Rhubarb Dream Bars
A little different way to use up that abundant supply of rhubarb. It's a nice change of pace from the usual rhubarb pie or cake recipe.
A little different way to use up that abundant supply of rhubarb. It's a nice change of pace from the usual rhubarb pie or cake recipe.
This is an entirely delicious and new way of enjoying Rhubarb! The crust part tasted like a shortbread cookie, and the rhubarb topping was very similar to a Rhubarb Custard Pie filling. Go ahead, cut back the sugar, I used 2 1/2 cups, and that was fine for us. I used all the butter called for in the crust, and I think this was a good call, as shortbread *has* to have that really buttery flavor. I used frozen rhubarb, and that extended the baking time a good deal. Keep baking until that runny texture becomes a soft custard. Don't use a smaller pan as one person suggested, especially when using the frozen rhubarb, that made the baking time so much longer that the corners browned quite a bit. I think that adding a little more rhubarb could be a good thing, I think I will do that next time. Cut to serving size while still warm, so that the crust isn't brittle, and then allow to cool even more before serving. This allows the custard portion to firm up. Give this recipe a try, you won't be dissapointed!Read More
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.Read More
This is an entirely delicious and new way of enjoying Rhubarb! The crust part tasted like a shortbread cookie, and the rhubarb topping was very similar to a Rhubarb Custard Pie filling. Go ahead, cut back the sugar, I used 2 1/2 cups, and that was fine for us. I used all the butter called for in the crust, and I think this was a good call, as shortbread *has* to have that really buttery flavor. I used frozen rhubarb, and that extended the baking time a good deal. Keep baking until that runny texture becomes a soft custard. Don't use a smaller pan as one person suggested, especially when using the frozen rhubarb, that made the baking time so much longer that the corners browned quite a bit. I think that adding a little more rhubarb could be a good thing, I think I will do that next time. Cut to serving size while still warm, so that the crust isn't brittle, and then allow to cool even more before serving. This allows the custard portion to firm up. Give this recipe a try, you won't be dissapointed!
Yum. I didn't think these would ever be done, but learned that they set and become firmer as they cooled (I cooked it 10 minutes longer as others had suggested and the middle was still runny, but took it out anyway so the crust didn't burn. It firmed up to bar-consistency as it cooled).
This was great! As others' suggested, I reduced the sugar to 2 cups (which was still very sweet) and baked it for an additional 10 minutes. One new suggestion is to spray the sides of the pan with oil. This will make for a lot easier clean up! The bottom does not need it because of the crust.
OMG! My husband who rarely gets excited about stuff like new recipes said that this was "a keeper!" I followed some of the suggestions of other cooks...used a generous 2 1/2 cups of sugar (instead of 3 )and probably a little more rhubarb (5 cups?). Also baked for about 10 mins. more the center custard seemed very loose at 35 mins. I would follow another suggestion to PAM the sides of the pan...I cut along the edges when they were hot so that they wouldn't stick too much. These are deliciousssss! Best if eaten the day you make them... they get a little runny as time goes on.
Excellent!! I made a few changes to make it a bit healthier. I used half white flour/half whole wheat in the crust. Also used 3/4 c. margarine rather than 1 c. butter. I used about 2 c. of sugar instead of 3 and it was plenty sweet enough.
I cut the sugar to 1 1/2 cups, added an extra cup of rhubarb and baked an extra 20 minutes. Superb! Been trying to find a recipe that imitated the rhubarb squares at this great little farm stand, I think these fit the bill!
These were sooooooo good. Probably one of my favorite rhubarb desserts. I did have to up my baking time by 10-15 minutes to make sure the rhubarb was set and the crust was completely done. Thanks for the great recipe!
These were excellent! I used 1 1/3 cups sugar, 1 cup Splenda, 1 1/2 cups white flour, and 1/2 cup whole wheat flour. I also used 5 cups rhubarb. Baked crust for 14 minutes and bars for 40 minutes. They set beautifully. I did cut around the edge of the pan immediately upon removing from the oven. Made clean-up and bar removal from the pan much easier. I took these to work and my co-workers raved! They were gone within a very short time. Thanks for a great recipe!
