Yum! I made this for my husband's birthday. It seemed like a good choice because he is not much of a cake fan, but he does love rum. The recipe is perfect as it is written - the only change I made was to use spiced rum instead of dark. It gets even better and more moist after it sits a few days, if you can make it last that long.

Reviewed On: Jun. 6, 2008

Yum! This dessert was very tasty indeed. I used rhubarb that had been frozen since last summer, so I only had to bring it to a boil, since it was already soft from having been frozen. And I did cut back to 4 tbsp of lemon juice in the cream cheese mixture (mainly because I didn't have very much on hand). It still came out great, and got rave reviews from my husband. I plan to try this with raspberries, too.

Reviewed On: May 12, 2008

These bars are very good, with an interesting sweet/tart flavor. They made excellent use of some raspberries from my garden that had been frozen since last summer. I didn't have any orange peel in the house, so I used lemon, but I think the orange would have been a better flavor. Next time I make them (and I definitely will make these bars again), I will make sure to have orange peel on hand.

Reviewed On: Mar. 25, 2008