan!

Tip: For extra coconut flavor, toast the shredded coconut lightly before mixing it into the crust.

Gluten-Free Rhubarb Oat Bars

These buttery oat bars strike the perfect balance between tart rhubarb and sweet crumble—no gluten required, just wholesome flavor in every bite.

Ingredients

• 2 cups gluten-free rolled oats
• 1 cup almond flour
• 1/2 cup coconut sugar
• 1/4 tsp salt
• 1/2 cup melted coconut oil
• 2 cups diced fresh rhubarb (1/2-inch pieces)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tbsp cornstarch

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix 2 cups gluten-free rolled oats, 1 cup almond flour, 1/2 cup coconut sugar, and 1/4 tsp salt. Stir in 1/2 cup melted coconut oil until crumbly. Press half the mixture into the pan.
3. Toss 2 cups diced rhubarb with 1/4 cup maple syrup, 1 tsp vanilla extract, and 1 tbsp cornstarch. Spread over the crust.
4. Sprinkle the remaining oat mixture on top, pressing lightly. Bake for 35 minutes until golden and bubbly.
5. Cool completely before slicing—this lets the rhubarb layer set for clean cuts.

The contrast of the crisp oat topping and jammy rhubarb makes these bars irresistible, whether you’re gluten-free or not.

Tip: For extra texture, toast the oats in a dry skillet for 5 minutes before mixing.

Maple Pecan Rhubarb Bars

These buttery bars strike the perfect balance between tart rhubarb, sweet maple, and crunchy pecans—ideal for spring baking or a cozy dessert any time of year.

Ingredients:

• For the crust: 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, 1/2 tsp salt, 3/4 cup cold unsalted butter (cubed)
• For the filling: 2 cups diced fresh rhubarb (1/2-inch pieces), 1/2 cup pure maple syrup, 1/4 cup granulated sugar, 2 tbsp cornstarch, 1 tsp vanilla extract
• For the topping: 1/2 cup chopped pecans, 2 tbsp maple syrup, 1 tbsp melted butter

Instructions:

1. Prep the crust: Preheat oven to 350°F. In a food processor, pulse 1 1/2 cups flour, 1/2 cup powdered sugar, and 1/2 tsp salt. Add 3/4 cup cold butter; pulse until crumbly. Press evenly into an 8×8-inch pan lined with parchment. Bake for 18 minutes until lightly golden.
2. Make the filling: While crust bakes, toss rhubarb with 1/4 cup granulated sugar, 2 tbsp cornstarch, and 1 tsp vanilla. Spread over warm crust, then drizzle with 1/2 cup maple syrup.
3. Add the topping: Mix 1/2 cup pecans with 2 tbsp maple syrup and 1 tbsp melted butter; sprinkle over rhubarb. Bake 25–28 minutes until filling bubbles and pecans toast.
4. Cool & slice: Let cool completely in the pan (about 1 hour) before cutting into squares.

The contrast of the crisp shortbread crust, jammy rhubarb, and sticky maple-pecan glaze makes these bars irresistible. Tip: For extra depth, toast the pecans in a dry skillet before mixing the topping.

Raspberry Rhubarb Streusel Bars

These buttery, tangy-sweet bars are the perfect balance of fruity filling and crunchy streusel—ideal for picnics or afternoon treats!

Ingredients

• For the crust & streusel: 2 cups all-purpose flour, 1 cup rolled oats, 1 cup packed light brown sugar, 1/2 tsp salt, 1/2 tsp ground cinnamon, 1 cup (2 sticks) cold unsalted butter, cubed
• For the filling: 2 cups fresh or frozen raspberries, 2 cups diced rhubarb (1/2-inch pieces), 1/2 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp lemon juice

Instructions

1. Preheat oven to 375°F. Line a 9×13-inch baking pan with parchment, leaving overhang on two sides.
2. Make crust/streusel: In a large bowl, whisk together 2 cups flour, 1 cup oats, 1 cup brown sugar, 1/2 tsp salt, and 1/2 tsp cinnamon. Cut in 1 cup cold butter with a pastry cutter until clumps form. Press half the mixture firmly into the pan. Bake for 12 minutes until set.
3. Make filling: While crust bakes, toss 2 cups raspberries, 2 cups rhubarb, 1/2 cup sugar, 2 tbsp cornstarch, and 1 tbsp lemon juice in a bowl. Spread over hot crust.
4. Sprinkle remaining streusel over filling (don’t press). Bake 35–40 minutes until bubbly and golden. Cool completely before slicing.

