14 Reviews

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.

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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.

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Griffy19 June 17, 2016

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

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Janet F. August 25, 2015

It looks and smells very good, but the baking time was a little off for me. It's been in the oven for over an hour and the center is still liquid. Hopefully it sets up nice because I cant wait to try it!

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Nicole H. August 18, 2015

Yum, yum, yummy, YUM!! While this is definitely a sweeter rhubarb recipe, it still is a delicious addition to my collection of ways to use my abundant rhubarb harvest each year. I prepared the recipe exactly as written, except I forgot to set a timer for the first bake of the crust and I think it went a little too long. As a result, mine were over baked on the outside edges, but that is fully operator error. Super delicious and best the first day, sprinkled with a little powdered sugar.

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cblwolf June 09, 2015

These bars are absolutely divine. While we usually go for tarter rhubarb recipes, these sweet bars are a firm favourite. They don't look like much, but my oh my, they are delicious! Thank you for a lovely recipe!

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stormylee October 27, 2013

Made this recipe today with a few minor variations and it turned out great. First, I used my KitchenAid Mixer (rather than a food processor) for the crust, and it worked fine. Second, I split the recipe between two 9 X 9" pans and just threw in a bit more fruit. And, the last change was I substituted about a cup of rhubarb with fresh cranberries (though I'm sure frozen would work too). It was a great addition for this time of year and the bars are delicious!

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Kathleen F. October 07, 2013

I made this recipe this morning and took it to work. It was a big hit! Three of the people that tried it had never tasted rhubarb before and they said that it was delicious! I used some rhubarb that I froze last month and since it sort of wilted (was more compact), I only used 3 cups instead of the specified 4 cups. The only other change I made was to dust the top of the bars with some powdered sugar. Thank you for posting this recipe! I know that I'll make this one again!

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Chicagopm July 02, 2009

It wasn't very attractive, but it tasted wonderful. Sorta reminded me of lemon bars. May try again with some sort of topping.

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djafishfria August 11, 2008

This was very yummy and easy to make. My husband gives it 5 stars, it was made just for him but it is so good he may have to share :)

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Mummyof3 June 13, 2006
Rhubarb Dream Bars