Back to Rhubarb Custard Bars

Print Options


Card Sizes

Rhubarb Custard Bars Recipe

Rhubarb Custard Bars Recipe

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
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min. YIELD:36 servings


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 cup cold butter
  • 2 cups sugar
  • 7 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 3 large eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb, thawed and drained
  • 6 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped


  • 1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.
  • 2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.
  • 3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. Yield: 3 dozen.

Recipe Note

Test Kitchen Tips

  • Heavy whipping cream gives custard fillings a luscious, decadent texture, but half-and-half cream or whole milk can be substituted with nice results.
  • This is a potluck hero: It makes a mountain of bars. If you're cooking for a smaller crew, however, just halve the recipe and use a 9- or 8-inch-square baking dish.
  • If you prefer your bars on the tart side, bump up the rhubarb to 6 or 6-1/2 cups or reduce the sugar in the filling to 1-1/2 cups.
  • Go full garden party for your friends and family by adding the seeds of one vanilla bean or 1 teaspoon of rosewater to the filling. Both flavors pair beautifully

  • with rhubarb and take these already fab bars to another level.

    Nutritional Facts

    1 each: 198 calories, 11g fat (7g saturated fat), 52mg cholesterol, 70mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.

    Reviews for Rhubarb Custard Bars

    Sort By :

    Average Rating
    cindiak User ID: 221828 271751
    Reviewed Aug. 14, 2017

    "I love anything rhubarb and had a lot to use this year. I had to bake closer to an hour but the end result was very good. Will definitely make this again."

    bubby66 User ID: 7690569 269097
    Reviewed Jul. 7, 2017

    "I love anything with rhubarb but have to include strawberries. I cut down the 5 cups of rhubarb to 4 and added 2 cups of chopped strawberries and used 8 ounces of cream cheese instead of just 6. Everyone that has had them say they are beyond awesome."

    klchrist User ID: 8928244 268736
    Reviewed Jun. 30, 2017

    "My favorite rhubarb recipe! Family and friends love it!"

    brunoite User ID: 7967422 268354
    Reviewed Jun. 24, 2017

    "I would describe this as a dessert you eat with a fork as opposed to a bar. Took a lot longer than 45 minutes to cook. Crust too thick. But still very good!"

    BoJe User ID: 4979494 267952
    Reviewed Jun. 13, 2017

    "Amazing recipe! My husband and I visit this small Amish/Mennonite restaurant and I always get their Rhubarb Custard pie. This reminds me of that pie, but so much easier to make. To cut back on calories, I omitted the frosting and just drizzled a very thin vanilla frosting over the top and I was happy with the result. This will be my go to recipe from now on, replacing the rhubarb custard pie I usually make. Thanks for sharing this."

    Penni User ID: 9171456 267565
    Reviewed Jun. 1, 2017

    "I made these today without changing a thing.....simply decadent!!!!!"

    Toni User ID: 9180506 267446
    Reviewed May. 29, 2017

    "best rhubarb recipe I ever tried"

    momtomatt User ID: 1197551 266230
    Reviewed May. 23, 2017

    "I have been saving this recipe to try for years and was so happy when I saw rhubarb at the farmer's market last week. These were delicious and I will be making them again!"

    FunQuilter User ID: 1505813 265922
    Reviewed May. 13, 2017

    "These are absolutely wonderful! However, I don't call them bars, I served them as a dessert on a plate with a fork. Too tall and soft to eat with your fingers. Although, they are finger licking delicious! Rich? Yes? Yummy? You bet!!"

    Marianne User ID: 9157453 265386
    Reviewed May. 1, 2017

    "I made this recipe yesterday and the only thing I would do different from now on is to cut the crust ingredients in half - I thought the crust was too thick."

    Jeannie User ID: 9147864 264896
    Reviewed Apr. 20, 2017

    "I love the filling of this recipe. Instead of the cream cheese frosting, I make a meringue topping. Delish!"

