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Easy to make and absolutely delicious. A perfect combination of moist, sweet and tart tastes. This will certainly be a recipe that we will use often.
Really good! I had no idea what it would be like. It's not fluffy or thick like cake. It's kind of like a cookie bar, or it is kind of like a thin brownie consistancy with a cruncy top. Quite sweet; you can taste the sugar and brown sugar. Easy to cut into squares. So easy to make. The sweetness balances out the rhubarb. Something different to try.
This was a really terrific recipe and a big hit with my family. It fills the house with a delicious scent and certainly makes wonderful use of the fresh rhubarb in my garden. This is a nice dessert but I can see that it would be lovely with morning coffee too. Thanks for a great receipe!
With a huge rhubarb crop this year, I'm trying lots of new recipes. This one is a real winner! Would advise mixing sugar and rhubarb at least 15 minutes before starting the rest of the recipe, this gives the fruit (or is it a veggie, never did get that straight) time to and sugar time to develop some nice juice.
Absolutely delicious. Very moist. I let the rhubarb set with 1/2 c sugar for 15 minutes to give the fruit and sugar time to develop some juice. I then lessened the sugars to another 1/4 c white sugar and only 1/2 c brown sugar. Instead of shortening (only cause I didn't have any) I used margarine. Followed the rest of the recipe. The batter seemed dry and sticky and hard to spread when I put it in the pan but it came out perfect and moist. It was done in 40 minutes. Thanks for sharing your recipe.
Very very good! I took the advice and let the sugar and rhubarb set for a little while. Even my husband who HATES rhubarb says liked it!
I loved this recipe. I used an egg replacer instead of an egg and it turned out great. I made them for mother's day and shared with friends as well. I think most people underrate rhubarb! I love it and glad now that my friends and family will request this over and over again!
Here in the UK we have a lot of rhubarb - must be the climate! We were very happy to try this recipe. Lovely and crunchy outside, soft and moist inside. I cut back on the sugar almost instinctively - and it was perfect. Dave said it was worth the wait and is heading off for second helpings! Thanks!
Good taste, but needed significantly more rhubarb to balance out the other filling. I put about 2-1/2 cups and I would put at least 4 cups in next time. The surrounding batter was definitely sweet enough to handle it - I'm really surprised at folks who described this recipe as "not sweet"... I also used butter instead of shortening.
I made these for a potluck tomorrow and they turned out wonderfully! I love rhubarb so I would have liked more rhubarb flavor out of them but to serve to others (most of whom probably aren't as big fans of rhubarb as I am) I think this is a wonderful combination of sweet and (just a bit) tart. They are somewhere between a cake and a bar and I think next time I make them, I may use more rhubarb in hopes of getting more 'juice' and making them more solid and bar-like. Either way, these are delicious and a wonderful way to enjoy my rhubarb!