Amish Rhubarb Dream Bars Recipe

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If you’ve ever tasted rhubarb, you know it has a unique tanginess that’s unlike any other fruit—or vegetable, to be precise! But it’s this very tartness that makes rhubarb shine in desserts. Pair it with a creamy, custard-like filling and a buttery shortbread crust, and you’ve got yourself a slice of heaven. Add to that the rustic charm of Amish baking traditions, and these Amish Rhubarb Dream Bars become more than a treat—they become a connection to a simpler, sweeter way of life.

How to make Amish Rhubarb Dream Bars

Amish Rhubarb Dream Bars are a homemade dessert bar that comes from traditional Amish-style baking, known for simple ingredients and comforting, old-fashioned flavors.

Ingredients

For the Shortbread Crust:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened to room temperature

For the Rhubarb Filling:

• 2 large eggs
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon vanilla extract
• 2 cups rhubarb, finely diced (fresh or frozen, thawed, and drained)

Optional Topping:

• 1 tablespoon powdered sugar (for dusting after baking)

Instructions

Step 1: Prepare the Shortbread Crust

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
2. In a mixing bowl, combine flour and sugar for the crust.
3. Add the softened butter and mix until the mixture resembles coarse crumbs. You can use a pastry cutter, fork, or even your hands for this step.
4. Press the crumbly mixture evenly into the bottom of the prepared pan to form a firm crust.
5. Bake the crust for 10-12 minutes, or until it’s lightly golden. Remove it from the oven and let it cool slightly while you prepare the filling.

Step 2: Make the Rhubarb Filling

1. In a medium mixing bowl, whisk together the eggs and sugar until smooth and creamy.
2. Add the flour, vanilla extract, and mix until fully incorporated.
3. Fold in the diced rhubarb so it’s evenly distributed.
4. Pour the rhubarb mixture over the baked crust, spreading it evenly.

Step 3: Bake the Bars

1. Return the pan to the oven and bake for an additional 30-35 minutes, or until the filling is set and no longer jiggly. The edges should be lightly golden.
2. Remove the bars from the oven and let them cool completely in the pan before slicing. This will help the filling firm up.

Step 4: Optional Finishing Touch

1. Once the bars are cool, dust them with powdered sugar for a delicate, sweet topping.
2. Slice into squares or rectangles and serve!

Tips for Making Perfect Amish Rhubarb Dream Bars

• Fresh rhubarb works best for this recipe. Look for stalks that are firm and brightly colored. If using frozen rhubarb, make sure to thaw it completely and drain any excess liquid—it can make the filling watery otherwise.
• Chop the rhubarb into small, even pieces (around 1/4-inch) for better distribution in the filling.
• Keep an eye on the bars during the second bake. The filling should set but not become too firm. Overbaking could make the custard dry and less creamy.
• If you want thinner bars, you can use a 9×13-inch pan, but you’ll need to adjust the baking time accordingly.
• Store leftover bars in an airtight container in the refrigerator for up to 3 days. They taste great chilled or at room temperature.
• For a crumbly topping, sprinkle a simple streusel (made from butter, flour, sugar, and a pinch of cinnamon) over the rhubarb mixture before baking.

Ingredients Substitutes

Whether you’re dealing with dietary restrictions, food preferences, or simply missing a specific ingredient at home, there are plenty of substitutions you can use when making Amish Rhubarb Dream Bars without compromising their delicious flavor and texture.

1. For the Shortbread Crust

Butter

• Substitute with Margarine: Use the same amount of margarine to replace butter. This works well in terms of texture and can make the recipe dairy-free if needed. Keep in mind that margarine may slightly alter the flavor.
• Coconut Oil: Replace butter in a 1:1 ratio with solid coconut oil. This adds a subtle coconut flavor, which can complement the tart rhubarb.
• Vegetable Shortening: Use vegetable shortening as a direct substitute for butter for a flaky crust, but note that it lacks the rich flavor of butter.

All-Purpose Flour

• Gluten-Free All-Purpose Flour Blend: For a gluten-free option, replace regular flour with a gluten-free all-purpose flour blend (such as a 1:1 substitution mix). Ensure the mix contains xanthan gum or a similar binding agent for consistency.
• Almond Flour: Replace all-purpose flour with almond flour for a nutty flavor and gluten-free option. However, the crust may be more delicate and crumbly.

Granulated Sugar

• Coconut Sugar: Swap with an equal amount of coconut sugar for a natural, less refined option. It will impart a mild caramel flavor and a darker color to the crust.
• Maple Sugar: Use maple sugar, which adds a warm, toasty sweetness.
• Sugar-Free Sweetener: For a sugar-free crust, use a granulated sweetener like erythritol or monk fruit sweetener in a 1:1 ratio.

2. For the Rhubarb Filling

Rhubarb

• Fresh Strawberries: Replace a portion (or all) of the rhubarb with diced fresh strawberries. This will soften the tartness and create a sweeter, fruitier dessert.
• Frozen Rhubarb: If fresh rhubarb isn’t available, frozen rhubarb works just as well. Thaw completely and drain the excess liquid before using to avoid a watery filling.
• Apples: Replace rhubarb with finely diced tart apples (like Granny Smith). They offer a similar texture but bring a less pronounced tanginess.
• Cranberries: Fresh or frozen cranberries (roughly chopped) can mimic the tartness of rhubarb and add a bright red color to the Amish Rhubarb Dream Bars.

Granulated Sugar in Filling

• Honey or Maple Syrup: Use honey or maple syrup as a natural sweetener option (reduce the amount slightly since these are sweeter than sugar). You may need to increase the flour slightly to balance out the added moisture.
• Brown Sugar: Substitute for a richer, caramelized flavor. Keep the measurement the same as granulated sugar.
• Stevia or Erythritol: For a low-calorie or sugar-free alternative, replace sugar with a natural or artificial sweetener. Start by using half the amount of sugar listed, as some sweeteners are more potent.

Eggs

• Flaxseed or Chia Egg (Vegan Option): Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water per egg. Let it sit for 5-10 minutes to thicken before adding it to the filling mixture.
• Applesauce: Replace each egg with 1/4 cup of unsweetened applesauce, which works as a binding agent and adds mild sweetness.
• Yogurt: Use 1/4 cup of plain yogurt (or a dairy-free alternative) per egg for a creamy texture and slight tang.

All-Purpose Flour in Filling

• Cornstarch: Substitute 2 tablespoons of cornstarch for 1/4 cup of all-purpose flour, as cornstarch is a much more potent thickening agent. This also makes a gluten-free filling.
• Arrowroot Powder: Replace an equal amount of flour with arrowroot powder, which thickens the filling in the same way as cornstarch.

Vanilla Extract

• Almond Extract: Replace with almond extract for a slightly nuttier, more aromatic flavor. Use about half the amount, as almond extract is stronger.
• Maple Extract: Substitute vanilla for maple extract for a unique, warm flavor twist.
• Citrus Zest: If you don’t have vanilla, 1 teaspoon of orange or lemon zest can brighten the flavor of the filling.

3. Optional Powdered Sugar Topping

• Cinnamon Sugar: Replace powdered sugar with a sprinkle of cinnamon sugar for a lightly spiced finish.
• Cocoa Powder: Dust with unsweetened cocoa powder for a contrasting bitter note that balances the sweetness of the filling.
• Coconut Flakes: Toasted coconut flakes can be scattered on top for added texture and flavor instead of powdered sugar.

Final Thoughts

Amish Rhubarb Dream Bars are comfort food at its finest—simple, rustic, and oh-so-delicious. Give this recipe a try the next time you’re in the mood for a unique and crowd-pleasing dessert!

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