5 Reviews

Great recipe! Recipe doesn't say exactly how long to cook the filling, so I was a bit unsure....so it cooked and cooked on a low setting...about 12 minutes until it was a nice jammy consistency. It stayed quite watery for a while, so glad I was patient. Butter is the way to go! I baked it only about 29 minutes, it seemed to brown very fast (probably from the butter) - so keep an eye on it!

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kayak_11127780 June 21, 2013

These are so yummy! I mixed up the crust mixture in the food processor such that the nuts were well ground up. My family really liked them.

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tednjoc May 29, 2011

sally had this recipe and she had it marked good . im glad you posted this recipe

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Dienia B. February 21, 2010

Please thank your co-worker for sharing this recipe. It is wonderful. I let it set and cut it into bars and it worked beautifully. We really enjoy the taste and will make it again soon. Thanks for sharing.

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Out of the Blue August 10, 2009

Gorgeous taste! Made with shortening (Trex for anyone in UK). Ate whilst still a little warm so not set into bars, but hopefully it will set once cold. I'd already cooked the rhubarb so just added the vanilla & cornflour. Will make this again!

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Tina and Dave June 04, 2008
Julie's Rhubarb Bars or Crisp