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.
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.
I was disappointed with this recipe! There was not much rhubarb taste. Tasted bland.
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!
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.
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!
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!
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!
It wasn't very attractive, but it tasted wonderful. Sorta reminded me of lemon bars. May try again with some sort of topping.
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 :)