Reviewed: May 20, 2012

LOVE this recipe! After making these a few times, I've found that they need to cook about 20 minutes longer to firm up. I've also increased the flour in the filling to about 3/4 cup to help the filling firm up. Without the extra flour, the taste is still spectacular, just a little runny.

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Reviewer:

missmissy

Reviewed: May 19, 2012

over all not a bad rhubarb bar... great way to use up some rhubarb... very very sweet though... i would recommend cutting back on the sugar.... perhaps down to 2 cups... also make sure they cool before cutting possibly even refrigerate after they reach room temperature.. mine were seemed pretty runny and i even baked for an extra 20 minutes until the top started to brown... over all not bad.. reminded me a lot of lemon bars...

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Reviewer:

ChefScharny

Reviewed: May 13, 2012

Great recipie , loved the flavor . Although I ended up cooking it MUCH longer than 35 minuets . I ended up cooking it for almost an hour and a half . Guess it depends on how much water is in the rhubarb itself . but after it was done (and I did not burn,even after cooking that long) It was so nice and sweet . You will want to make small pieces !

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Reviewer:

Nancy

Cooking Level: Expert

Living In: Durand, Wisconsin, USA

Reviewed: Apr. 18, 2012

I made this for my son's 2nd grade class so they could try rhubarb. This was a perfect recipe as it only used rhubarb (not combined with other fruits) and it was still identifiable as such when finished cooking. I followed the recipe exactly except I made it in an 11x14 cookie pan (I got 48 small bars). It was a HUGE hit with the kids and several asked me to send their moms the recipe. I will definitely add it to my regular spring rhubarb recipe collection!

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Reviewer:

Sue

Reviewed: Aug. 9, 2011

The flavor was fine, but the crust stuck to the pan as if it were glued.

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Reviewer:

Miss Leslie

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Cooking Level: Intermediate

Living In: The Dalles, Oregon, USA

Reviewed: Jul. 17, 2011

Altered the sugar a bit as was a suggestion. The bars were great. They were a hit at the barbeque. Thanks for a great recipe! It's a keeper!!

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Reviewer:

TaraV1976

Cooking Level: Intermediate

Home Town: Greybull, Wyoming, USA

Living In: Casper, Wyoming, USA

Reviewed: Jul. 16, 2011

They needed a LOT longer to bake... great concept. I added 1/2 tsp almond extract and 1 package of sliced almonds. My family was in LOVE with the recipie!

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Reviewer:

Charisma

Reviewed: Jul. 12, 2011

This was very tasty, but I had to bake it twice since it didn't couldn't complete the first time. Flavors were great though!

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Reviewer:

PINKFIREBALL21

Cooking Level: Intermediate

Reviewed: Jul. 10, 2011

These are way to sweet, you could cut the sugar in the rhubarb filling in half and i think it would be better.

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Reviewer:

tami1982

Reviewed: Jun. 15, 2011

The rhubarb topping creates a custard-like filling, which tastes of egg. Rhubarb and egg flavors just don't compliment each other. The shortbread base is very good, though. I could see this made with pecans instead of rhubarb, perhaps. Just not a good combination of flavors.

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