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Rhubarb bars with Sumac

Updated: Jan 25, 2022

Rhubarb season is back and I couldn't be happier. Rhubarb is one of my absolute favorite thing to make desserts with, why? Because I always enjoying the combination of sweet and sourness. so if you have same taste as me, you will definitely enjoy this recipe.

I didn't use just one of my favorite ingredients in this recipe, but two. What is the second one? Sumac! You might want to skip this step but trust me in this, don't.

Combination of Rhubarb and sumac will blow your mind.

I used a 20/11 cm sheet pan for this recipe. If you want, you can make it double in a bigger pan.

You can also keep bars in the fridge for 4-5 days or you can freeze them for 2-3 months.


Rhubarb pure:

  • Rhubarb: 150g

  • Sugar: 20g

  • Water: 2 tbsp

  • Lemon juice: 1tbsp


  • Flour: 125g

  • Cold butter: 115g

  • Granulated Sugar: 50g

  • Salt: 1/8 tsp

Rhubarb filling:

  • Sugar: 140g

  • All purpose flour: 15g

  • Eggs: 2

  • Rhubarb pure: Pure you already made

  • Lemon juice: 3 tbsp

  • Sumac: For garnish


Rhubarb pure:

  1. Start with rhubarb pure. Chop rhubarbs roughly and put them in a small saucepan along with sugar and water. Place the saucepan on medium heat till sugar melt and starts simmering.

  2. Turn the heat to low and let the rhubarbs breaks. Stir it every minutes or so and you can gently smash your rhubarbs till it turns to pure.

  3. Take the pan of the heat and add the lemon juice. Blend the mixture in blender and leave it aside to come to the room temperature.


  1. For the crust, preheat the oven to 350F and line the sheet pan with parchment paper.

  2. Mix flour, sugar and salt in a bowl.

  3. Cut the butter in small cubes and add it to the flour mixture.

  4. Break the butters with hand and keep mixing it. You don't need to make a dough out of it, just mix it enough till there will be no big chunks of butter and it's crumbly.

  5. Scoop the mixture into the sheet pan and press it down to get an even layer.

  6. Bake it at 350F for 20-25 minutes or till the top sets. Keep checking it and make sure you don't over bake it, just enough till edges lightly browned.

  7. Remove from the oven, leave it aside and make your filling.

Rhubarb filling:

  1. For the rhubarb filling, in a large bowl whisk sugar and flour together.

  2. Then add the eggs, rhubarb pure which you already made and lemon juice. Whisk everything together until fully combined.

  3. Pour the mixture over the crust and return it to the oven.

  4. Bake it at 350F for about 15-20 minutes or till the filling set and won't jiggles.

  5. Remove it from the oven and let it cool down completely.

  6. Cover it and refrigerate it for at least 3 hours or over night. Sift the sumac and icing sugar on top and cut it into desired sizes.

  7. Enjoy نوش جان


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