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Tasty Rhubarb Cake Bars

Delicious Tasty Rhubarb Cake Bars that Melt in Your Mouth

Indulge in these Tasty Rhubarb Cake Bars, featuring a buttery crust and sweet-tart rhubarb filling, perfect for any occasion!
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 250 g Butter Use unsalted butter for better control over salt levels and a rich flavor.
  • 160 g Sugar Sweetens the dough while balancing the tartness of the rhubarb.
  • 2 Eggs Room temperature.
  • 1.5 tsp Vanilla Paste Enhances flavor complexity.
  • 450 g Flour All-purpose flour like King Arthur yields the best results.
  • 1.75 tsp Baking Powder Acts as a leavening agent.
  • 0.5 tsp Salt Balances sweetness.
  • 0.25 tsp Ground Nutmeg Adds depth to flavor; can be omitted.
For the Rhubarb Filling
  • 800 g Rhubarb Trimmed and sliced.
  • 2 tbsp Tapioca Starch Thickens the rhubarb filling.
  • 90 g Sugar Sweetens the filling.
For Finishing Touches
  • Powdered Sugar Dust on top before serving.

Equipment

  • 9x13 inch baking dish
  • mixing bowl
  • hand mixer or stand mixer
  • whisk
  • parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper.
  2. Cream together the unsalted butter and sugar in a mixing bowl for about 2-3 minutes until light and fluffy.
  3. Add the room temperature eggs and vanilla paste one at a time, mixing thoroughly after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg. Gradually fold into the wet mixture.
  5. Press two-thirds of the dough into the bottom of the prepared baking dish.
  6. Combine the rhubarb, 90g of sugar, tapioca starch, and a pinch of salt. Toss and let sit for 10 minutes.
  7. Spread the rhubarb mixture evenly over the dough in the baking dish.
  8. Crumble the remaining dough over the rhubarb filling.
  9. Bake for 40-45 minutes until the top is golden brown and filling is bubbling.
  10. Cool the bars in the pan for 15-20 minutes, then lift out using parchment overhang and slice into squares.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use fresh rhubarb for the best flavor. Chill the reserved dough for improved texture before crumbling on top.

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