Reviewed: May 17, 2012

This is so good. Even my friend who doesn't care for rhubarb wants more!

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Reviewed: Aug. 12, 2011

I tried this recipe after my friend, Diana, suggested it to me. It is awesome. I did make a few alterations, though. I doubled the crust for a 13x9 in pan and added about 1/4 cup sugar instead of the 2 tsp- wasn't nearly sweet enough. I also used powdered sugar for the cream cheese layer and sour cream layer. Used 1/2 sour cream and 1/2 vanilla yogurt, only bc I ran out of sour cream. Added vanilla to the cream cheese per Diana's instruction- gave it more depth. Also, because I doubled the crust, I baked it a little longer too. really good recipe- I suggest you try it today!

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VLB1218

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

Reviewed: Jun. 23, 2010

I thought this dish was amazing! I brought it out to my gardening group tonight consisting of about 25 people(as we had just harvested the rhubarb the weeek before) and EVERYONE loved it!!!! I doubled the crust as others had suggested but kept everything else the same. I've never been a fan of rhubarb in the past but I would definatly use this recipe again!

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macklex

Reviewed: Jun. 14, 2010

This recipe was wonderful!! Not too sweet, not too sour. Fresh for summer time. I did however use splenda instead of regular sugar and added about 1/3 cup more in with the rhubarb. My whole family loved it!!

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Cait

Cooking Level: Intermediate

Reviewed: Jun. 9, 2010

Delicious! Tasted them warm and could not stop the tasting. Yum!

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akoski

Reviewed: May 27, 2010

awesome!!!!! Loved them-perfect just the way they are - but in one of the next batches will add some candied ginger!!! Yummmy!

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dragonfly

Cooking Level: Expert

Home Town: Brockville, Ontario, Canada

Living In: Charleston Lake, Ontario, Canada

Reviewed: May 20, 2010

These bars were delicious! My family ate them right out of the oven. I'd suggest waiting for them to cool though- less burnt tongues and you can top with whipped cream. :)

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mightyruby

Reviewed: May 16, 2010

The submitter describes this as “a nice rhubarb dessert with a buttery crust, a rhubarb layer, a baked cream cheese layer, and a sour cream layer.” Even though I appear to be the lone voice of dissent, I have to be honest and disagree. This was mushy, unattractive, and probably one of the most unappealing desserts I've ever made (which might explain why no photos have been submitted for this dessert). The crust is fairly tasteless, the cream cheese "layer" basically curdles into the rhubarb, and the sour cream "layer" is too thin to warrant being called a layer at all. Down the garbage disposal it went.

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naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 16, 2010

awonderful easy rhubarb desert,great as written,and even better using strawberries and pineapple with the rhubarb ! I've made this several times since I firstread it and everyone has loved it!

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Shrigs

Reviewed: May 15, 2010

These were really good except they were a little soft and gooey and hard to slide out onto the serving plates (which is not how I perceive a "bar" to be). The fault might be with me because I think I pressed the dough a little too hard into the pan which caused it to stick to the bottom. In the end, I ended up just spooning it out of the pan. I found I was a bit short of rhubarb so I added some chopped strawberries and everyone enjoyed it. I would have given this recipe 5 stars if I hadn't experienced the "handling" problems.

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