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.

Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
15
Yield:
1 - 9x13 inch pan
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.

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  • Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.

  • Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.

Nutrition Facts

388 calories; protein 4.3g 9% DV; carbohydrates 63.2g 20% DV; fat 13.9g 21% DV; cholesterol 82.1mg 27% DV; sodium 340.3mg 14% DV. Full Nutrition

Reviews (203)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2008
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
(138)

Most helpful critical review

Rating: 3 stars
06/08/2011
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. Read More
(3)
241 Ratings
  • 5 star values: 159
  • 4 star values: 54
  • 3 star values: 18
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
03/23/2008
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
(138)
Rating: 5 stars
07/31/2006
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). Read More
(65)
Rating: 5 stars
07/04/2006
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. Read More
(64)
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Rating: 5 stars
05/20/2008
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. Read More
(41)
Rating: 5 stars
05/30/2006
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. Read More
(32)
Rating: 5 stars
06/28/2007
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! Read More
(28)
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Rating: 5 stars
05/30/2006
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! Read More
(23)
Rating: 5 stars
06/10/2008
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! Read More
(20)
Rating: 5 stars
09/21/2006
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! Read More
(14)
Rating: 3 stars
06/08/2011
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. Read More
(3)