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"Can I have the recipe?" is the question I'm always asked whenever I serve this delicious dessert. Rhubarb is generally ready first thing in spring, and these bars are a great way to welcome the season.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 piece) equals 328 calories, 12 g fat (7 g saturated fat), 45 mg cholesterol, 292 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Danish Cherry Rhubarb Dessert in Country Woman March/April 2003, p33
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Reviewed on Sep. 12, 2011 by Lorinda1
This is absolutely divine. Its delicate crust melts in your mouth and the tangy/sweet flavor of the fruit is perfect to the palate.
Reviewed on Jan. 16, 2010 by mnelson414
I have made this many times and simply love it! The bottom crust just lays in the bottom of the pan.
Reviewed on Jul. 07, 2008 by Allspice_Mo
Question, does the bottom crust just lay in the pan or do you press it down or up the sides-like a pie. I am going to make this and wanted to be sure I do it right.
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