Total Time
Prep 15 mins
Cook 20 mins

A delicious rhubarb bar, great for the first rhubarb of the season, or to use up the last. I have found that cooking the rhubarb in half water half fruit juice (I've used orange or pineapple) enhances the flavour nicely.

Ingredients Nutrition


  1. Crust: Combine all ingredients until crumbly.
  2. Pat half of mixture into 13x9" baking pan and bake for about 20 minutes before pouring filling on top.
  3. Filling: In saucepan combine rhubarb, sugar, cornstarch and water.
  4. Cook until clear.
  5. Blend in vanilla.
  6. Pour over baked crust.
  7. Sprinkle with remaining crumb mixture.
  8. Bake at 350° for 20 minutes.
Most Helpful

Really outstanding, easy, and delicious. (I used about 4 cups of rhubarb because that's what I had, and it worked great.) Be sure to let it cool completely before cutting into bars; otherwise it slumps onto your plate. When cool it has the structural integrity of a regular cookie.

christinabogar June 07, 2009

These are very good & easy to put together. I used rhubarb from our yard, and when the sauce cooked down it was still sort of greenish, so I added a few drops of red food coloring, and about a teaspoon of dried orange zest - which really gave the flavor a punch. These would be excellent served with some whipped cream or vanilla ice cream. Thanks for posting! -M =)

Mary Scheffert May 28, 2006

I followed the recipe as written and turned out wonderful. Easy to follow and tastes great. A keeper.Thanks for posting this recipe.

Shar-on July 25, 2004