The magic here? The oats add nutty crunch to every layer, while the rhubarb keeps the raspberries from being too sweet. Tip: For clean cuts, chill bars for 1 hour before slicing.

Shortbread Rhubarb Jam Bars

Buttery shortbread meets tangy rhubarb jam in these irresistible bars—a perfect balance of sweet and tart that’ll disappear fast!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup rhubarb jam (store-bought or homemade)
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment, leaving overhang for easy removal.
2. In a bowl, beat 1 cup softened butter and 1/2 cup granulated sugar until fluffy. Mix in 2 cups flour and 1/4 tsp salt until crumbly.
3. Press 2/3 of the dough into the pan. Spread 1 cup rhubarb jam evenly over the base. Crumble remaining dough on top, then sprinkle with 1 tbsp turbinado sugar.
4. Bake for 35–40 minutes until golden at the edges. Cool completely before slicing.

The magic here? That sandy shortbread layer soaks up just enough jam for a melt-in-your-mouth texture without getting soggy.

Tip: For clean cuts, chill the bars for 30 minutes before slicing with a sharp knife.

Caramel Rhubarb Dream Bars

These dreamy bars layer tart rhubarb, buttery shortbread, and a gooey caramel middle—perfect for when you crave a sweet-tangy treat with a little crunch.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 cup cold unsalted butter, cubed
• 1 1/2 cups diced rhubarb (1/4-inch pieces)
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract
• 1/2 cup caramel sauce (store-bought or homemade)

Instructions

1. Prep: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment, leaving overhang on two sides.
2. Shortbread crust: Pulse 1 1/2 cups flour, 1/2 cup powdered sugar, and 3/4 cup cold butter in a food processor until crumbly. Press evenly into the pan. Bake for 20 minutes until lightly golden.
3. Rhubarb layer: Toss 1 1/2 cups rhubarb with 1/2 cup granulated sugar, 1 tbsp cornstarch, and 1/2 tsp vanilla. Spread over hot crust, then drizzle with 1/2 cup caramel sauce.
4. Bake: Return to oven for 30–35 minutes until rhubarb is bubbly and crust edges are deep gold. Cool completely before slicing.

The magic here? The caramel seeps into the rhubarb, softening its bite while keeping the shortbread crisp—a textural love story in every bite.

Tip: For clean cuts, chill the bars for 1 hour before slicing with a hot knife.

Orange Zest Rhubarb Bars

Orange Zest Rhubarb Bars

These tangy-sweet bars balance bright citrus and tart rhubarb in a buttery shortbread crust—perfect for spring baking with a sunny twist.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 tsp salt
• 3/4 cup cold unsalted butter, cubed
• 2 cups diced fresh rhubarb (1/4-inch pieces)
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp fresh orange zest
• 1 tbsp orange juice
• 1/2 tsp vanilla extract

Instructions

1. Prep crust: Preheat oven to 350°F. Line an 8-inch square pan with parchment. Pulse 1 1/2 cups flour, 1/2 cup powdered sugar, and 1/2 tsp salt in a food processor. Add 3/4 cup cold butter; pulse until crumbly. Press evenly into the pan. Bake for 20 minutes until pale gold.
2. Make filling: While crust bakes, toss 2 cups rhubarb with 3/4 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp orange zest, 1 tbsp orange juice, and 1/2 tsp vanilla. Spread over hot crust.
3. Bake: Return to oven for 30–35 minutes until filling bubbles thickly. Cool completely in pan before slicing.

The orange zest cuts through the rhubarb’s sharpness, while the shortbread stays crisp beneath the jammy layer—no soggy bottoms here!

