The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 8, 2009
Soooo good. I love shortbread and this crust is perfect. I used whole wheat flour and it turned out just fine. I'm sorry I discovered this at the end of the rhubarb season.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Sep. 3, 2009
Made these awhile ago, and forgot to rate it, this is a great way to use up rhubarb!
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Cooking Level: Expert

Home Town: Westminster, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 14, 2009
Very nice recipe. I used 3 cups of rhubarb and 2 cups of strawberries. All frozen berries though. Maybe I will thaw the berries next time or just add a little cornstarch. Little on the runny side, but everybody loved them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 29, 2009
great recipe had lots of raves, I did have to improvise though. I only had 3 c. of rhubarb so I also used 2c. of thawed frozen blueberries and 1 1/2 tbsp. of corn starch and it was in the oven 350 for 55 minutes it was yummy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 26, 2009
This recipe is so easy and tastes great! I've made it several times for family parties, funeral receptions, etc., and everyone LOVES it. In fact, it has become one of the most in-demand desserts at dinners with my husband's family, which is saying something because he comes from a family of great cooks and bakers. Sometimes, if I want to change things up a bit, I add some strawberries and reduce the amount of rhubarb. I've had good luck with 1/2 cup and 1 cup of strawberries (changing the recipe to 3 1/2 cups and 3 cups of rhubarb, repectively).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 14, 2009
Thank you so much for this wonderful recipe, KRISTA! I have never tasted anything like these. They are awesome! This is now my go to recipe when I want something tangy and sweet. YUM!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 8, 2009
I halved this recipe so I could also make the Rhubard Stir Cake (5*!). Taking into account other reviewers comments, I cut back the sugar by a third and added extra baking time. This was touchy, considering I was working with a 1/2 recipe. As others noted, I found this recipe very sweet, even after cutting back, and the centre of the squares did not quite set. Even so, very yummy and the best base I've tasted in years! I will try the base for raisen squares in the near future :-) Thanks for the recipe and great reviews!
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Cooking Level: Intermediate

Home Town: Montague, Prince Edward Island, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 7, 2009
Ok this recipe is "To Die For". LOVED IT and so did everyone who tried it. I took the advice of others and cut the sugar to two cups and added more rhubarb (5cups) and they were PERFECT. Certainly would not have wanted them any sweeter. They disapeared and I am already craving more. This is a MUST TRY recipe for rhubarb.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 7, 2009
These were a good pinch substitute for a family recipe. I did reduce the sugar in the topping to 2 cups and added about 1/4 cup local honey - still pretty sweet! I used whole wheat flour and Smart Balance instead of all-purpose flour and butter and upped the rhubarb to an even 5 cups. My finishing touch was to sprinkle the top with sugar before baking for a sweet crunch. Mine had to bake an extra 10-15 minutes. Definitely pre-bake the crust so it won't be soggy! I'd recommend these for an easy way to use up rhubarb.
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Cooking Level: Intermediate

Home Town: Paradise, Montana, USA
Living In: Superior, Montana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Jul. 4, 2009
I was disappointed with this recipe. I like rhubarb, but i couldn't really taste it in these bars. The sweetness was overwhelming even after cutting down the amount of sugar.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 18, 2009
Very good! The crust is exceptional! I would recommend spraying your pan, it gets a bit sticky getting them out of the pan. I will make these again & again
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 16, 2009
had to let sit in the fridge overnight to be able to remove them from the pan once cut. people loved them, too sweet for me, as is common with almost all the recipes from this site
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 15, 2009
This was like eating a Rhubarb Custard Pie, only easier because I didn't have to roll out the pie crust or worry about it dripping on the oven while baking. I used less sugar, about 2 1/3 cups instead of 3 and it was perfect! This is our new favorite!
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Cooking Level: Expert

Living In: Salem, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 15, 2009
Love this recipe. Only change was I only had two cups white sugar so I added 1 cup brown sugar. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 12, 2009
Wonderfully different way to use rhubarb instead of the standard pie or crisp. Rave reviews from my family, even those who don't care much for rhubarb! Agreed with those who lessened the sugar and baked it longer.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 6, 2009
Loved this one!!! I followed the advice, and only used 2 cups of sugar, and I added a little allspice to the rhubarb. Will certainly be making this one again! I also baked it for an extra 10 minutes, came out perfectly.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 4, 2009
This was a good recipe. I followed the directions exactly except I probably put extra rhubarb in. It was a little soft so would have been good to remember other reviews that said bake a little longer. Crust was awesome, will keep that part in mind for other stuff. good reviews at pot luck
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 30, 2009
These were terrific! My husband is a big fan of rhubarb custard pie, and he says these are EVEN BETTER...very high praise indeed! I, too, used a bit more rhubarb, and a little less sugar, like others suggested; I also greased the sides of the pan as suggested. Will definitely be making this one again!
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Cooking Level: Expert

Home Town: Zelienople, Pennsylvania, USA
Living In: Harmony, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 29, 2009
I used a granulated sugar substitute to make it sugar-free and topped the bars with powdered sugar. It's delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 28, 2009
Buttery crust and yummy rhubarb toping. Exactly what I remember Mom making! I used a jelly roll pan and made one and a half batches of the crust and added an extra cup of rhubarb to the topping. I also only used 2 cups of sugar and baked it about 10 minutes longer. Have made it 3 times (all with fresh rhubarb) with slight variations and all turned out well.
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