I do not usually rate a recipe, but in this case I am going to. First, it's a very good recipe Second, it's in the King Arthur Flour Cookie Companion cookbook . The crusts are a little different, as they use less flour and less butter and add 1/4 teas. each of salt and lemon oil or 2 Tbl of lemon zest. The filling does actually call for just 2 cups of sugar. You are also supposed to beat the eggs with 1/4 teas of salt until foamy and beat your sugar in until it's thick and light yellow, then blend in the flour and fold in the rhubarb. Then bake it for 40 to 45 minutes. The filling is quite thick, so it isn't at all soupy.
We loved this recipe. I reduced it to 2 cups of white sugar and it was still very sweet. Next time I'll reduce it to 1.25 cups I think. Thanks for the recipe!
This is to die for. Thank you for it. I did find that I had to cook it longer as it was too runny. Could be my oven though. Absolutely a best seller.
One of my best rhubarb things yet! I subbed 1/2c golden flax meal for 1/2c of the flour in the crust b/c I like the slightly nutty flavor (and extra fiber). Halved the sugar in the rhubarb/egg mixture, and was a little generous in my rhubarb measurement. REally a keeper. I'm hoping they'll freeze ok. I can't stop eating them. Update-- it's 2 months later and they froze like a dream.. I cut them before freezing and put them between layers of wax paper in a plastic storage container.
This is so good! I used 2C of sugar instead of 3, based on others feedback. This recipe is easy to make and it taste wonderful. I am already trying to think what else would be good with the crust. Yummy! In 2 days, I have made this 3 times. Our friends and family cannot get enough of this. They all took the recipe home. Thank you for sharing. 2 months later, I cannot tell you how many times I have made this. I am addicted. I only hope this taste as good using frozen rhubarb as it does fresh. I froze 20 bags for this recipe to keep eating it. I love this!
These were a good pinch substitute for a family recipe. I did reduce the sugar in the topping to 2 cups and added about 1/4 cup local honey - still pretty sweet! I used whole wheat flour and Smart Balance instead of all-purpose flour and butter and upped the rhubarb to an even 5 cups. My finishing touch was to sprinkle the top with sugar before baking for a sweet crunch. Mine had to bake an extra 10-15 minutes. Definitely pre-bake the crust so it won't be soggy! I'd recommend these for an easy way to use up rhubarb.
These were great and got asked repeatedly for the recipe! I halved the ingredients though and still made them in a 13x9 pan. They were thin but not too rich this way. Also, I mixed 1/2 c oats + 2 Tbsp melted butter + 2 Tbsp brown sugar and sprinkled this on top before baking. I had to bake them a little longer, but it was worth it! The topping made the overall presentation better, and they were a huge success!
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!
Very goood rhubarb dessert, especially topped with a scoop of vanilla ice cream! A half cup less sugar and a half cup more rhubarb was all I did diffrently; otherwise, followed recipe exactly. The only thing: my husband is not a rhubarb lover, so the next time I make this, I will cut the recipe in half. For now, I'll invite the neighbors over for coffee and dessert. They'll love it!
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.
My mom made these when I was a child. I always double the crust and use some of it to top off the bars. I have also used blueberries, instead of rhubarb. I add in a little extra flour, because of the juiciness of the blueberries.
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.
Thank you Krista4! I'd give these a 10 if I could. I have memories of eating rhubarb bars like this as a child. My mom and grandma misplaced the recipe years ago. These are sooooo good. I only put in 2 cups of sugar like the others recommended, otherwise I didn't change a thing. Yum Yum!
All I can say about this recipe is "WOW!". What a great way to fix rhubarb -- the shortbread crust really enhances the flavors. My husband loves rhubarb, pretty much anything rhubarb, but after he tasted this recipe, he said this is by far his favorite. I fixed it with the ingredients listed, but sprinkled cinnamon on top for a little more color prior to baking. I think next time I may add some tapioca to thicken it just a little, but otherwise, it is oh so delish!! Thank you for an awesome recipe!
These bars were great. Everyone loved them. I did cut back a little on the sugar, though. My dad and husband raved about them all weekend!
