Reviewed: Jul. 6, 2009

This is the Best! I make this in a 9X13 (change servings to 24) and the only changes are - 1. Increase the (fillings) flour to 1/2 cup because I use 6 cups rhubarb. 2. Add the following topping after about 20 minutes baking time - 3/4 cup sugar, 1/2 cup chopped walnuts, 1 1/2 Tablespoons melted margarine, 1 tsp cinnamon, mix and sprinkle on top. 3. Increase baking time to a total of 45-50 minutes for 9X13 pan. Thanks for this recipe Pat!

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K_Oberholtzer

Cooking Level: Intermediate

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Reviewed: May 31, 2009

This was my very first time cooking/baking anything involving rhubarb and it was fantastic. I followed the directions as is and am very happy with the results - this dish has just enough tartness without being overwhelming, and the recipe makes the right amount for my small family. Thanks!

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Colleen

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Reviewed: Sep. 18, 2008

Very Good

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gjhettinger

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Reviewed: May 22, 2008

I doubled the recipe to make it thicker, I just Baked it a little longer. Very easy! And quite good!

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wendy

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Reviewed: May 22, 2008

Tasty and easy. I'll be making this again. Note that the recipe calls for an 11x7 pan. To make in a 9x13, change the servings to 24. Someone else said that the crust seems to powdery but turns out ok, which was my experience, too.

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tater

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: May 20, 2008

Very tasty but very gooey too.

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Peggy Griffith

Cooking Level: Intermediate

Home Town: Vienna, Ohio, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Sep. 23, 2007

I made these today for a BBQ. They were so good and everyone ate them all! My family says that this one is a keeper. SO yummy! :) I used margarine rather than butter to keep it light. I also baked it in a 9"x9" because I didn't have an 11"x7" and seemed to work fine. I encourage everyone to make this-don't just pass over this recipe!!

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2007

I've tried rhubarb pies and jams, but this is my fave so far. Much better with fresh rhubarb.

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misshellis

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Reviewed: Jul. 23, 2007

very tasty...will whip up again...however they weren't as thick as I would have hoped in comparison to lemon squares

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MissRebeccaEmily

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Jun. 16, 2007

These turned out really good. I sprinkled powdered sugar on the top when they were cooling off. Also, I made these for Father's Day and my dad asked me to make them again for his birthday.

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heidihh1

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Fridley, Minnesota, USA

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Reviewed: Jun. 8, 2007

Good standard recipe. I thought it was a lot like lemon bars, only with rhubarb instead of lemon juice.

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shan~

Cooking Level: Intermediate

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Reviewed: May 9, 2007

We loved these! They were delicious when they were still slightly warm. Definitely better the first day, but there wasn't much left to refrigerate. I was a bit worried when I saw how powdery the crust ingredients were when patting them into the pan, but it baked up nicely. I will be making this every year during rhubarb season!

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