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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.

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Mike in NC October 07, 2001

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.

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Lisa P. June 12, 2002

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!

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Bet July 05, 2002

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.

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mickie49 May 25, 2003

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.

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cookin's-not-my-bag June 20, 2009

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!

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Jazze's Mom June 02, 2009

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!

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Xanthia May 16, 2009

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!

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Tina and Dave August 09, 2013

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.

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jdorban May 30, 2011

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!

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Krista Smith May 20, 2011
Remarkable Rhubarb Bites