Excellent with ice cream or whipped topping.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan.

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  • Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.

  • In a separate bowl, cream together brown sugar, shortening and egg.

  • Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb.

  • Pour mixture into pan and sprinkle with reserved topping.

  • Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool.

Nutrition Facts

227.5 calories; 2.5 g protein; 32.1 g carbohydrates; 15.9 mg cholesterol; 140.1 mg sodium. Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/24/2007
This was amazing! I followed the advice of others by adding more rhubarb. I used just over 2 1/2 cups, and I'm glad I did. With adding this extra rhubarb, it does need to cook for at least 40-45 minutes. I know some people cautioned to check it earlier than the directions. I was amazed at how tender the rhubarb was considering that it was raw when it went in the oven. I did make a few alterations. I used light sour cream, I cut back the brown sugar by 1/4 of a cup, and for the topping, I used half the sugar, and used Sweet'n Low for the other half. Five stars! Read More
(33)

Most helpful critical review

Rating: 3 stars
06/25/2006
I have been looking for a recipe for these bars every since I lost my previous one from a newspaper article. The one thing that I changed was I used Macadamia nuts instead of walnuts. They seem to compliment the rhubarbs tartness. Read More
(2)
83 Ratings
  • 5 star values: 51
  • 4 star values: 24
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/24/2007
This was amazing! I followed the advice of others by adding more rhubarb. I used just over 2 1/2 cups, and I'm glad I did. With adding this extra rhubarb, it does need to cook for at least 40-45 minutes. I know some people cautioned to check it earlier than the directions. I was amazed at how tender the rhubarb was considering that it was raw when it went in the oven. I did make a few alterations. I used light sour cream, I cut back the brown sugar by 1/4 of a cup, and for the topping, I used half the sugar, and used Sweet'n Low for the other half. Five stars! Read More
(33)
Rating: 5 stars
05/24/2007
This was amazing! I followed the advice of others by adding more rhubarb. I used just over 2 1/2 cups, and I'm glad I did. With adding this extra rhubarb, it does need to cook for at least 40-45 minutes. I know some people cautioned to check it earlier than the directions. I was amazed at how tender the rhubarb was considering that it was raw when it went in the oven. I did make a few alterations. I used light sour cream, I cut back the brown sugar by 1/4 of a cup, and for the topping, I used half the sugar, and used Sweet'n Low for the other half. Five stars! Read More
(33)
Rating: 4 stars
05/30/2003
These bars are very tasty. Be warned: when you are reading the printed recipe it can be confusing; the list of ingredients read from left to right (that's how you read it to coincide with the steps). The only change I made was I whirled frozen rhubarb in my food processor because I just don't like stringy foods and they turned out wonderful. They were cake-like and golden brown. Absolutely perfect with a cup of coffee or tea on this very damp chilly rainy day. Also your house will smell marvelous while these bake! Enjoy. Read More
(24)
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Rating: 4 stars
05/13/2008
These were very good but I would like to have had a little more rhubarb in the bars. Several of my bites had no rhubarb in them in the squares I ate. Read More
(13)
Rating: 5 stars
09/03/2005
I made this with half whole-wheat flour and non-fat sour cream. It turned out great! Better the second day -- the rhubarb moisture disperses into the cake as does the flavor. More rhubarb up to 2 1/2 cups is an improvement. I found that it baked 5-10 minutes faster; that might be the explanation for the baker who found it dry. A definite keeper for rhubarb season! I'm going to try freezing it and I'm going to try it with double the topping as suggested above. Read More
(11)
Rating: 5 stars
06/09/2003
I made these bars for a large public gathering and they were a hit. I did use plain yogurt instead of sour cream. I would also try these bars with other fresh fruit in season. Yummy! Read More
(10)
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Rating: 5 stars
05/30/2003
I made this recipe and served it a the cake for strawberry shortcake. It was delicious. Everyone loved it. Read More
(9)
Rating: 4 stars
08/15/2005
I thought that these would be like lemon bars or raspberry bars but they are actually much more like a coffee cake. These were so moist and had the perfect amount of topping (although when I was making it I thought that it seemed like a lot). I personally think that next time I will double the rhubarb. You could hardly taste it in the original recipe. Thanks for submitting this recipe! Read More
(8)
Rating: 4 stars
07/02/2008
Good and easy. Maybe it's a minor point but it is a lot easier when the ingredients are listed in order. The sugar melted butter (which doesn't say to melt it in the list of ingredients) nuts and cinnamon should be listed first - or at least be together in the list. It just makes it easier than to search the list when they're out of order. Read More
(8)
Rating: 5 stars
06/09/2003
I took this to work and everyone loved it. Read More
(5)
Rating: 3 stars
06/25/2006
I have been looking for a recipe for these bars every since I lost my previous one from a newspaper article. The one thing that I changed was I used Macadamia nuts instead of walnuts. They seem to compliment the rhubarbs tartness. Read More
(2)