Rhubarb Dream

These rhubarb bars have two layers working in harmony: a sandy, buttery shortbread base and a soft, custardy topping loaded with diced fresh rhubarb that collapses into tart, jammy pockets as it bakes.

The generous amount of sugar in the topping is intentional. Rhubarb is bracingly sour on its own, and the sugar tames it into something balanced where you taste both the tartness and the sweetness without either one winning.

Press the crust firmly and evenly into the pan. It needs to be compact enough to hold up under the wet topping without turning soggy during the 30-minute bake.

Kitchen Tips

• Use fresh rhubarb, not frozen. Frozen rhubarb releases too much water as it thaws and makes the topping watery instead of custardy.
• Dice the rhubarb small, about ½ inch pieces. Larger chunks don’t cook down fully and leave fibrous bites in the finished bar.
• Let the bars cool completely before cutting. The egg-based topping needs to set, or it will smear when sliced.
• These keep well covered in the fridge for 3 to 4 days. The crust stays surprisingly crisp even when chilled.

Variations

• Add a handful of sliced strawberries to the rhubarb for a classic strawberry-rhubarb combination.
• Sprinkle the crust with a tablespoon of ground ginger for a warm, spicy base.
• Top the cooled bars with a dusting of powdered sugar for a bakery-style finish.