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.
Excellent recipe. I make it even better by adding 1-2 teaspoons of a very good vanilla. The flavours of the bars are simple and uncomplicated, so the flavour of the vanilla really stands out.
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!
Buttery crust and yummy rhubarb toping. Exactly what I remember Mom making! I used a jelly roll pan and made one and a half batches of the crust and added an extra cup of rhubarb to the topping. I also only used 2 cups of sugar and baked it about 10 minutes longer. Have made it 3 times (all with fresh rhubarb) with slight variations and all turned out well.
YUMMY is all I can say. I did cut the sugar down to 2 cups and it was still plenty sweet. Everyone at our picnic loved it!
These were good. The rhubarb was tangy and great, even though I dropped the sugar to 2c. There was too much goo, though, so we had to eat most of the "bars" with a fork.
I brought these to a party and heard nothing but raves about them. The white sugar was cut back to 2 cups, as others had recommended, and my baking pan is a little smaller at 8"x11" so I had to bake each layer longer than specified, especially the rhubarb mix layer. This made the bars very high, moist and almost irresistible looking. Easy, Easy to put together and a total winner!
Agreed with other reviewers: 10 min extra for baking non-stick spray sides of pan 2 cups of sugar sufficient This was my first attempt at bars and they were what I would consider a gourmet comfort food result. My boyfriend is a country boy and he said this was better than any rhubarb his mother had ever made (!!!). I did swap out 1/2 cup of brown sugar for the white, and added chopped up crystallized ginger to the mix as I folded in the rhubarb. Made a lovely, complex flavour and the ginger mellowed when cooked. The shortbread bottom layer which I was worried about turned out light and delicious. This is a winner that I will make again for sure :-)
The reviews on this one are well deserved...this makes about the easiest most buttery crust base I have come across - could not be simpler to put that together. The rhubarb topping also is easy to put together and comes out quite well. Modifications: I cut sugar down to two cups (per other reviewers), and substituted splenda entirely for the sugar. Also added 1/2 tsp cinnamon and 1/4 tsp fresh ground nutmeg to the rhubarb mixture - it adds a subtle spice flavor that is lovely, but not overpowering. The last modification I made was with baking time: I needed about 3-5 minutes more than the suggested 35. All in all, a GREAT recipe, and one that will help you go through the tons of rhubarb that comes up in the garden!!
I was going to rate these lower, at first - but they improve with age...and with whipped or ice cream! I used the 2 cup sugar advice (thank you) and baked them 45 minutes. Also, I was a little short on rhubarb (only about 4 cups), but didn't seem to make a difference. I made these yesterday for a coffee I had this morning and everyone loved them. A nice change for rhubarb and will make again!
My family loved it so much, I had to make another batch the very next day! I used frozen rhubarb, so I added 1/2 cup more flour & only 2 cups sugar to the rhubarb mixture. I also baked it for 45 minutes.
This is a great recipe and exactly what I was looking for. I did make a few changes though... I made 1 1/2 times the recipe for the crust. I used a large jelly roll pan which was about 11 x 17.. I didn't change the rest of the recipe except for only using 2 cups of sugar(thanks to all that suggested that!). I loved how they turned out and everyone else that has tried them really liked them as well. thank you!
I was looking for a quick and easy recipe that I could make and use some of my frozen rhubarb. This recipe uses ingredients that you already have on hand...and the result is wonderful! I also used only 2 cups of sugar and it is just great. Thanks for having such a great recipe on your site!
Excellent! Disappeared in a flash! Thanks for sharing!
This is a great change of pace from rhubarb cake or sauce. Everyone in the house loved it - even the girls, and they usually don't like rhubarb. Thanks for the recipe!
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
Everyone loved them! Didn't change anything, but next time will try the 2 c. of sugar, not 3. Played it safe because some of my rhubarb was fairly green and tart.
Wonderful!The short bread crust makes this recipe. I also increased cooking time by 10 minutes and had a gooey cookie. I refrigerated these bars overnight before lifting them out of the pan to take to a picnic.