    Jennifer User ID: 9144591 264727
    Reviewed Apr. 16, 2017

    "This was amazing ... made it for Easter today and LOVED it. I cut down on sugar for both the custard filling and the topping, and it's perfect. Will definitely make this again!!"

    sstetzel User ID: 158954 264303
    Reviewed Apr. 4, 2017

    "MJFUSA you could use half & half or whole milk instead. Anything lower fat and you'll risk the texture of the custard."

    Fran User ID: 9085845 264235
    Reviewed Apr. 2, 2017

    "I made this yesterday for dessert at a pot luck dinner of 14 people. EVERYONE loved it and commented that it was very satisfying and not too sweet."

    MJFUSA User ID: 6937622 264015
    Reviewed Mar. 28, 2017

    "Is there a possible substitute for the CUPS of heavy whipping cream-- too rich for my family- need to tone it down a bit?"

    HoneybunchOnt User ID: 55485 263436
    Reviewed Mar. 13, 2017

    "Whoever came up with this recipe is an absolute genius. They are very rich, otherwise they would all be gone in no time at our house !"

    [email protected] User ID: 3663021 256069
    Reviewed Oct. 28, 2016

    "These are so good! They have moved into the favorite category! I don't change anything."

    lettuceleaf User ID: 6561007 250626
    Reviewed Jul. 19, 2016

    "Absolutely delicious. Rave reviews from everyone!"

    dig1 User ID: 6907234 250341
    Reviewed Jul. 12, 2016

    "cool one"

    love2bake13 User ID: 7663482 250136
    Reviewed Jul. 5, 2016

    "My family loves this recipe. I get asked for the recipe where ever I bring this dessert. I use the whole 8 oz package of cream cheese and cool whip instead of whipped cream."

    btakpowers User ID: 1270070 250032
    Reviewed Jul. 3, 2016

    "These were very good. I agree with some of the other reviews that there is too much crust and I would make more of the filling. I liked them better without the frosting but that is my personal preference not because the frosting wasn't good."

    readerboehm User ID: 6544934 249836
    Reviewed Jun. 27, 2016

    "My family loved these bars! I wish I would have halved the recipe and cooked in a 9x9 or 8x8 pan. These bars are very rich!"

    slr1959 User ID: 5461369 249613
    Reviewed Jun. 19, 2016

    "Has anyone tried making these, up to the frosting step, and freezing them? Just wondering if that would work, then thaw & put the ream cheese mixture on then."

    sgronholz User ID: 1473861 249574
    Reviewed Jun. 19, 2016

    "I had been wanting to make these bars for some time and I'm so glad I finally tried them! They are outstanding! I cut the recipe in half for the two of us and baked them in an 8x8-inch pan. I also added a sprinkling of nutmeg (my grandma always did that with her rhubarb desserts). I can see why this is a Top Ten Rhubarb recipe and dessert recipe! I will definitely be making these delicious bars again!"

    dilligaf4402 User ID: 611742 249512
    Reviewed Jun. 17, 2016

    "I saw this recipe last year but I ran out of rhubarb before I could make it. Tried it for the first time today WOW! It is awesome. Made just as recipe calls for. Wouldn't change a thing! Gave some to friends and they are all asking for the recipe. Will make these again."

    ebohuch User ID: 8820941 249382
    Reviewed Jun. 13, 2016

    "I'm pretty sure these bars changed my life."

    lynnmuns User ID: 2648421 249282
    Reviewed Jun. 10, 2016

    "This is the first review I have submitted, these bars are the best rhubarb dessert I have had. I will continue to make these. I did not change anything in this recipe."

