Moist Sour Cream Rhubarb Bars

I didn’t grow up eating rhubarb. My mom wasn’t really into those tart, tangy flavors, so it just never made an appearance in our kitchen. The first time I tried it was at a friend’s house in my twenties, and I remember thinking it tasted like eating a sour straw—but in a good way.

These sour cream rhubarb bars changed my mind about rhubarb desserts completely. The sour cream softens that sharp rhubarb bite, and the cinnamon-nut topping adds just enough crunch to make every bite interesting. They’re not too sweet, which I actually prefer, and they come together without much fuss. If you’ve got rhubarb growing in your yard or you spot it at the farmers market, this is a simple way to use it up that doesn’t involve pie crust.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is your best bet for these bars, and you’ll find it in season during spring and early summer at most grocery stores and farmers markets. The color of rhubarb stalks can range from deep red to pale green, and while the red varieties look prettier, the green stalks are just as tasty and will work perfectly fine in this recipe. Make sure to trim off and discard the leaves since they’re toxic, and only use the stalks which should feel firm and crisp when you snap them. If fresh rhubarb isn’t available, you can use frozen rhubarb – just thaw it first and drain off any excess liquid so your bars don’t turn out too soggy.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Rhubarb: Fresh rhubarb is best here, but if it’s out of season, frozen rhubarb works too. Just thaw it and drain any excess liquid before using. You could also try strawberries or a mix of strawberries and rhubarb for a sweeter twist.
• Nuts: Any nuts you have on hand will work – walnuts, pecans, or almonds are all good choices. Just chop them roughly before adding. If you have a nut allergy, you can leave them out or use rolled oats for some crunch.
• Soured cream: If you don’t have soured cream, you can make your own by mixing regular cream or full-fat Greek yogurt with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
• Bicarbonate: Bicarbonate of soda (baking soda) is pretty important for the texture here, so try not to skip it. If you only have baking powder, use 3 teaspoons instead of 1 teaspoon bicarbonate.
• Butter: You can swap butter for coconut oil or margarine in the crust if needed, though butter gives the best flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making rhubarb bars is cutting the rhubarb pieces too large, which can create pockets of moisture and prevent even baking – aim for pieces no bigger than half an inch for the best texture.

Overmixing the batter after adding the flour and bicarbonate will develop too much gluten and make your bars tough instead of tender, so stir just until the ingredients are combined.

Since rhubarb releases a lot of liquid during baking, make sure your pan isn’t too small or the edges will overcook before the center sets – a 9×13 inch pan works well for this recipe.

To avoid a raw center, test for doneness by inserting a toothpick into the middle of the pan (not near the edges), and if it comes out with wet batter rather than just moist crumbs, give it another 5 minutes in the oven.

What to Serve With Sour Cream Rhubarb Bars?

These bars are pretty rich and tangy on their own, so they pair really well with a hot cup of coffee or tea for an afternoon snack. If you want to make them feel more like dessert, add a scoop of vanilla ice cream on the side – the cold creaminess balances out the tart rhubarb perfectly. They’re also great alongside fresh berries like strawberries or raspberries, which complement the rhubarb’s natural tartness. For a brunch spread, serve them with some Greek yogurt and a drizzle of honey, or just enjoy them as-is with a glass of cold milk.

Storage Instructions

Store: Keep your sour cream rhubarb bars in an airtight container in the fridge for up to 4 days. The sour cream filling stays fresh and creamy when chilled, plus they taste amazing cold straight from the fridge!

Freeze: These bars freeze really well for up to 3 months. Cut them into individual portions, wrap each one in plastic wrap, then store in a freezer-safe container. This way you can grab just one or two whenever a craving hits.

Serve: Let frozen bars thaw in the fridge overnight or at room temperature for about an hour. They’re delicious served cold, but if you prefer them warm, pop a bar in the microwave for 15-20 seconds to take the chill off.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2800
• Protein: 30-36 g
• Fat: 130-150 g
• Carbohydrates: 340-360 g

Ingredients

For the topping:

• 0.75 oz butter (I like Kerrygold unsalted butter for this)
• 0.5 cup sugar
• 3.5 oz nuts (roughly chopped into 1/4-inch pieces)
• 1 tsp cinnamon

For the base:

• 3 oz butter
• 1.25 cups sugar
• 1 egg
• 1.75 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp bicarbonate
• 0.75 tsp salt
• 1.5 cups sour cream (full-fat gives better texture and moisture)
• 10.5 oz rhubarb (cut into 1/2-inch slices)
• 1 tsp vanilla extract

Step 1: Prepare the Pan and Preheat the Oven

Heat your oven to 180°C (350°F).

While it preheats, grease a 9×13 inch baking dish or line it with parchment paper for easy removal.

This gives you time to prepare your ingredients while the oven reaches temperature.

Step 2: Make the Cinnamon-Nut Topping

• 0.75 oz butter
• 0.5 cup sugar
• 3.5 oz nuts
• 1 tsp cinnamon

In a small bowl, combine the 0.75 oz butter, 0.5 cup sugar, roughly chopped nuts, and cinnamon.

