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Once I tried these rich gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin
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Nutritional Facts 1 serving (1 each) equals 198 calories, 11 g fat (7 g saturated fat), 52 mg cholesterol, 70 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Rhubarb Custard Bars in Taste of Home April/May 1998, p27
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Reviewed on Aug. 21, 2012 by DawnLockhart
The BEST rhubarb recipe you will EVER taste!
Reviewed on May. 23, 2012 by 62cary
Everyone who has eaten these bars just loves them, even if they are not fans of rhubarb. Very good!!
Reviewed on Nov. 12, 2011 by shell2
These are awesome. I have made these for several years and I always get complimented on them and asked for the recipe.
Reviewed on Sep. 11, 2011 by revluphtiaf
Made this for a potluck and it was a hit! Definitely will make it again! YUM!
Reviewed on Jul. 10, 2011 by mippers7
This recipe is hands down my all time favorite that I got from Taste of Home over the past 12 years! I have substituted fresh blueberries, blackberries, and raspberries...each to die for!!!! EVERYONE, and I mean EVERYONE loves and requests these!
Reviewed on Jun. 09, 2011 by clairdo
Again and again and again.
Reviewed on Jun. 06, 2011 by Sodbusterswife
I make these bars every year when my rhubarb is ready. I am never disappointed.
Reviewed on Jun. 03, 2011 by kowgirl15
I absolutely loved this recipie!
Reviewed on May. 22, 2011 by Cookiemaster13
Definately a keeper, not to sweet - just perfect. The texture was nice. My frosting was way runnier than what is pictured. I will decrease the whipping cream next time.
Reviewed on May. 16, 2011 by pandaspecht
These bars are awesome! A perfect blend of sweet and tart! Made for an event and got rave reviews. Definitely a 'keeper'!!
Reviewed on May. 07, 2011 by 24jesus
These are to die for. I sometimes use Cool whip for the frosting instead of heavy cream in hopes of cutting calories :) I dare not make them too often since I can't stop eating them. HEAVENLY!!!!!!!!!!!!!!!!!!!
Reviewed on Apr. 20, 2011 by misscleocat
These bars are delicious. Next time I make this I won't add the full cup of cream to the topping as I found it softer than what I would like.
Reviewed on Jun. 02, 2010 by JustDenise
I love this recipe, and I make it every spring, as soon as my rhubarb is ready to be picked. I added 2 cups of fresh sliced strawberries and an extra tablespoon of flour to the filling.
Reviewed on May. 31, 2010 by munrosix
I found this recipe awhile back.. NOW it is a MUST to make a few times during the growing season.. MY family loves this! It is nice change from the regular recipes I have found.
Reviewed on May. 31, 2010 by ljanks
These are the best rhubarb bars!
Reviewed on May. 28, 2010 by l2bake
These are wonderful and we enjoy them without the topping. Delicious!
Reviewed on May. 25, 2010 by gmasheri
Oh my gosh, these were so good! Our family loves rhubarb and this recipe just went to the top of my list! Be sure to have the recipe handy when you serve these as everyone will ask for it!
Reviewed on May. 25, 2010 by taldrich
This is such a delicious recipe for rhubarb. Ymmy. One of my favorite spring time recipes!
Reviewed on May. 25, 2010 by sherylmh
These bars were really good. The crust is very tasty. It's also good without the topping. I added 2 Tbs. Strawberry gelatin to the filling, mixing in with the sugar & flour.
Reviewed on May. 18, 2010 by cmnielsen
I took this divine dessert to work this week---the girls LOVED it and wanted the recipe....they didn't even want to share with other departments!! The pan emptied FAST!
Reviewed on May. 17, 2010 by luvya848
I make these every spring, Soooo good.
Reviewed on May. 02, 2010 by 25kevin
Delicious. Creamy and moist dessert. Love the topping.
Reviewed on Mar. 19, 2010 by Gina23
I've also been making these bars since they first came out in the magazine. They are outstanding! Creamy, rich, with a wonderful texture. Loved by young and old, they are even requested for birthdays!
Reviewed on Sep. 27, 2009 by chenderson1954
I first made these bars a few years ago and they became an instant favorite of my family's. These are the BEST bars ever!!!
Reviewed on Jun. 27, 2009 by katherton5
I LOVE these bars and so does everyone who has tried them. One lady ate the whole pan over the course of a couple of days and then about died when she say the fat content in them. My sis-in-law who swears she doesn't like rhubarb loves them as well. I've been making them ever since the recipe came out and will continue to make it.
Reviewed on Jun. 26, 2009 by deniserh
Just love these bars. They have to be my favorite way to use rhubarb.
Reviewed on May. 31, 2009 by sassypups
Great Bars...have been making these since they first appeared around 1999 in The Taste of HomeMag. recipe section. !!!!!!!!
Great Bars...have been making these since they first appeared around 1999 in The Taste of Home
Mag. recipe section. !!!!!!!!
Reviewed on May. 28, 2009 by baking mama
So delicious!!! Will definately make these again.
Reviewed on Jun. 21, 2008 by BasketCase61
Have made these for years but in a jelly roll pan (they get thinner) & its become 1 of our top 2 rhubarb favorites! Everyone ALWAYS asks for the recipe!
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