A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream.

Kitchen Witch
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Shortbread Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.

  • Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.

  • Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.

  • Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.

Nutrition Facts

327 calories; 11.6 g total fat; 68 mg cholesterol; 290 mg sodium. 53.8 g carbohydrates; 3.6 g protein; Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/13/2014
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. Read More
(16)

Most helpful critical review

Rating: 2 stars
06/03/2016
Upon taking out of oven it looked beautiful. As it cooled however cracks developed in the custard layer which filled with rivers of brown sugar liquid. It became messy and impossible to serve in bar form. The bar itself was way too sweet. Read More
(2)
43 Ratings
  • 5 star values: 25
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/13/2014
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. Read More
(16)
Rating: 5 stars
05/13/2014
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. Read More
(16)
Rating: 4 stars
05/14/2014
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. Read More
(8)
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Rating: 4 stars
05/08/2016
This seemed a bit boring. Shortbread and rhubarb in custard. Blah - and it seemed too sweet. I'm old enough I'm not going to waste my time to make boring. So I changed it Base - the same except I added 2 tablespoons of candied ginger medium chop. I wanted there to be ginger in the base but not uniform - I wanted there to be real surprises. I also added 1 tsp of vanilla extract The top - I used 1/2 c of low fat sweetened condensed milk and no other sugar. 1 egg 1 tsp of vanilla 1/4 c of flour and 3 c of rhubarb. lastly I added 2/3 c of sliced almonds as I thought the texture was likely to be to uniform. Baked for about the same amount of time at same temp - until the almond slices were just starting to brown. Fantastic Read More
(7)
Rating: 5 stars
05/31/2014
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!:) Read More
(7)
Rating: 4 stars
06/04/2015
A very good rhubarb recipe with a very good crust that really taste like a shortbread. I knew before starting the recipe that I would be cutting back on the amount of sugar. We love the tartness of rhubarb and I knew with 1 1/2 total cups of sugar it would be very sweet. I baked the crust in a 9" pie pan rather than a square pan. I also only used 1/2 c. brown sugar 1/4 c. white sugar and upped the rhubarb to 3 cups. We really liked the recipe as did my dad and the neighbor man. Read More
(6)
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Rating: 5 stars
07/20/2016
Yes I made changes - 3/4 cup brown and 1/4 cup white sugar in the rhubarb mixture; cornstarch instead of flour. Yes I will make it again and again and again. 4 times already! If you make a larger pan only increase the base by 1 1/2 times not double. Read More
(4)
Rating: 5 stars
06/24/2015
So the shortbread needs a touch of vanilla and a little nutmeg. I added 1 tsp vanilla to the rhubarb. Also only used 1/4 cup white sugar and 1/2 cup brown. I still think the sugar should be cut down. Maybe next time 2/3 brown. Would be really tasty with vanilla ice cream. Read More
(3)
Rating: 5 stars
09/16/2014
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. Read More
(3)
Rating: 2 stars
06/03/2016
Upon taking out of oven it looked beautiful. As it cooled however cracks developed in the custard layer which filled with rivers of brown sugar liquid. It became messy and impossible to serve in bar form. The bar itself was way too sweet. Read More
(2)