Name: Salted Rhubarb Caramel Pretzel Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1½ cups crushed pretzels; ¼ cup brown sugar; ½ cup unsalted butter, melted; 1½ cups chopped fresh rhubarb; ¼ cup sugar; 1 tbsp cornstarch; 1 tbsp lemon juice; 1 (14 oz) can sweetened condensed milk; ½ cup brown sugar; ¼ cup unsalted butter; 1 tsp vanilla extract; ½ tsp sea salt; ¼ cup crushed pretzels

Why You’ll Love This Recipe

I love how these bars balance tart, creamy, and salty elements in each bite. The crunchy pretzel crust sets the stage for a smooth caramel layer and bright rhubarb filling. They’re elegant enough for spring brunches and casual enough for everyday baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

1½ cups crushed pretzels
¼ cup brown sugar
½ cup unsalted butter, melted

For the rhubarb filling:

1½ cups chopped fresh rhubarb
¼ cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice

For the caramel layer:

1 (14 oz) can sweetened condensed milk
½ cup brown sugar
¼ cup unsalted butter
1 teaspoon vanilla extract

For the topping:

½ teaspoon sea salt
¼ cup crushed pretzels (for sprinkling)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
To make the crust, I mix crushed pretzels, brown sugar, and melted butter in a bowl, then press the mixture firmly into the bottom of the baking dish. I bake it for 10 minutes and let it cool.
While the crust bakes, I prepare the rhubarb filling. In a saucepan, I combine rhubarb, sugar, cornstarch, and lemon juice over medium heat. I cook for 5–7 minutes until the rhubarb softens and the mixture thickens. Then I let it cool completely.
For the caramel layer, I combine sweetened condensed milk, brown sugar, butter, and vanilla in a saucepan over medium-low heat. I stir constantly until the sugar dissolves and the mixture is smooth.
I spread the cooled rhubarb filling over the crust, then pour the caramel evenly over the top.
I return the dish to the oven and bake for 15–20 minutes, until the caramel is bubbly and slightly set.
Out of the oven, I sprinkle the bars with sea salt and crushed pretzels. I let them cool completely before slicing.

Servings and timing

This recipe makes 12 bars. Prep time is 15 minutes, baking takes about 35 minutes, and total time is approximately 50 minutes. Each bar contains about 280 kcal.

Variations

I sometimes add a handful of raspberries to the rhubarb for extra berry flavor. For a nutty twist, I’ve also used a mix of pretzels and chopped pecans in the crust. If I’m out of rhubarb, chopped tart apples work as a nice substitute.

storage/reheating

I store these bars in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They freeze well—I wrap them individually and thaw in the fridge overnight.

FAQs

Can I use frozen rhubarb?

Yes, I use frozen rhubarb often. I thaw and drain it well before using to avoid excess moisture.

What kind of pretzels work best?

I prefer small salted pretzel twists or rods, crushed finely for a compact crust.

Can I use store-bought caramel?

While I prefer making the caramel from scratch, store-bought caramel can be used in a pinch. I warm it slightly to pour easily.

How do I keep the bars from sticking?

I line the baking dish with parchment paper, leaving a slight overhang to lift the bars out easily once cooled.

Can I make these ahead of time?

Absolutely. I often bake them the day before an event—they slice better once fully cooled and chilled.

Conclusion

These Salted Rhubarb Caramel Pretzel Bars are a delicious blend of tart, sweet, and salty in every bite. I turn to this recipe when I want something creative and satisfying. They always stand out on any dessert table and are surprisingly easy to make.