Rhubarb Dream Bars

published Apr 16, 2020
Snapshot Cooking
Rhubarb Dream Bars

Sweet and tart rhubarb bars topped with a crunchy oat streusel.

Makes12 bars

Prep10 minutes

Cook30 minutes to 40 minutes

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Rhubarb bars cut into squares on parchment paper
Credit: Photo: Joe Lingeman; Food Styling: Brett Regot

If you’re the type of person who can never decide between a cookie, a crumble, or a slice of pie, these jammy rhubarb bars are for you. The hybrid dessert is everything you love about a slice of rhubarb pie, built on a tender cookie crust and topped with a crunchy streusel topping.

These hand-held bars are sweet, tart, and perfect for munching on any time of day. They’re also great for prepping in advance. Make a big batch, stash them in your freezer, and bust them out anytime you need a sweet treat.

Credit: Photo: Joe Lingeman; Food Styling: Brett Regot

Make a Shortcut Crust with Store-Bought Cookie Dough

This recipe uses a 16.5-ounce package of store-bought sugar cookie dough to make an impossibly easy, tender-crisp crust. Look for the dough packaged in tubes in the refrigerated section of the grocery store, next to the break-apart cookies. You can also buy it online. (We’re particularly fond of the the Pillsbury sugar cookie logs, but you can use just about any prepared sugar cookie dough you like.)

When you’re ready to bake, start by lining your pan with a parchment paper sling, which will make the bars easy to remove. Then, press the dough into the baking pan in an even layer. As it bakes, it transforms into a shortbread-like crust that’s just as good (if not better) than a homemade one.

Rhubarb Dream Bars

Sweet and tart rhubarb bars topped with a crunchy oat streusel.

Prep time 10 minutes

Cook time 30 minutes to 40 minutes

Makes 12 bars

Nutritional Info

Ingredients

  • Cooking spray

  • 1 (16.5-ounce) package

    refrigerated sugar cookie dough

  • 1 pound

    rhubarb (5 or 6 (6-inch) stalks)

  • 1/4 cup

    granulated sugar

  • 1/2 cup

    packed light brown sugar, divided

  • 1/4 cup

    cornstarch

  • 4 tablespoons

    (1/2 stick) unsalted butter

  • 3/4 cup

    old-fashioned rolled oats

  • 1/2 cup

    all-purpose flour

  • 1 teaspoon

    ground cinnamon

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper so that it hangs off two sides to form a sling. Coat the pan and paper with cooking spray. Press 1 package refrigerated sugar cookie dough into an even layer in the bottom of the baking dish.

  2. Cut 1 pound rhubarb crosswise into 1/2-inch pieces (about 3 1/2 cups) and place in a large bowl. Add 1/4 cup granulated sugar, 1/4 cup of the packed light brown sugar, and 1/4 cup cornstarch. Toss to combine, making sure there are no pockets of sugar left in the bottom of the bowl. Scatter the mixture evenly over the cookie dough.

  3. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave on high power in 10-second increments until melted. (Alternatively, melt on the stove, then pour into a medium bowl.) Add 3/4 cup rolled oats, 1/2 cup all-purpose flour, the remaining 1/4 cup packed light brown sugar, and 1 teaspoon ground cinnamon and stir to combine. Scatter evenly over the rhubarb.

  4. Bake until a thin knife inserted into the center comes out clean, 30 to 40 minutes, covering the pan with foil if the top gets too dark. Place on a wire rack and let cool to room temperature. Grasping the parchment, lift the slab out of the baking dish and place onto a cutting board. Cut into 12 pieces.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.