Rhubarb Squares

This was pretty good, but I think next time I'll add some brown sugar or something, to "kick up" the crust portion a little. The "filling" was excellent with a little lemon zest added in. I just think the crust is a little tasteless. A few alterations, and this could make a great, tasty, low-fat new way of enjoying the taste of rhubarb deserts, without a ton of fat.

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This was so easy to make, and a hit with the taste buds too! It makes a nice change from Rhubarb crumble or pie. It's going to become a family favourite. Best served warm with extra thick double cream!! Yummy!

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Soooo good and easy to make.

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I was very pleased to find this recipe as I have made it many times in the past...then lost it!! Thanks Kevin for putting this one online!

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Absolutely divine! The perfect balance of tart and sweet! So easy it practically makes itself! Thanks!!

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I love rhubarb and try all kinds of recipes for using it...and Kevin this it the tops ..It was made for a get together and the man next door made such a fuss on how good it was I gave him the recipe cause he wanted me to make him one the next day...he does not bake pies but he will make this cause it is so easy....Thanks Kevin for sharing...and Bruce says THANKS too....

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Yummy. So easy to make. I didn't have the right size pan,so I adjusted the recipe to fit my pan. It was a hit at the neighborhood party.

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We loved this! It has the perfect sweet/tart mix and the texture of the crust is light with a bit of crunch. I was tempted to add some cinnamon, but didn't. This would also be tasty with a few strawberries diced into the fruit topping. Very simple and quick to put together. Thanks!

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Simple. I like that. Took it to work and was gone in a flash!

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Good but rather blend despite addition of cinnamon and nutmeg. Also needed more sugar.

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Delicious! I did cut down on the sugar and used honey instead. The squares were still sweet enough for my family and I (we like the tartness of fresh rhubarb). We could hardly stop eating them!

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Yum! I used whole wheat flour and raw sugar and these turned out delicious. It's a tad too sweet for my taste, but not bad. I think next time I'll just use extra rhubarb for more tartness and to combat the extra sweetness. I'll definitely be making these again, though!

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Loved it! Great recipe the only thing I added was a dash (or 3) or cinnamon in the crust mix. And used Splenda instead of sugar! Turned out great! The WHOLE family loved it and we all have a variety of tastes we all devoured it...Cannot wait to share this recipe with family and friends!! Oh and next time of course will make a double batch for sure!

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I used frozen rhubarb for these squares and they didn't set as good as they might have, had I used fresh rhubarb. The crust was perfect and just the right amount of tartness to the filling. Both hubby & I really enjoyed them. Will definitely make them again but as mentioned, next time will use fresh rhubarb.

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The flavor of these is wonderful but I did have some problems with the crust - next time I think I would use a crust recipe for a standard lemon bar - mine turned out very crumbly. The topping is so very good - if you like rhubarb, you'll love these. We used a food processor to chop the rhubarb and the rest was very easy to put together. Like one of the other reviewers said as good as Rhubarb pie without all the work of a pie.

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I LOVED THESE! They taste like pie; but, don't require all the work. They slice up perfectly, no leaky mess left behind. I have forwarded this recipe on to many of my friends. These are FANTASTIC! Thanks for sharing the recipe!

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I adore rhubarb and this recipe did not let me down. Just like a lemon bar crust and a wonderful rhubarb custard topping. I really don't think I would change a thing but I might try cutting back just a bit on the sugar and see if a little more "tart" doesn't come through from the rhubarb. These will go into rhubarb rotation when the plants are growing like crazy!

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I use this recipe all the time. Like the previous reviewer said, if I could give it 10 stars I would. These squares are TO DIE for!

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If I could give this ten stars, I would!! What a perfect combination of flavors and textures! The buttery crunch of the shortbread crust and the tart smoothness of the of rhubarb custard are just wonderful! I used 3/4 cup of sugar in the filling, just because I don't like things too sweet and baked it for a bit longer than suggested, but I think that is just my oven. Thanks Kevin for a fantastic recipe!

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I made these bars the other day, but I added 3 tablespoons of strawberry gelatin powder to the rhubarb filling, and I baked the bars in an 8x8-inch Teflon pan for 45 minutes. After 2 days I had noticed the rhubarb filling had taken on the flavor of the strawberry gelatin just a bit. I would of given these bars 5 stars if the filling had thicken up. Other than that, my husband and I enjoyed them. Thanx for the recipe Kevin!!

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