Tip: For clean cuts, chill bars for 1 hour before slicing with a warm knife.

Blueberry Rhubarb Crumb Bars

These buttery crumb bars strike the perfect balance between tart rhubarb and sweet blueberries, with a melt-in-your-mouth oat topping.

Ingredients

• For the crust & topping: 1 ½ cups all-purpose flour, 1 cup old-fashioned oats, ⅔ cup packed light brown sugar, ½ tsp salt, ½ tsp cinnamon, ¾ cup cold unsalted butter (cubed)
• For the filling: 2 cups fresh blueberries, 2 cups diced rhubarb (¼-inch pieces), ½ cup granulated sugar, 2 tbsp cornstarch, 1 tbsp lemon juice

Instructions

1. Prep: Preheat oven to 375°F. Line an 8×8-inch baking pan with parchment, leaving overhang on two sides.
2. Make crust: In a bowl, mix 1 ½ cups flour, 1 cup oats, ⅔ cup brown sugar, ½ tsp salt, and ½ tsp cinnamon. Cut in ¾ cup butter with a pastry cutter until crumbly. Press 2 cups of the mixture firmly into the pan. Bake 12 minutes.
3. Make filling: Toss 2 cups blueberries, 2 cups rhubarb, ½ cup sugar, 2 tbsp cornstarch, and 1 tbsp lemon juice in a bowl. Spread over hot crust.
4. Top & bake: Sprinkle remaining crumb mixture over filling. Bake 35–40 minutes until bubbling and golden. Cool completely before slicing.

The juicy filling soaks into the crust just enough to keep these bars sturdy yet tender—no fork required!

Tip: For cleaner slices, chill bars for 1 hour before cutting.

Pistachio Rhubarb Bars with Honey Glaze

These buttery, nutty bars balance tart rhubarb with a sweet honey glaze—perfect for spring baking when rhubarb is at its peak!

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup shelled pistachios, finely ground
• ½ cup granulated sugar
• ½ tsp salt
• ¾ cup cold unsalted butter, cubed
• 2 cups fresh rhubarb, diced (about 3 stalks)
• ¼ cup honey
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Prep: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. Crust: In a food processor, pulse 1 ½ cups flour, ½ cup ground pistachios, ½ cup sugar, and ½ tsp salt until combined. Add ¾ cup cold butter and pulse until crumbly. Press evenly into the pan. Bake for 15 minutes until lightly golden.
3. Filling: Toss rhubarb with ¼ cup honey, 1 tbsp lemon juice, and 1 tsp vanilla. Spread over the warm crust.
4. Bake: Return to oven for 25–30 minutes until rhubarb is soft and bubbling at the edges. Cool completely in the pan.
5. Glaze: Drizzle with extra honey before slicing into bars.

The pistachio crust adds a toasty richness that plays so well with the tangy rhubarb—no one will guess how simple these are to make!

Tip: For clean cuts, chill the bars for 30 minutes before slicing with a sharp knife.

Peach Rhubarb Cobbler Bars

These buttery, crumbly bars layer juicy peaches and tangy rhubarb under a golden oat topping—perfect for picnics or a sweet afternoon snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 3/4 cup packed light brown sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3/4 cup cold unsalted butter, cubed
• 2 cups diced fresh peaches
• 1 cup diced rhubarb
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Line an 8×8-inch baking pan with parchment, leaving overhang on two sides.
2. In a bowl, whisk 1 1/2 cups flour, 1 cup oats, 3/4 cup brown sugar, 1/2 tsp salt, and 1/2 tsp cinnamon. Cut in 3/4 cup butter with a pastry cutter until crumbly. Press 2/3 of the mixture into the pan.
3. Toss peaches, rhubarb, 1/4 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp vanilla in another bowl. Spread over the crust, then sprinkle with the remaining oat mixture.
4. Bake 35–40 minutes until bubbly and the topping is golden. Cool completely before lifting out and slicing.

