These bars have all the sweet-tart flavors of rhubarb pie with a simple buttery crust, but without the fussiness of rolling out pie dough. And you can still serve them topped with ice cream.
Game plan: The bars can be made through step 2 up to a day ahead of time.
Beverage pairing: Bugey Cerdon, Caveau du Mont July, France. These bars are missing a classic companion for rhubarb—strawberries—so why not add that element with the wine? Bugey Cerdon is a sweet, sparkling rosé from eastern France that is light, summery, and reminiscent of berries and honeysuckle.