My husband loves this recipe. He has asked me to make it twice in the last week, and eats it ALL within 24 hours. We sometimes put a scoop of ice cream on top and some whipped cream, but this is great stuff. Thanks.
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!
Way too much sugar in the rhubarb!! I dropped it down to none and just let the icing sugar in the crust speak. Still good but only for the people that like the tartness. Then I tried about 1/2 a cup and a drizzle of maple syrup - excellent. Very quick and simple recipe!!
This was excellent, even though I was not sure how it would turn out. I used raw sugar instead of white, coconut and soft whole wheat pastry flour instead of all purpose for more minerals and fiber. Very good, I could not stop eating more than one! o yes, only 1 and 1/2cups of sugar was enough!
this was a hit at our memorial day picnic and i was asked to make it again
I thought these were great as well! I would add more rhubarb next time and I did cut back the sugar. I will make these again!
Easy recipes for rhubarb. I've made this for two summers now and it goes over well!
Our family LOVED this recipe! It remained crunchy for days in the refrigerator. This is a definite keeper for us!
This was delicious, but I cut the white sugar down to 2 1/4 cups and next time I will probably cut the powdered sugar in the crust down to 1/2 cup. I also had to cook it about 15 min longer and the center was still not completely set. I LOVED the final result. The shortbread crust with rhubarb custard was fantastic.
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!!
had to let sit in the fridge overnight to be able to remove them from the pan once cut. people loved them, too sweet for me, as is common with almost all the recipes from this site
these were wonderful! Our new favorite rhubarb desert. The crust does get a bit soggy after a few days; all the better reason to eat lots
Excellent recipe. I followed the suggestion of adding more rhubarb - a little over 5 cups. I think that was too much. It turned out pretty watery/juicy and I baked it for 40 minutes so I'm wondering if its from increasing the rhubarb quantity. It still tastes delicious even though it's very runny. Thanks for the recipe.
So Good! Cut sugar to 2 1/2 cups. Took longer than 35 min to bake. Was going to bring to church but they were too runny to put on a bar tray. Oh well, guess we have to eat them all ourselves!
Well, looking for something that people who don't really love rhubarb will eat, this is it. Even those of us who do like rhubarb thought it was pretty yummy too. It was very good. Followed the recipe, except I did bake 15 minutes longer. If you add extra rhubarb it will be runny!
Made this for a family supper yesterday and it turned out very well! I used 2 cups of sugar rather than 3 and I think it still would be sweet enough if you only used 1.5cups of white sugar. I also added 1tsp of apple pie spice and used 5 cups of rhubarb. It needed about 5 extra minutes in the oven as well. Excellent dessert. Will make again.
Delicious! I only use 1.5 c of sugar in the egg mixture. If you're on a diet, do not make these! Once I have one, I can't stop myself.
These were terrific! My husband is a big fan of rhubarb custard pie, and he says these are EVEN BETTER...very high praise indeed! I, too, used a bit more rhubarb, and a little less sugar, like others suggested; I also greased the sides of the pan as suggested. Will definitely be making this one again!
Very good new rhubarb recipe for me! I used only 1 3/4 c. sugar in the filling and will probably use 1 1/2 c. next time. I also used 1/2 white and 1/2 wheat flour in crust. It took about 45 min. to bake, also. I will definitely make this again!
I loved these and so did everyone that tried them. They are sweet - I used 2 c. of sugar and next time I think I'm going to try 1 1/2 c. just to see if I like it that way. One other thing - I used frozen rhubarb from my garden. Because it was frozen, it had to bake for A LONG TIME. I would say at least an hour and a half. But, it was well worth the wait - they were fantastic!
Ok this recipe is "To Die For". LOVED IT and so did everyone who tried it. I took the advice of others and cut the sugar to two cups and added more rhubarb (5cups) and they were PERFECT. Certainly would not have wanted them any sweeter. They disapeared and I am already craving more. This is a MUST TRY recipe for rhubarb.
Can you say totally addictive LOL! I did cut back on the sugar a bit but these are delicious and went fast. Great served with ice cream too.
