*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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