My bars did not turn out anything like the picture posted by katew. I pressed the flour mixture into the bottom of a 8 1/2 x 10 1/2 inch pan since Step 2 said a cake pan of 8 inches. I was only able to cut 24 pieces using this size pan. I think I'll try a 9x13 inch pan the next time. I enjoyed the buttery taste of the crust and the rhubarb custard type topping. The next time I make this, I'll try baking the crust 10 minutes before pouring the filling on it then bake 35 more minutes. Made for Please Review My Recipe tag game from August 12th, 2010
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Although I made this recipe with strawberries and not rhubarb it is a 5 star recipe for versatility and easiness. I dropped the sugar content quite a bit as berries are not so tart as rhubarb. It was a wonderful cake.
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