Mix until the mixture resembles coarse breadcrumbs with some texture remaining.

Set aside—this topping will stay on top of the batter and bake together, so you want it ready to go when you need it.

Step 3: Prepare the Dry Ingredients and Rhubarb

• 1.75 cups flour
• 1 tsp bicarbonate
• 0.75 tsp salt
• 1.5 cups sour cream
• 1 tsp vanilla extract
• 10.5 oz rhubarb

In a medium bowl, whisk together the flour, bicarbonate of soda, and salt.

In a separate small bowl or measuring cup, combine the sour cream and vanilla extract and stir until smooth.

Cut your rhubarb into 1/2-inch slices if not already done.

Having these components ready means you can work quickly once you start combining the wet and dry ingredients.

Step 4: Create the Batter Base

• 3 oz butter
• 1.25 cups sugar
• 1 egg

In a large bowl, beat together the 3 oz butter, 1.25 cups sugar, and egg until the mixture is light and smooth, about 2-3 minutes.

This creaming step incorporates air into the batter, which helps create a tender crumb.

I like to use full-fat sour cream because it gives these bars a much more moist and luxurious texture than reduced-fat versions.

Step 5: Combine Dry Ingredients and Finish the Batter

• dry ingredient mixture from Step 3
• sour cream mixture from Step 3
• rhubarb from Step 3

Add the dry ingredient mixture from Step 3 to the creamed butter mixture, then pour in the sour cream mixture and fold everything together until just combined—don’t overmix, as this can make the bars tough.

Gently fold in the sliced rhubarb, being careful not to break the pieces up too much.

The batter will be thick and studded with rhubarb pieces.

Step 6: Assemble and Bake

• batter from Step 5
• cinnamon-nut topping from Step 2

Pour the batter into your prepared pan and spread it into an even layer.

Sprinkle the cinnamon-nut topping from Step 2 evenly over the surface.

Bake for 30-35 minutes until a toothpick inserted into the center comes out with just a few moist crumbs—you want these bars to stay tender and moist, not dry.

Step 7: Cool and Serve

Let the bars cool in the pan for at least 15 minutes before cutting—this allows them to set up just enough to cut cleanly while still being warm.

You can serve them warm with a dollop of whipped cream or yogurt, or let them cool completely and store in an airtight container.

Moist Sour Cream Rhubarb Bars

Delicious Moist Sour Cream Rhubarb Bars recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 16 servings

Calories: 2700

Ingredients Method

Ingredients

  

For the topping::

• 0.75 oz butter (I like Kerrygold unsalted butter for this)
• 0.5 cup sugar
• 3.5 oz nuts (roughly chopped into 1/4-inch pieces)
• 1 tsp cinnamon

For the base::

• 3 oz butter
• 1.25 cups sugar
• 1 egg
• 1.75 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp bicarbonate
• 0.75 tsp salt
• 1.5 cups sour cream (full-fat gives better texture and moisture)
• 10.5 oz rhubarb (cut into 1/2-inch slices)
• 1 tsp vanilla extract

Method

 

1. Heat your oven to 180°C (350°F). While it preheats, grease a 9x13 inch baking dish or line it with parchment paper for easy removal. This gives you time to prepare your ingredients while the oven reaches temperature.
2. In a small bowl, combine the 0.75 oz butter, 0.5 cup sugar, roughly chopped nuts, and cinnamon. Mix until the mixture resembles coarse breadcrumbs with some texture remaining. Set aside—this topping will stay on top of the batter and bake together, so you want it ready to go when you need it.
3. In a medium bowl, whisk together the flour, bicarbonate of soda, and salt. In a separate small bowl or measuring cup, combine the sour cream and vanilla extract and stir until smooth. Cut your rhubarb into 1/2-inch slices if not already done. Having these components ready means you can work quickly once you start combining the wet and dry ingredients.
4. In a large bowl, beat together the 3 oz butter, 1.25 cups sugar, and egg until the mixture is light and smooth, about 2-3 minutes. This creaming step incorporates air into the batter, which helps create a tender crumb. I like to use full-fat sour cream because it gives these bars a much more moist and luxurious texture than reduced-fat versions.
5. Add the dry ingredient mixture from Step 3 to the creamed butter mixture, then pour in the sour cream mixture and fold everything together until just combined—don't overmix, as this can make the bars tough. Gently fold in the sliced rhubarb, being careful not to break the pieces up too much. The batter will be thick and studded with rhubarb pieces.
6. Pour the batter into your prepared pan and spread it into an even layer. Sprinkle the cinnamon-nut topping from Step 2 evenly over the surface. Bake for 30-35 minutes until a toothpick inserted into the center comes out with just a few moist crumbs—you want these bars to stay tender and moist, not dry.
7. Let the bars cool in the pan for at least 15 minutes before cutting—this allows them to set up just enough to cut cleanly while still being warm. You can serve them warm with a dollop of whipped cream or yogurt, or let them cool completely and store in an airtight container.