By Dreamer in Ontario on July 10, 2007
Photo by MarraMamba
Photo by MarraMamba
"This recipe was given to me by a coworker who highly recommends it. I haven't tried it myself ast yet. It comes from "500 Best Cookies, Bars & Squares. Note: If you find that the squares are a little watery, place them in the refrigerator. They should firm up nicely."
Serving Size: 1 (1177 g)
Servings Per Recipe: 1
"With rhubarb in season this is an excellent way to use it. We loved these squares! I used Splenda in place of the sugar to cut some calories and it worked beautifully. Another great rhubarb recipe. Yeahhhhh!"
"I used 1/2 cup ground walnuts which I did up in the processor but found the bottom crust to be too floury??? Not enough filling We're going to mix it in some icecream for a new flavor to salvage the bar"
"This is THE reason to grow rhubarb! I have Esther Brody's recipe books and they are all wonderful and tasty. This is the recipe I turn to first when my rhubarb is finally ready for eating. I've made it countless times for co-workers and potlucks and I'm always asked to give the recipe within the first few bites. Sweet but not too sweet, the crumbs hold together well and it is incredibly tasty. I've made it without the orange zest (ran out) and it was great. I've also substituted walnuts for the pecans and it was equally as good! My in-laws do *not* like rhubarb but could not stop eating these bars. Wonderful bars - this recipe is a "keeper" - I'm actually getting this recipe to pass along to my Mother!"
"Great rhubarb bar! The base yields a heavy crust and plenty of crumble for the topping. I kept my bars in the fridge because they were indeed wet... not quite soggy... They are down-right droopy at room temperature. Still tastes great though; use a fork if they get that way!"
"this was great although next time I will make it using fresh rhubarb, after cooking my filling was a little watery and I even increased the cornstrach by 2 teaspoons, I prepared the base on my processor using very cold butter which insured a flakey texture, this is a great recipe and I look forward to making it again but using fresh rhubarb, thanks Dreamer!"
"This is a very good recipe. I had a taste of the sauce after it had cooled down. With the orange zest it is to die for. I'll not make plain rhubarb sauce again I'll be putting orange zest in it from now on. Back to this recipe... I had a bar today and also loved the pecans in it. The only thing I'll do different is to adjust the cornstarch so it is a little thicker. It does not need much as i don't want it to become to hard after baking. I'll try 1 t first and go for there. I put it in a 8x11" pan, a 9x13 would be to big and an 8" would be to small, IMO. I used my own frozen rhubarb from our garden. I'll be making this recipe again! Thanks for posting, LOVE IT! Made for *1 2 3 Hit Wonders* game 2008"
"Terrific squares. I love rhubarb so this was wonderful. They didnt brown very well but that was my fault, or rather my ovens."