Hazelnut rhubarb chocolate bars on a wooden surface, styled with fresh rhubarb and hazelnuts

Rhubarb bars

hazelnut rhubarb chocolate bars

By:

WordofMany

Published:

16 Jun 2025
Hazelnut rhubarb chocolate bars on a wooden surface, styled with fresh rhubarb and hazelnuts
Ever since I was a kid, rhubarb has always sparked something special in me. Maybe it's its striking color or the tartness that just makes your mouth water. My grandma used to make a killer rhubarb pie that was the talk of the town, and honestly, it's a taste I've been chasing ever since. This Hazelnut Rhubarb Chocolate Bar recipe is my homage to those memories, with a twist! It's a mix of comforting flavors and textures that'll have you hooked from the very first bite.
Close-up of a slice of hazelnut rhubarb chocolate bar being lifted from a batch
The shortbread crust is delightfully crumbly, giving way to a sweet and tangy rhubarb filling speckled with crunchy hazelnuts. And then, BAM! A smooth chocolate layer that brings it all together. Trust me; this is not your average dessert. It's a flavor adventure that plays with your senses, and it's ridiculously easy to make. Whether you're baking for a crowd or just treating yourself, these bars are guaranteed to disappear fast. Don't blame me if you end up making a second batch the same day!
Overhead shot of multiple hazelnut rhubarb chocolate bars arranged on a plate

Required Equipments

  • 9x13 inch baking pan
  • Parchment paper
  • Mixing bowls
  • Saucepan
  • Rubber spatula
  • Electric mixer

Hazelnut Rhubarb Chocolate Bars: Frequently Asked Questions

Hazelnut Rhubarb Chocolate Bars

Hazelnut Rhubarb Chocolate Bars combine a buttery shortbread crust, tangy rhubarb hazelnut filling, and rich chocolate topping for a delightful treat. This easy-to-make dessert is perfect for any occasion.

⏳ Yield & Time

Yield: 16 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time:

🍽 Ingredients

📖 Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This little step is crucial for a clean release!
  2. In a large mixing bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. You want it to look like beach sand.
  3. Add the egg yolk and vanilla extract. Mix until the dough just comes together. It might seem a little dry at first, but keep mixing, and it'll form a cohesive dough.
  4. Press the dough evenly into the prepared baking pan. Use the bottom of a measuring cup to smooth the surface. Prick the crust all over with a fork. This will prevent it from puffing up too much during baking.
  5. Bake for 20-25 minutes, or until the crust is lightly golden brown. Let it cool completely in the pan. Don't rush this! A cool crust is key for the filling.
  6. While the crust is baking, prepare the rhubarb filling. In a medium saucepan, combine the chopped rhubarb, granulated sugar, honey, orange zest, and cornstarch. Give it all a good stir to combine.
  7. Cook over medium heat, stirring frequently, until the rhubarb breaks down and the filling thickens. This should take about 10-15 minutes. Keep stirring, or you'll end up with a burnt bottom!
  8. Remove the saucepan from the heat and stir in the chopped hazelnuts. Let the filling cool slightly before spreading it over the cooled shortbread crust. This prevents the crust from getting soggy.
  9. Spread the rhubarb filling evenly over the cooled shortbread crust. Make sure every corner is covered! Return the pan to the oven and bake for another 20-25 minutes, or until the filling is set and bubbly. Keep an eye on it, so the top doesn't burn.
  10. Let the bars cool completely in the pan before making the chocolate topping. This step is important to avoid a melty mess!
  11. For the chocolate topping, place the chocolate chips and butter in a heatproof bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Be careful not to overheat the chocolate!
  12. Stir in the powdered sugar until the mixture is smooth and glossy. If the topping is too thick, add a teaspoon of milk at a time until you reach the desired consistency. You want it to be pourable but not too runny.
  13. Pour the chocolate topping evenly over the cooled rhubarb filling. Spread it out with a spatula to cover the entire surface. I sometimes like to create little swirls for a fancy look.
  14. Sprinkle the chopped hazelnuts over the chocolate topping while it's still wet. This will help them adhere to the chocolate. Get creative with your sprinkling!
  15. Place the bars in the refrigerator to chill for at least 1 hour, or until the chocolate topping is set. This will make them easier to cut.
  16. Use the parchment paper overhang to lift the bars out of the pan. Cut them into squares or rectangles using a sharp knife. Wipe the knife clean between cuts for neat edges. Store the bars in an airtight container in the refrigerator for up to 3 days. They're best served cold!

📝 Notes

  • For extra flavor, toast the hazelnuts before chopping.
  • If the chocolate topping is too thick, add milk, one teaspoon at a time, until it reaches the desired consistency.
  • Store bars in an airtight container in the refrigerator for up to 3 days.

🍎 Nutrition

Calories: 285 kcal

Protein: 4g

Fat: 15g

Carbohydrates: 35g

Fiber: 2g

Calcium: 38mg

The secret ingredient is always love, especially when it comes to blending unexpected flavors like hazelnut, rhubarb, and chocolate!

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