This is a wonderful spring time recipe or even a winter one! Best if served fresh.

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
30
Yield:
30 bars
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan.

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  • In a large bowl, stir together 2 cups of flour and baking powder. Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in the egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan. Spread rhubarb over the crust in an even layer, then sprinkle the dry gelatin powder over the rhubarb.

  • Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb.

  • Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.

Nutrition Facts

171 calories; protein 2.2g; carbohydrates 26.3g; fat 6.7g; cholesterol 28.7mg; sodium 73.2mg. Full Nutrition
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Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2008
Adding the Jello was a great idea! I used the pan mentioned but the next time I will use a size smaller so the bottom crust will be a little thicker. I could eat the whole thing by myself - not a good idea. Read More
(66)

Most helpful critical review

Rating: 3 stars
06/11/2010
It was OK. The bottom crust was bland and dry the middle was yummy and the topping tasted too much like pure hard sugar. Next time I'll stick to my old favourite rhubarb crisp - much easier to make too! Read More
(8)
79 Ratings
  • 5 star values: 47
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
05/26/2008
Adding the Jello was a great idea! I used the pan mentioned but the next time I will use a size smaller so the bottom crust will be a little thicker. I could eat the whole thing by myself - not a good idea. Read More
(66)
Rating: 5 stars
09/14/2008
This is AWESOME!!...I made this using a 13X9 pan...Next time I will double the bottom crust, use 6 c. rhubarb, 1 1/2 times the topping, and a 6 oz box of the jello...Really Really good. Read More
(39)
Rating: 4 stars
06/04/2008
Good Bars! I would definately use the pan suggested in the recipe otherwise there is too much crust and not enough filling. Also add 1-2 cups more rhubarb than suggested. Read More
(29)
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Rating: 5 stars
06/01/2009
I had my doubts this recipe looked just too easy to be real but I am pleasantly surprised. I made it in the pan size stated in the recipe but I will try it in a 9X13 next time. Also my topping never did get golden and crispy I think I will add some quick oats to the recipe next time and see if it won't crips up better for me. My rhubarb is very sweet and juicy so maybe its just my rhubarb that was the trouble. Anyway it met with rave reviews from everyone who tried it. I made it for a bakesale and it was a hit. Read More
(15)
Rating: 5 stars
11/25/2009
I thought this recipe was great...not to tart not too sickeningly sweet. I like it better than pie! Read More
(12)
Rating: 5 stars
08/12/2011
I used egg whites and 2 tablespoons of water instead of milk and it turned out delicious! I blended the rhubarb with a tiny bit of water before i poured it onto the crust. For the crust i added 1 cup of sugar because other reviews said it was too bland. I put the crust in a smaller rectangular pan so it was thicker (instead of doubling the crust). I didn't have strawberry jello so i used raspberry and it was very tasty!!! For the topping i put in 2 cups of flour and 1 cup of sugar and it was perfect. Read More
(9)
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Rating: 3 stars
06/11/2010
It was OK. The bottom crust was bland and dry the middle was yummy and the topping tasted too much like pure hard sugar. Next time I'll stick to my old favourite rhubarb crisp - much easier to make too! Read More
(8)
Rating: 5 stars
10/08/2013
This is a great recipe for rhubarb! I made some slight adjustments - I added 1/2 cup sugar to the crust and used one cup white sugar and one cup brown sugar for the topping (instead of two cups white sugar). Turned out great and my kids loved it. A very nice sweet and tart recipe added to the collection! Read More
(7)
Rating: 4 stars
05/25/2008
Very good People that don't even like Rhubarb like these! Even the kids like them! Read More
(6)
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