I've never been a huge fan of fruit desserts, but these are really good (I did have EXCELLENT strawberries and rhubarb, though -- crisp rhubarb and sweet and perfectly ripe berries from the farmers' market). I followed the recipe exactly. I lined my baking pan with tin foil, then pan sprayed it, and I was glad I did as the edges get quite sticky. I did add the lemon-based drizzle rather than the milk and felt it added exactly the right little extra. I will use my food processor rather than my hand mixer for the crust next time I make this -- the hand mixer just never quite seemed to get the crust perfectly crumbled for me. I will definitely be making this one again.
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I was told this is the best dessert I've brought to Guadalupe House! They loved it. I'm thinking of making it for tomorrow with blueberries instead of strawberries. I bet that will work!
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I made a half recipe of these bars and based on previous reviews made the filling a little thicker. Fabulous taste! I had difficulty getting them out of the pan even though it was well greased so next time I would line the pan with foil so I could just lift them out. I did make the glaze with lemon which takes them over the top tart!! I like them this way. I was lazy in mixing the glaze so little bits of icing sugar show up in the photo. Thoroughly enjoyed and made for Food.Commandos. ~ ZWT 7
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I've never liked rhubarb before but this recipe changed my mind! There is just the perfect amount of it between the oatey layers. My only complaint was that it was a tad too sweet. Next time I'll leave off the drizzle and cut the sugar a bit. Made for ZWT7
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I love this.. My friend doesn't like rhubarb, so I used strictly strawberries. However, I doubled the fruit recipe portion. I enjoy a heartier squares and I chopped the berries to chunks instead. Absolutely, loved it and the neighbors commented on the aroma. Thanks.
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Delicious! My strawberries ended up going bad, so I added more rhubarb and some extra sugar - great way to use up the rest of the rhubarb I had! Thanks!
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Love this, was a huge hit and made it several times this past summer. Thanks for the share!
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I wanted to make something with rhubarb and strawberries that would be gluten-free for my son that he could enjoy. I used 3/4 cup of white rice flour and 3/4 cup of brown rice flour instead of the all-purpose flour. He absolutely loved the bars! I freeze them so he can have a dessert to enjoy when we have a dessert that he is unable to eat.
They are so yummy it was hard to keep my husband and other son from eating them all up!
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Made a double batch of these bars with the lemon glaze. A nice change from the usual rhubarb recipes. I like the tartness that the lemon gives the fruit. Thanks-this is a keeper!
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My family doesn't eat dessert with every meal but once in a while a little sweet treat finishes a dinner. I had 2 beautiful quarts of juicy strawberries and just couldn't seem to find fresh rhubarb. I used some frozen and hoped for the best. It's cooling right now awaiting the lemon icing sugar drizzle. The most wonderful aroma is spreading around the house luring everyone to the kitchen. Having tasted a little on the sly, I'm sure everyone will love it. Great balance of sweet and tart. Thank you for sharing your recipe Muffin Goddess
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outside of cutting down on the sugars (replacing it with a bit more rolled oats in the crust) and using too large of a pan (they turned out thinner than i would have liked but that is my doing), i followed the recipe pretty closely. i really like the rhubarb/strawberry/lemon juice combination. i think reducing the sugar in this was also a good idea. i will definitely try this again with a smaller pan for thicker bars. i am looking forward to giving them as a mother's day present tomorrow. :)
i will take a photo once the dizzle is settled.
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Well even with not following the recipe carefully, it was excellent. Somehow I missed added in the baking soda. Otherwise followed recipe to the 'T' and it was really tasty. For the drizzle I used the lemon juice. I guess I will be making this real soon again but this time seeing what happens when I follow the recipe and add in the baking soda. Thanks for sharing the recipe Muffin Goddess.
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This was super good and very easy to make when you use a food processor to mix up the crust. I took my butter out of the freezer and just cut into smaller chunks and put in the processor with the rest of the ingredients. Thanks for sharing such a great recipe.
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my family LOVED these bars, had to print the recipe three times for the neighbors. TO NOTCH bars. Wonderful!!! Thanks,
Kswearingen
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SO YUMMY! I wanted something fresh and fruity to take to work and this was it! I printed the recipe to take along just in case and I had to make copies! Thank you, Muffin Goddess!
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I have had a terrible craving for something with rhubarb in it and I just couldn't wait for summer so I used some frozen rhubarb and strawberries I had on hand. I made these bars this morning and could hardly wait for it to cool to cut into it! The first one was so good I wen't back for another! My only regret was that I didn't have a piece while it was still hot with ice cream on top. Ohhhy My!! That would have been yummy! The only thing I changed was to add some vanilla to the crust. Which was just a personal preference. Otherwise this is perfect as written. Thank you so much for sharing! This one is definately a keeper. ;)
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