Rhubarb Bars Recipe - Allrecipes.com
Rhubarb Bars  Recipe
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Rhubarb Bars

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"This is a wonderful spring time recipe or even a winter one! Best if served fresh."

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Ingredients Edit and Save

Original recipe makes 30 bars Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan.
  2. In a large bowl, stir together 2 cups of flour and baking powder. Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in the egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan. Spread rhubarb over the crust in an even layer, then sprinkle the dry gelatin powder over the rhubarb.
  3. Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb.
  4. Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.
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Reviews More Reviews

Most Helpful Positive Review
May 26, 2008

Adding the Jello was a great idea! I used the pan mentioned, but the next time I will use a size smaller so the bottom crust will be a little thicker. I could eat the whole thing by myself - not a good idea.

Most Helpful Critical Review
Jun 11, 2010

It was OK. The bottom crust was bland and dry, the middle was yummy, and the topping tasted too much like pure hard sugar. Next time I'll stick to my old favourite, rhubarb crisp - much easier to make too!

Sep 14, 2008

This is AWESOME!!...I made this using a 13X9 pan...Next time I will double the bottom crust, use 6 c. rhubarb, 1 1/2 times the topping, and a 6 oz box of the jello...Really Really good.

Jun 04, 2008

Good Bars! I would definately use the pan suggested in the recipe otherwise there is too much crust and not enough filling. Also add 1-2 cups more rhubarb than suggested.

Jun 01, 2009

I had my doubts, this recipe looked just too easy to be real, but I am pleasantly surprised. I made it in the pan size stated in the recipe, but I will try it in a 9X13 next time. Also, my topping never did get golden, and crispy, I think I will add some quick oats to the recipe next time and see if it won't crips up better for me. My rhubarb is very sweet and juicy so maybe its just my rhubarb that was the trouble. Anyway it met with rave reviews from everyone who tried it. I made it for a bakesale and it was a hit.

Nov 25, 2009

I thought this recipe was great...not to tart not too sickeningly sweet. I like it better than pie!

May 18, 2010

Rhubarb filling and crumb topping were excellent, however, I followed the recipie EXACTLY and my bottom crust is extremely tough. I thought it would be a shortbread type crust but it is just tough and flavorless. Will scrape off the rhubarb and topping and just eat that. Maybe next time I will just make a shortbread crust. Rhubarb filling turned out perfectly though! Nice and jelly-like.

May 15, 2009

Really good!! I used frozen in a 9x13 pan with 6oz jello. It was really good can't wait to make it with fresh rhubarb!!!


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  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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