Rhubarb Magic Bars
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
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter melted
For the Filling:
- 3 cups fresh rhubarb chopped
- 1 cup sweetened condensed milk
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
For the Topping:
- ½ cup sliced almonds
- ¼ 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.