Trois fois par jour
Orange rhubarb bars
Photo credit: Virginie Gosselin

Orange rhubarb bars

Orange rhubarb bars
Photo credit: Virginie Gosselin
0 vote

I’ve got plenty of rhubarb recipes for you guys this week, starting with these awesome homemade bars (the best kind of bars) that can either be served as a desert with ice cream or eaten in the morning with some yogurt (I love a good breakfast that doubles as desert)

  • ServesYields 15 barres
  • Prep time30 min
  • Cook time35 min
  • Timeout4 hours
  • FreezingFreezes well


  • 2 1/2 cups of rhubarb, sliced in pieces
  • 1/2 cup of sugar
  • 1/4 cup of water
  • 2/3 cup (150 g) of cream cheese, room temperature
  • 1/2 cup of butter, room temperature
  • 1/2 cup of brown sugar
  • 1/2 teaspoon of salt
  • 1 1/3 cup of all-purpose flour
  • 1/2 cup of brown sugar
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of lemon juice
  • ½ an orange’s zest
  • A few drops of red food colouring
  • 1/2 teaspoon of salt
  • 1/2 cup of all-purpose flour
  • 3 eggs


  1. Preheat the oven at 350°F and place the rack at the center of it. Line a 9’’ x 9’’ mould with parchment paper, then set aside.
  2. Combine all the puree ingredients in a medium pot and cook for 10 to 12 minutes. Set aside.
  3. Add the crust ingredients into a food processor, and blend until the dough starts to form a ball.
  4. Press the dough onto the bottom of the pan then bake for 15 minutes. Set aside.
  5. In a food processor, add the puree as well as all the garnish ingredients, except for the eggs. Blend together and then add the eggs, one at a time.
  6. Pour onto the crust, and bake for 25 minutes, or until the middle sets.
  7. Refrigerate for 4 hours then slice into bars.
Recipe published on August 19, 2018