I followed the directions pretty closely, but I did add an extra cup of rhubard and 1/2 cup less sugar plus I added 20 minutes to the cooking time otherwise it would have been very runny.I didn't have butter so I subbed 1/2 cup soft margarine, 1/2 cup shortening. It turned out super good, especially with vanilla ice cream. Will make this again as long as my rhubarb is producing!
These bars are very tasty. Next time I will cook the crust a shorter amount of time at beginning. When I added the filling and baked, the crust got too dark when the filling got done. It isn't the prettiest looking dessert either, so that is why I put whipped topping on it.
This recipe is so easy and tastes great! I've made it several times for family parties, funeral receptions, etc., and everyone LOVES it. In fact, it has become one of the most in-demand desserts at dinners with my husband's family, which is saying something because he comes from a family of great cooks and bakers. Sometimes, if I want to change things up a bit, I add some strawberries and reduce the amount of rhubarb. I've had good luck with 1/2 cup and 1 cup of strawberries (changing the recipe to 3 1/2 cups and 3 cups of rhubarb, repectively).
This recipe looked so yummy sounding, but I was a little disappointed. I did reduce the sugar to 2 cups...still tasted sweet. And I ended up baking it for about 50 minutes instead of 35. I still feel that it could have baked longer. Next time I make this, because I love Rhubarb I'm going to try putting it in the fridge for an hour or more after it cools. The shortbread crust was amazing, but the custard part with the rhubarb didn't seem to go together. Next time, I'll try mincing the rhubarb, not chopping, which I think may allow the rhubarb and custard filling to mix together better effect. I think it will also give it a more visually pleasing end result. Will try again soon!
Mmmmm..., these are yummy with whipped cream. 1 1/2 cups of sugar + 1/4 tsp cinnamon + vanilla versus the original recipe. Also, baking the crust for 20 minutes and the rest another hour... but it was GOOD - WAS, I get them all because I am the only rhubarb eater. Oh, well. All the more for me ;)
I tried this the other day and really liked it. We have one rhubarb plant in our yard and this was a great way to use it up! Thanks for the recipe!
Just ok, much to sweet.
Excellent recipe, try these alterations: to make the bottom part melt the butter (only use 2/3 cup) and use brown sugar. As other reviewers have said use 2 cups instead of 3 for the top part, and I used whole wheat flour on top as well. So overall, a lighter recipe, and a very good alternative to cake or pie.
Excellent use of Rhubarb. I was looking for a way to use my rhubarb besides the usual pie or crisp, and this looked perfect. I reduced the sugar in the filling to 2 cups, and next time, I'll use 1/2 the sugar in the crust. I baked for an extra 15 minutes, and it was done perfectly. The crust is still crisp a few days later. Thank you for a wonderful recipe.
Though I admit to being a novice when it comes to baking, this recipe did not turn out as described. I followed the directions closely, and even allowed 15 minutes extra baking time as other reviewers suggested, but the rhubarb mixture still turned out runny. The crust was a good consistency, but was too sweet for my taste. I would suggest using less sugar throughout, making less of the rhubarb mixture, and increasing baking time at your own discretion.
WONDERFUL. I added a little less sugar--just my preference! My rhubarb-haters reluctantly tasted it and loved it too!
I made several adjustments similar to others to make this more healthy. I used half whole wheat flour and half whole wheat pastry flour. I used only about 1 and 3/4 cups sugar. It was a wonderful recipe. Better than I could have imagined.
I'm not really sure how to rate these... pretty low I guess. The taste was amazing. And I will use this crust recipe for many things. Delicious! But even despite cooking much longer than suggested, the bars were still on the runny side. I temped them and they were at a temperature higher than needed to cook eggs, so they were not going to get stiffer than that. It reminds me a lot of pecan pie filling, but the rhubarb is too wet (I used fresh) so I just could not get it to fully set. I had a tasty but messy dessert that I did not feel comfortable serving to guests (rhubarb juice can look a bit greenish, so this really was not appetizing looking at all.)
Very good! The crust is exceptional! I would recommend spraying your pan, it gets a bit sticky getting them out of the pan. I will make these again & again
Very simple and good! I cant stop eating it
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!!
