Description
These easy-to-make Rhubarb Magic Bars feature a buttery crust, creamy rhubarb filling, and crunchy almond topping—perfect for spring and summer gatherings.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Filling:
- 3 cups fresh rhubarb (chopped)
- 1 cup sweetened condensed milk
- 1/2 cup brown sugar (packed)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
For the Topping:
- 1/2 cup sliced almonds
- 1/4 cup shredded coconut (optional)
- Powdered sugar (for dusting (optional))
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper.
- Mix flour, sugar, and melted butter until crumbly. Press into the pan.
- Bake the crust 12–15 min or until lightly golden. Let cool slightly.
- Mix rhubarb, condensed milk, brown sugar, vanilla, and cinnamon. Pour over crust.
- Sprinkle with almonds and coconut. Gently press toppings in.
- Bake another 25–30 min until set. Cool completely.
- Dust with powdered sugar if desired. Cut into squares and serve.
Notes
-
Use fresh rhubarb for best results. If using frozen, thaw and drain.
-
Omit coconut for a nut-only topping or substitute other nuts.
-
Store in fridge for up to 5 days or freeze for 2 months.
-
Gluten-free flour can be substituted 1:1.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 200