The contrast between the jammy fruit and crisp oat crumble makes these bars irresistible—plus, they hold their shape beautifully for serving.

Tip: For extra depth, swap half the vanilla for almond extract.

Vanilla Bean Rhubarb Bars

Vanilla Bean Rhubarb Bars

These buttery, tangy-sweet bars are the perfect way to celebrate rhubarb season, with flecks of vanilla bean adding a touch of elegance.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/2 tsp salt
• 3/4 cup cold unsalted butter, cubed
• 2 cups diced fresh rhubarb (1/2-inch pieces)
• 1/2 cup granulated sugar
• 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)
• 2 large eggs
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment, leaving overhang.
2. In a food processor, pulse 1 1/2 cups flour, 1/2 cup powdered sugar, and 1/2 tsp salt. Add butter; pulse until crumbs form. Press evenly into the pan. Bake for 20 minutes until pale golden.
3. Meanwhile, toss rhubarb with 1/2 cup granulated sugar and vanilla seeds. Let sit 10 minutes.
4. Whisk eggs and cream in a bowl. Pour over warm crust. Spoon rhubarb mixture on top (include juices). Bake 30-35 minutes until set at edges but slightly jiggly in center.
5. Cool completely in pan, then chill 1 hour before slicing.

The vanilla bean’s floral notes balance rhubarb’s punch, while the creamy custard layer ties it all together. Tip: For clean cuts, wipe your knife between slices with a warm, damp towel.

Spiced Chai Rhubarb Bars

These buttery bars blend tart rhubarb with warm chai spices for a dessert that’s equal parts cozy and vibrant—perfect with your afternoon tea.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2 cups diced rhubarb (about 3 stalks)
• 1/4 cup honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tbsp cornstarch

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1 1/2 cups flour, 1/4 cup sugar, and 1/4 tsp salt. Cut in 1/2 cup cold butter until crumbly. Press evenly into the pan and bake for 15 minutes until lightly golden.
3. Meanwhile, toss rhubarb with 1/4 cup honey, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp cardamom, 1/4 tsp ginger, 1/4 tsp cloves, and 1 tbsp cornstarch. Spread over the warm crust.
4. Bake another 25–30 minutes until the rhubarb is bubbly and the edges are deep golden. Cool completely before slicing.

The magic here? The crust soaks up just enough of the spiced rhubarb juices without getting soggy—every bite is packed with zingy-sweet flavor.

Tip: For cleaner slices, chill the bars for 30 minutes before cutting.

Lime and Rhubarb Cheesecake Bars

These tangy-sweet bars combine zesty lime and tart rhubarb in a creamy cheesecake filling, all nestled in a buttery graham cracker crust—perfect for brightening up any dessert spread.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tbsp melted unsalted butter
• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 2 tbsp all-purpose flour
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1 cup finely diced rhubarb
• 1/4 cup turbinado sugar (for topping)

Instructions:

1. Prep the crust: Preheat oven to 350°F. Mix 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into an 8×8″ baking pan lined with parchment. Bake for 10 minutes, then cool slightly.
2. Make the filling: Beat 16 oz cream cheese and 2/3 cup granulated sugar until smooth. Add 2 eggs, one at a time, then mix in 1/4 cup sour cream, 2 tbsp flour, 1 tbsp lime zest, and 2 tbsp lime juice. Fold in 1 cup diced rhubarb.
3. Bake: Pour filling over the crust, sprinkle with 1/4 cup turbinado sugar, and bake for 35–40 minutes until edges are set but the center jiggles slightly. Cool completely, then chill for 4 hours.

The rhubarb’s tartness cuts through the rich cheesecake, while the lime adds a sunny kick—no one will guess how simple these are to make!

Tip: For cleaner slices, wipe your knife between cuts and serve chilled.

Conclusion

With 20 irresistible rhubarb bar recipes to choose from, there’s something here for every taste and occasion! Whether you’re craving classic flavors or bold new twists, these treats are sure to delight. Give them a try, and don’t forget to share your favorites in the comments below. Loved this roundup? Pin it to your dessert board and spread the rhubarb love!