Reviewed: May 12, 2012

Loved these bars...so easy to make! Made a couple changes..Used 3 cups rubarb, and instead of mixing the coconut and nuts to rubarb/egg mixture. I topped everything off with 6 oz coconut and 2 oz of chopped pecans.

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Reviewer:

Helenann

Home Town: Duluth, Minnesota, USA

Living In: Superior, Wisconsin, USA

Reviewed: Jun. 26, 2011

I pressed the crust into muffin cup tins; I put the filling on top. I served it with a scoop of pineapple coconut icecream (and a strawberry garnish). It was a pretty desert to bring to a neighbor's house for dinner! We all enjoyed it. (PS did not use coconut in the rhubarb bars because I didn't have any),

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Reviewer:

JLB1003

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Reviewed: Jun. 25, 2011

I've made this recipe for a couple of get-togethers and everyone has raved about how delicious it tastes. I've been asked for the recipe every time. I think the ingredients that really help set this dessert off is the combination of walnuts with the coconut -- simply great together with the rhubarb. Thank you for a yummy recipe! I've made no substitutions to the ingredients and it's fabulous!

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Reviewer:

Butterfly1789

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Fairbanks, Alaska, USA

Reviewed: Jun. 6, 2011

Per other reviews, I added just one cup of sugar, which was plenty sweet for us. Also added two additional cups chopped strawberries to cut the tart rhubarb flavor. Delicious with vanilla ice cream!

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Reviewer:

Colleen

Reviewed: Jun. 2, 2011

Wow! Wow! Wow! Next time I will use less sugar but absolutely delicious way to use rhubarb!

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Reviewer:

PrettyRedRobin

Reviewed: May 29, 2011

These take me back to spring at my Aunt Marg's!! So good!!! Now, writing out the recipe for my Mom.

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Reviewer:

Russell

Reviewed: May 25, 2011

These are the most incredible rhubarb bars I have ever tasted. The only thing I added was a sprinkle of raspberry jello powder over the top before baking. WOW! Hands down the best I've ever had, and my family agrees.

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Reviewer:

jessicah

Cooking Level: Intermediate

Reviewed: May 15, 2011

Followed the advice of other reviewers, and I almost doubled the amount of rhubarb, and used only a cup of sugar. I just love the tartness of rhubarb, and by doubling the amount used the tartness still was there, yet the sweetness of the sugar made these bars quite enjoyable.

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Reviewer:

Robin

Cooking Level: Expert

Home Town: South Windsor, Connecticut, USA

Reviewed: May 7, 2011

Fantastic sweet/sour combination. I doubled the rhubarb and it could still use a cup or two more. Great recipe thanks for sharing!

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Reviewer:

L Eckstein

Reviewed: Nov. 1, 2010

I made this twice. The first time I did not quite get the crust quite right, but everyone still loved it. I did better the second time around, since I had a better idea of what to expect and they were a huge hit! I took them to a picnic and they were gone in no time. Even people who said they don't really like rhubarb wanted seconds.

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