Rhubarb Shortbread Bars Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 16, 2014
I used 3/4 cup of brown sugar, and just over 1/4 cup of white sugar and it was great. Not mega sweet, and still let some of the tart rhubarb come through. Use your hands to mix the crust mixture. The heat from your hands makes the butter creamy and helps make a dough. I also cooked mine about 45 minutes to help the middle set up better.
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Reviewed: Jun. 24, 2014
These were excellent. Very tasty. I doubled the recipe so had to cook it longer.
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Reviewed: May 31, 2014
So good!! Super easy, too! The crust is perfect, the rhubarb slightly tart, yet sweet. The only change I made was to use 3 cups of rhubarb. Bake time was spot on, the rhubarb cooked perfectly! :)
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Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

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Reviewed: May 14, 2014
Even with rhubarb being tart this had a bit too much sugar for us. I loved the crust and the crispy edges but the middle was a little mushy and very sweet. Great idea though and with a bit less sugar I bet would be great.
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Cooking Level: Expert

Living In: Corona, California, USA
Reviewed: May 13, 2014
This recipe is a favorite for my family. They enjoy it more than rhubarb pie. I am giving it a 5 rating but I use much less sugar as my family likes it more tart. I only use 3/4 cup for a recipe doubled and about six cups of rhubarb.
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