Rhubarb Curd Bars

The contrast of buttery shortbread and bright, tangy rhubarb curd makes these bars an irresistible spring treat. The soft pastel pink hue of the curd is naturally derived from the rhubarb and makes for a stunning dessert that’s as beautiful as it is delicious. Perfect for gatherings, garden parties, or as an afternoon pick-me-up, these Rhubarb Curd Bars are easy to make and even easier to love. With a melt-in-your-mouth texture and a zingy twist, they bring the perfect balance of sweet and tart in every bite.

Full recipe:

Ingredients:

For the Shortbread Crust:

• 1 cup (2 sticks) unsalted butter, room temperature

• 1/2 cup powdered sugar

• 2 cups all-purpose flour

• 1/4 teaspoon salt

For the Rhubarb Curd:

• 1 pound rhubarb, trimmed and chopped

• 1/4 cup water

• 1/2 cup granulated sugar

• 3 large eggs

• 2 egg yolks

• 1 tablespoon lemon juice

• Pinch of salt

• 6 tablespoons unsalted butter, cubed

Optional Topping:

• Powdered sugar for dusting

Directions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving overhang on the sides.

2. In a bowl, cream together the butter and powdered sugar until light and fluffy. Add flour and salt, mixing until a soft dough forms.

3. Press the dough evenly into the prepared baking dish. Prick all over with a fork and bake for 20-22 minutes, or until lightly golden. Set aside to cool slightly.

4. Meanwhile, make the curd. Combine rhubarb and water in a saucepan over medium heat and cook until softened, about 10 minutes.

5. Transfer the mixture to a blender and puree until smooth. Pass through a fine-mesh sieve to remove fibrous bits. You should have about 1 cup of rhubarb puree.

6. In a clean saucepan, whisk together the rhubarb puree, sugar, eggs, egg yolks, lemon juice, and salt. Cook over medium-low heat, whisking constantly until thickened, about 8-10 minutes.

7. Remove from heat and stir in butter until smooth and glossy.

8. Pour the rhubarb curd over the shortbread crust and spread evenly.

9. Bake for 10-12 minutes, until the curd is just set. Let cool to room temperature, then refrigerate for at least 2 hours.

10. Lift from the pan using parchment, cut into bars, and dust with powdered sugar if desired.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 270 kcal | Servings: 16 bars

A Touch of Tradition with a Modern Twist

Rhubarb curd bars are a sophisticated, vibrant treat that blend classic dessert techniques with seasonal produce in a way that feels both nostalgic and fresh. Rooted in the tradition of lemon bars and English-style curds, this dessert celebrates rhubarb — a perennial vegetable often used as a fruit — by showcasing its bold tartness and naturally rosy hue in a silky curd layered over buttery shortbread. It’s a treat that feels like sunshine on a plate and evokes all the joys of spring. Historically, rhubarb has been enjoyed in pies, crisps, and jams, but transforming it into a curd is a newer trend in the food world, elevating this humble garden vegetable into an elegant dessert. These bars take advantage of rhubarb’s natural tang, balancing it with just enough sugar to create a luscious custard-like topping that sits atop a tender shortbread crust.

What Makes This Recipe the Best?

There are plenty of rhubarb bar recipes out there, but this one stands out for a few key reasons:

1. Vivid Color Without Food Dye
   The rhubarb puree used in this recipe is naturally pink due to the color of the rhubarb stalks. No artificial coloring is needed — the vibrant, pastel hue is 100% natural.
2. Smooth, Velvety Curd
   The use of both whole eggs and egg yolks gives the curd a luxurious, silky texture that slices cleanly and melts in your mouth. It’s not too thick or gelatinous — it’s smooth and creamy, just like a curd should be.
3. Sturdy Yet Tender Crust
   The shortbread base is buttery and tender but strong enough to hold the curd without crumbling apart. It’s easy to slice and doesn’t fall apart in your hands.
4. Balanced Sweetness
   Rhubarb is naturally sour, and this recipe balances it with just the right amount of sugar, letting the fruit’s bold flavor shine without being too tart or too sweet.
5. Make-Ahead Friendly
   These bars actually get better with time. The flavors meld together beautifully after chilling for several hours, making them a perfect make-ahead dessert for parties, brunches, or afternoon tea.

