Reviewed: May 23, 2013

Made this yesterday and even though I cut back the sugar in the filling to 1 and 1/2 cups, it was still plenty sweet. No need for all that sugar. Also I added about 1 to 1 & 1/2 cups of sliced strawberries to the filling. Could be why it didn't need a lot of sugar too I suppose. I think I may reduce the sugar in the crust a little the next time I make this. I had no problem with the filling being runny and didn't add any extra four. Baked it about 45 minutes and it was fine. All in all love this recipe!

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Reviewer:

figgy

Cooking Level: Intermediate

Reviewed: May 28, 2012

Excellent with just a few changes - cut back on the butter, sugar, and salt. Used 3/4 cup butter - very cold cut into flour and powdered sugar using a food processor. Used 2 cups white sugar - plenty. 1 tsp of salt was plenty. Also - did not have enough rhubarb so used 1/2 blueberries - very nice!!

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Reviewer:

BarbT

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Coon Rapids, Minnesota, USA

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

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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