I did not care for this recipe at all. The crust was too hard, and the custard too sweet. Actually covered up the taste of the rhubarb. I do not recommend.

These were good. The rhubarb was tangy and great, even though I dropped the sugar to 2c. There was too much goo, though, so we had to eat most of the "bars" with a fork.

Excellent use of Rhubarb. I was looking for a way to use my rhubarb besides the usual pie or crisp, and this looked perfect. I reduced the sugar in the filling to 2 cups, and next time, I'll use 1/2 the sugar in the crust. I baked for an extra 15 minutes, and it was done perfectly. The crust is still crisp a few days later. Thank you for a wonderful recipe.

I tried this the other day and really liked it. We have one rhubarb plant in our yard and this was a great way to use it up! Thanks for the recipe!

Excellent recipe. I followed the suggestion of adding more rhubarb - a little over 5 cups. I think that was too much. It turned out pretty watery/juicy and I baked it for 40 minutes so I'm wondering if its from increasing the rhubarb quantity. It still tastes delicious even though it's very runny. Thanks for the recipe.

Though I admit to being a novice when it comes to baking, this recipe did not turn out as described. I followed the directions closely, and even allowed 15 minutes extra baking time as other reviewers suggested, but the rhubarb mixture still turned out runny. The crust was a good consistency, but was too sweet for my taste. I would suggest using less sugar throughout, making less of the rhubarb mixture, and increasing baking time at your own discretion.

Very tasty, but as some previous reviewers have mentioned, it could do with a few less eggs. The bars become goopy and unmanageable with all four eggs.

Mmmmm..., these are yummy with whipped cream. 1 1/2 cups of sugar + 1/4 tsp cinnamon + vanilla versus the original recipe. Also, baking the crust for 20 minutes and the rest another hour... but it was GOOD - WAS, I get them all because I am the only rhubarb eater. Oh, well. All the more for me ;)

I thought that they were too sweet--almost grainy from the sugar. Mine were set along the edges only, otherwise very runny. I think that the tips from other bakers would be helpful.

These were excellent! I used 1 1/3 cups sugar, 1 cup Splenda, 1 1/2 cups white flour, and 1/2 cup whole wheat flour. I also used 5 cups rhubarb. Baked crust for 14 minutes and bars for 40 minutes. They set beautifully. I did cut around the edge of the pan immediately upon removing from the oven. Made clean-up and bar removal from the pan much easier. I took these to work and my co-workers raved! They were gone within a very short time. Thanks for a great recipe!

Made the recipe as written as hubby likes everything exceptionally sweet! I don't eat desserts so I always let him rate them. He rated this a four only because there are others he likes better. But he did eat it all gone!

I also cut the sugar to 1 1/2 c. and it was plenty sweet. I felt the crust need more time to cook first. They were messy, and good, but I'll look for another recipe. Thanks anyway.

Excellent recipe. I make it even better by adding 1-2 teaspoons of a very good vanilla. The flavours of the bars are simple and uncomplicated, so the flavour of the vanilla really stands out.

This was good. I made it just as the directions stated. It was tasty but messy and not the best thing to serve at a party. I didn't think it was too sweet with the three cups of sugar but I do think I should have baked it a bit more.

OMG! My husband who rarely gets excited about stuff like new recipes said that this was "a keeper!" I followed some of the suggestions of other cooks...used a generous 2 1/2 cups of sugar (instead of 3 )and probably a little more rhubarb (5 cups?). Also baked for about 10 mins. more the center custard seemed very loose at 35 mins. I would follow another suggestion to PAM the sides of the pan...I cut along the edges when they were hot so that they wouldn't stick too much. These are deliciousssss! Best if eaten the day you make them... they get a little runny as time goes on.

This is a great recipe and exactly what I was looking for. I did make a few changes though... I made 1 1/2 times the recipe for the crust. I used a large jelly roll pan which was about 11 x 17.. I didn't change the rest of the recipe except for only using 2 cups of sugar(thanks to all that suggested that!). I loved how they turned out and everyone else that has tried them really liked them as well. thank you!