I use one cup less sugar in the top layer of this recipe. An exceptional recipe, I've been making it for years.
This was very tasty, but I had to bake it twice since it didn't couldn't complete the first time. Flavors were great though!
Oh, so yummy! I love the tart rhubarb with the sweet, buttery crust! I only added about 1.5 cups of white sugar to the custard and probably close to 6 cups of rhubarb. I love rhubarb so being able to taste it over the sweetness was exactly what I wanted! I had to add another 10 minutes to baking time as well, then it set up nicely as it cooled. Delish!
mmmm... we loved it. I had a hard time convincing my husband to try something new instead of his favorite-- plain 'ole rhubarb pie. But I did, and everyone loves it. I have to say though, we prefer ours a little more tart. I only used one and a quarter cups of sugar plus I used about 6 cups rhubarb. Thanks for the recipe. Will make again!
This was a very good recipe. I did bake it longer than it said by 5 minutes it still looked wet but it did set up after it cooled. Delicious!
The taste of this was excellent however mine didn't really turn out in "bars" it was more like rhubarb mush. But nonetheless tasted great! Will probably just need to leave in the oven a little bit longer next time.
I made these delicious bars and my Mom wanted me to get the reacipe for the nursing home where she lives. So good! I did use 2 cups sugar and baked them for 50 minutes and turned out great. A keeper for sure.
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!
Very tasty, but as some previous reviewers have mentioned, it could do with a few less eggs. The bars become goopy and unmanageable with all four eggs.
What an awful runny MESS!!!! I even cooked them 10min longer and still a disaster. I followed the reciped to a T, and I was very disapointed!!!!
The crust for this recipe was really good. Nice and buttery and tasting like shortbread. The filling, on the other hand, was WAY too sweet. I added extra rhubarb and it was still too sweet. That doesn't mean I didn't eat it, but I will go back to looking for other ways to use my excess of rhubarb.
Loved this one!!! I followed the advice, and only used 2 cups of sugar, and I added a little allspice to the rhubarb. Will certainly be making this one again! I also baked it for an extra 10 minutes, came out perfectly.
These were really good, but I did change them a bit based on other reviewers comments. I reduced the amount of sugar to 2 cups and used probably closer to 5 cups rhubarb. Tartness was just right in my opinion. Only problem was in the bake time, and that could have been because of the extra rhubarb. I baked it 50 minutes and it was still a little soggy in the middle. Hubby loved it, (sogginess and all) so I imagine I will try the recipe again, next time following the recipe regarding the amount of rhubarb.
Made these and took to a party. Everyone who tried them loved them. I didn't catch the step where you mix the rhubarb into the second batter, so they were really soupy. I just scooped them into little paper cups and served them with a spoon! Have printed and highlighted that step for future use!!!
The first time I made this I had some of the same issues others have mentioned - a little runny-ness. After the first time I added 3/4 cup chopped pecans and 3/4 - 1 cup of flaked coconut to the topping mixture. That makes a huge difference in texture and taste - there's a little crunch and a little savory from the pecan and the coconut helps the topping set appropriately. I also reduced the sugar by 1/4 cup (I did a half recipe). I bake this in the Pampered Chef Deep Dish Baker even though I make half the recipe. I think that also helps - a bit thinner crust and a bit thinner topping. Everyone I've served these to loves them and I have given my adjusted recipe out to many people. A good recipe for your rhubarb harvest.
Soooo good. I love shortbread and this crust is perfect. I used whole wheat flour and it turned out just fine. I'm sorry I discovered this at the end of the rhubarb season.
I used rhubarb and strawberries mixed (4 and 2 cups). I added a little lime juice to zip it up. It was good, but the rhubarb got a little glue-like in texture. I think it has too much flour in with the fruit. I will try again with tapioca instead, which I know makes better pies.
Way too sweet! I have a virtually insatiable sweet tooth, but this recipe was too sweet, even with 1/2 c less sugar than the recipe called for. I wish I had used maybe half the sugar! I also recommend the additional 10 minutes of baking that other reviewers have recommended.
This is a wonderful.
Use 2 cups of sugar instead of 3. Serve chilled and top with Cool Whip.