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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Reviewer:

tonika

Reviewed: Jun. 11, 2011

Absolutely my VERY FAVORITE Rhubarb dessert ever! I have been making this for years and love, love, LOVE IT!!!! I like the tartness of rhubarb so I decrease the sugar by at least 1/2 cup and it's still plenty sweet. I also make real whipped cream to go with this. (Cool whip or whip-in-a-can just don't do this recipe justice, but in a pinch will use it.)

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Reviewer:

WeimieMomma

Reviewed: Jun. 10, 2011

Excellent. The only thing I HAD to change was the eggs because I didn't have 6, I only had 5, but the recipe still turned out fantastic. I would recommend this to anyone who loves rhubarb pie. You won't be disappointed!

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Reviewer:

sweetcakes

Reviewed: Jun. 5, 2011

Use 2 cups of sugar instead of 3. Serve chilled and top with Cool Whip.

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Reviewer:

Tracey

Reviewed: Jun. 5, 2011

After reading all the reviews. I cut the sugar in half and added one cup of rhubarb and baked an extra 20 minutes. I tripled the recipe because I had a ton of rhubarb to use and it was fine. It made 2 1/2 large lasagna dishes. It was gone in less than 2 days. Everyone couldn't stop eating it. Even my dad, who doesn't bring home leftovers, asked for some to take home.

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Reviewer:

Darleen

Cooking Level: Expert

Reviewed: Jun. 4, 2011

These are great. I used about 1/3 cup less sugar in the topping.

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Reviewer:

avflapper

Cooking Level: Intermediate

Reviewed: Jun. 2, 2011

Thank you for posting a new family favourite! The only change I made was to decrease the sugar to 2C and I had a scant 4C of fresh rhubarb to add in. In my oven they came out perfectly in 35 minutes and I did not have the filling stick to the pan as other have. These are heavenly bars and I'm sure everyone will enjoy them as we did.

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Reviewer:

LorrieVan

Reviewed: May 29, 2011

I have been making these for years, we love them.One thing I do different is when they cool I sprinkle power sugar on top.Then cut into bars, yum yum

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Reviewer:

Laurie.O.Oconto Wis

Reviewed: May 29, 2011

I loved the flavor of the crust and filling. I cooked this an additional 15 minutes however this never set up and was still slightly soupy which is why I gave it only 3 stars. After slicing and removing a bar, the liquid would pool in the empty area.

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Reviewer:

VWINKEL

Reviewed: May 27, 2011

This is REALLY good. If you're looking for a great rhubarb recipe, this is it! I used 2 cups of sugar instead of three, and I promise you can't tell at all; it is still very sweet (probably because of the crust). I used a little over five cups of rhubarb, and thought it was perfect. Following others' suggestions, I baked for 45 minutes with wonderful results. I highly recommend this dessert!

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