Rhubarb Dream Bars


by: Jenny Eatwell

Juicy rhubarb pieces on a buttery biscuit base - a superb way to use some of your rhubarb mountain.


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serves: 9

For the base

1 cup plain flour

cup a scant half of icing sugar

cup half a of butter.

For the fruit layer

2 large eggs

cup three quarters of a of caster sugar

cup one quarter of a of self raising flour

tsp half a of salt

2 cups rhubarb, finely sliced

Nutrition Facts
Rhubarb Dream Bars

Servings Per Recipe: 9

Amount per Serving

Calories: 295

  • Total Fat: 11.5 g
  •     Saturated Fat: 6.9 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 68.4 mg
  • Sodium: 240.2 mg
  • Total Carbs: 44.7 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 30.8 g
  • Protein: 3.5 g

how is this calculated?

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1.  Line a 8" square baking tin with parchment paper so that the paper extends beyond the sides of the baking tin (to make it easy to remove the cake) and lightly grease with butter.

2.  Add the flour, icing sugar and butter for the base together in a food processor and whizz until thoroughly mixed and looking like fine breadcrumbs.

3.  Tip the mix into the baking tin and press firmly with the back of a spoon until the base is smoothly covered.

4.  Bake in a pre-heated oven at 180degC/350degF/Gas4 for 10-15 minutes or until golden brown.

5.  While the base is baking, mix up the fruit layer. Place the eggs, sugar, flour and salt into a bowl and beat until well blended. Add the rhubarb and mix through.

6.  As soon as the base is baked and removed from the oven - and while it is still hot - pour the fruit layer on top and quickly level it.

7.  Replace into the oven for another 35-40 minutes.

8.  Cool and cut into 12 bars.

Cooks' note:
Lovely with a cup of tea in the afternoon, or as a dessert with cream, ice cream or custard.

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