Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I love rhubarb and this is my favorite way to fix it. I have to make this when I have company over or I will eat the whole thing myself:), so good.


  1. In food processor, mix together the crust ingredients.
  2. Press into a 15 x 10-inch pan.
  3. Bake at 350° for 15 minutes (crust will be very light colored).
  4. Meanwhile, combine eggs, sugar, flour and salt; beat together.
  5. Fold in rhubarb.
  6. Spread filling mixture on hot crust; return to oven to bake 40-45 minutes longer.
  7. Cool; cut into bars.
Most Helpful

I love rhubarb and I have tried many recipes, but I always come back to this one. So simple, tart, and good! I have made this for years, and before that, my mom made it. I look forward to it every year. This is good as it is, but also warmed up with some ice cream or whipped cream.

Vino Girl May 31, 2004

These bars taste good, with a very subtle rhubarb flavor. However, this recipe is better suited for a 9 by 13 pan. The pretty picture on this post is definitely not this recipe made in a 10 by 15 pan. I posted the picture (with the ivy leaved plate), so you can see how thin the crust AND topping are. Since this recipe it was made in such a large pan, it baked much quicker than the recipe states. They were slightly overdone at 35 minutes (my oven has an accurate temp). I will remake this in a 9x13 pan and see if that works better.

Griffy19 June 17, 2016

I was disappointed with this recipe! There was not much rhubarb taste. Tasted bland.

Janet F. August 25, 2015