Ingredient Breakdown and Benefits

• Rhubarb
  Rich in fiber and vitamin K, rhubarb is often underrated. Its tartness is its signature, and when cooked down into a puree, it transforms into a silky, jammy texture ideal for custards and curds. Rhubarb is also low in calories, which makes it a lighter choice for desserts.
• Eggs & Yolks
  Provide richness, structure, and creaminess to the curd. The combination of whole eggs and yolks gives the perfect consistency and a vibrant yellow-pink hue when combined with rhubarb.
• Unsalted Butter
  Used in both the crust and the curd, butter brings out the best in both layers. In the crust, it creates that melt-in-your-mouth texture; in the curd, it adds gloss and smoothness.
• Powdered Sugar
  Perfect for the crust — it dissolves easily into the dough and helps produce a soft, tender shortbread layer.
• Lemon Juice
  Enhances the tanginess of rhubarb and balances out its earthy notes. Lemon also preserves the color and keeps the flavor bright.

Flavor and Texture Profile

What makes these bars truly special is the dual-layer contrast of textures and flavors:

• The Crust: Buttery, tender, and slightly crumbly — a classic shortbread that forms the perfect base without overpowering the topping.
• The Curd: Creamy, tangy, and a little sweet with a velvety mouthfeel that almost melts on the tongue.
• Overall Experience: A balanced bite that starts with tartness and finishes with buttery richness. The light dusting of powdered sugar on top adds a touch of elegance and sweetness.

Seasonality and Freshness

Rhubarb season runs from early spring through late summer (April to June being the peak in many regions), and its fleeting nature makes it something of a seasonal delicacy. This recipe is a wonderful way to showcase fresh rhubarb in a form that’s less common than a pie but equally celebratory. Because the recipe uses fresh rhubarb puree, the freshness and quality of the stalks matter. Look for firm, crisp stalks that are deep pink or red in color. The more vibrant the stalk, the more beautiful your curd will look.

Storage and Serving Suggestions

• Chill Time
  These bars must be refrigerated for a few hours before slicing to help the curd fully set. They’re best served cold or slightly chilled, making them perfect for warm weather gatherings.
• Storage
  Store in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers if stacking.
• Freezing
  Rhubarb curd bars can also be frozen! Wrap tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight before serving.
• Serving Tip
  Dust with powdered sugar right before serving for the prettiest presentation. Garnish with edible flowers or thinly sliced strawberries if serving at a party.

Perfect for Any Occasion

Whether you’re baking for a spring brunch, Mother’s Day, Easter, a bridal shower, or simply to enjoy a quiet afternoon with tea, rhubarb curd bars bring color, flavor, and a touch of elegance. They cut cleanly into beautiful squares, stack well, and offer a unique alternative to more traditional lemon bars. They’re also a hit for those who enjoy a dessert that’s not overly sweet. The zingy flavor of rhubarb makes these bars stand out from the usual suspects on dessert tables.

Tips for Success

• Use a food processor or blender to get the smoothest rhubarb puree possible.
• Sieve the puree to remove any fibrous strands – this will ensure a silky curd.
• Don’t rush the cooking of the curd — keep whisking gently and consistently until it thickens.
• Always chill completely before cutting — warm curd will not slice cleanly and may ooze.
• Bake the crust until golden, not pale — this gives a strong base that won’t turn soggy under the curd.

Variations You Can Try

Want to put a spin on this recipe? Here are a few creative variations:

• Add strawberries to the rhubarb puree for a sweeter and pinker curd.
• Infuse the curd with vanilla bean or fresh ginger for a twist.
• Use almond flour in the crust for a nutty flavor and gluten-free option.
• Top with whipped cream or crème fraîche for a decadent touch.

Conclusion

Rhubarb is one of those ingredients that feels special because it’s not available all year. It signals the arrival of spring and always feels like a treat when it shows up in markets and gardens. While often relegated to pies, this recipe proves rhubarb can do so much more. By turning it into a luxurious curd, we unlock a whole new way to enjoy its signature tart flavor — and in a way that’s far easier and quicker than making a pie. These Rhubarb Curd Bars are an easy yet impressive dessert that transforms humble, garden-fresh rhubarb into something truly elegant. Their balanced flavor, visual appeal, and make-ahead convenience make them a must-try this season.