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This is one of the best rhubarb pies I've tried, it has just the right mix of sweetness and tartness, and it's so easy to make. Everyone I've served it to has loved it. It's important to have the right proportion between eggwhites and rhubarb, though, to achieve this, so always measure your rhubarb!
I thought these would be great, but they are onlu okay. I would add more butter to the crust, maybe two Tbsp. I like a good crust in recipes like this. That can make all the difference in the world!
OMGosh...These are fantastic! I actually hesitated making these because I thought they sounded a little on the boring side. Boy was I wrong. They are amazing. Absolutely perfect. Cannot wait for my hubby to get home so that he can try them too. ;) I am sure they will be gone in no time. Thanks for the wonderful recipe!
LOVED it! This is the first time I've tried Rhubarb. Both my dad and husband said they hate Rhubarb, but I made them eat a little bite and they proceeded to eat 4 bars each! Mom would have been proud.
I have the feeling it won't last long. Cause it's really yummy. Even my son of 4 years old loved it. He took 2 bars in the afternoon. The amount of sugar is just perfect. It's not too sweet. They're not so cute cause my rhubarb is green. I'll probably have to do the recipe next week so my mom can taste them ;) Thanks Brooke :) Made for PRMR tag game
I started out changing the yield to 8 bars and once I had the crust made discovered that I have no pan that would equate to half of 11x7 in any shape. After a lot of searching I decided to the a 6 cup muffin pan. I pressed the crust mix in and a little way up the sides and baked for 10 mins (8 might have been better). Then spooned equal amounts of the rhubarb into the cups and added the liquid in the bowl on top of the rhubarb. I baked again for 20 mins but they were not at all brown on the top, lowered the oven to 325F and after another 10 mins pulled them out. They were still not brown on top but the crust was almost too brown. Never the less, they taste marvelous. I used all Splenda and frozen rhubarb. Yummm!
Made for Summer Spectacular as a bonus tag! We really enjoyed these ~ but then again, we love rhubarb. The only thing that I did different was to use all sugar as I don't general have good luck using Splenda with gluten free flours. Thanks for posting this Brooke!
The crust was great but found the filling had a bitter after taste. Could be from the artificial sugar.
I had to use frozen rhubarb, but it didn't affect the end result at all. Being the rhubarb lover that I am, this looked like a great recipe to try, and I was totally delighted while taking my first bite! My friend and her DH had one and then went back to the pan for another. They loved them too! The rhubarb stands out and it has the greatest flavor. What a nice change! These will be made again and the next time I am going to use fresh rhubarb! Thank you for sharing your recipe with us Brooke. It's a winner! Made for Zaar Stars Tag Game 5/09 Linda
Confession time! This is the first time I've handled rhubarb and I'm glad I chose Brooke's recipe to get me started. This is quick, easy and doesn't taste at all like a "light" bar. This pan of goodies were devoured in no time. Thanks, Brooke, for helping me over my rhubarb paranoia!