From recipe author: "I made this recipe up after seeing how much rhubarb I had frozen and wanted a different way to use it."


  • For bars:

  • 2 Tbsp. butter, softened
  • 3 eggs
  • 2 cups packed brown sugar
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. Kosher Salt
  • 1 1/2 tsp. Baker's Brew Coffee Spice
  • 1 quart frozen rhubarb, thawed, drained and juice reserved*
  • For glaze:

  • 2 cups confectioners’ sugar, sifted
  • 3 to 6 Tbsp. reserved rhubarb juice*


*When thawing rhubarb for this recipe, put it in a colander and drain it, but don't squeeze it out. Save some of the thawed juice for the glaze.


For bars: Preheat oven to 350 degrees. Grease a 10x15x1 inch jelly roll pan and set aside. In a large mixing bowl, combine all ingredients except rhubarb and beat until crumbly, either with an electric mixer or with a wooden spoon. Stir in rhubarb and spread into prepared pan. Bake 30 to 35 min. or until a wooden pick inserted in the center comes out clean.

For glaze: When bars are almost finished baking, combine glaze ingredients. Spread glaze over warm bars and cool on a wire rack. Store bars in the refrigerator.

Serving Suggestions

These make a lovely coffee time snack.


24 bars

Thanks To

Carol Kau, Savory Spice customer

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Savory Spice Shop Ingredients
Salt Kosher $6.65
Baker's Brew Coffee Spice 1 oz bag $3.45



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