    BestGrammieBear User ID: 3163416 248785
    Reviewed May. 29, 2016

    "I'm so used to boiling rhubarb I didn't read the recipe first. Mine had rhubarb disributed evenly through them and they tasted very good too. I won'boil them next time I make this."

    purpletilly User ID: 8219770 248740
    Reviewed May. 28, 2016

    "These were absolutely delish! I love strawberry rhubarb pie so I cut the rhubarb to 4 cups and added 2 cups of strawberries. I used fresh rhubarb and fresh strawberries. I think frozen would have added too much moisture. There is a lot of sugar but it was worth it. Next time I'll use whipped cream and lose the extra 1/2 cup of sugar. Also, 36 bars from a 13x9 baking dish makes them more like cubes. If you are counting carbs 1 "bar" is more like 70 carbs."

    cariboocook User ID: 8196226 248641
    Reviewed May. 25, 2016

    "These bars are awesome. The rhubarb taste is lovely. I did cut back on the amount of sugar in the filling - but just because I like it a little more tart. I am going to try cutting back about 1/4 on the base ingredients just so it is not quite so thick. Thank you for a great recipe! We will be enjoying these often."

    jeanemed User ID: 1512060 248605
    Reviewed May. 25, 2016

    "These are very rich but very tasty. I'm not a fan of the cream cheese so I leave the cream cheese out and top with the sweetened whip cream with a touch of vanilla (I leave out a little of the sugar from the topping)"

    randerson User ID: 2732796 248511
    Reviewed May. 22, 2016

    "I made these today for my birthday treat. I thought they were great. The whole family gave them 5 stars! They were worth the little extra time it took to make them!"

    tressa65 User ID: 5257230 248445
    Reviewed May. 20, 2016

    "I made this recipe and took it to work. Everyone loved it. This is a keeper"

    Heidi_K1971 User ID: 672658 248263
    Reviewed May. 15, 2016

    "So disappointed. Lots of work, beautiful results----very bland in taste"

    gld2bmom User ID: 7191733 247501
    Reviewed Apr. 26, 2016

    "Delicious! The shortbread crust is easy to make, the filling moist, and the rhubarb adds just the right amount of tanginess. I will definitely make this recipe again, perhaps even using different kinds of fruit instead of rhubarb!"

    cookiemouse User ID: 3900007 247227
    Reviewed Apr. 18, 2016

    "Fabulous dessert for a recent dinner party. I added nutmeg to the shortbread crust, and as others suggested; 6 cups of rhubarb. Yes, it makes a lot and if I were preparing it for a smaller amount of folks, I would halve the recipe."

    Stamper50 User ID: 5335141 247198
    Reviewed Apr. 17, 2016

    "great bars. I also use sliced canned or fresh peaches and sprinkle chopped nuts on top. I don't frost mine."

    Woodie48 User ID: 6871406 246297
    Reviewed Mar. 30, 2016

    "Love these bars, fantastic! Used 6 cups of rhubarb..."

    LindaS_WI User ID: 7202558 246246
    Reviewed Mar. 29, 2016

    "Delicious! Great old fashioned dessert that my grandkids really enjoyed."

    rebertsch User ID: 1409700 234894
    Reviewed Oct. 13, 2015

    "Love it! I made it as shown and everyone loved it, but wanted a little more of the rhubarb. I will use 6 cups rhubarb next time."

    Jeangreen206 User ID: 1150955 230709
    Reviewed Aug. 4, 2015

    "These were wonderful.. I did add more sugar to both the crust and filling but didn't frost the bars."

    Guidopuppy User ID: 193187 229488
    Reviewed Jul. 13, 2015

    "This is a great recipe. Nice and creamy, the rhubarb is very mellow and the topping is not too sweet. This will go into my keeper recipes. I made the recipe exactly as is and didn't make any changes."

    JAPluemer User ID: 1402893 228517
    Reviewed Jun. 25, 2015

    "wonderful recipe. Even those who don't like rhubarb like this dessert."

    123rhubarb User ID: 8399976 228041
    Reviewed Jun. 16, 2015

    "My new FAVORITE rhubarb recipe!!!!!"

    BarabooLinda User ID: 7528866 227141
    Reviewed May. 30, 2015


    timberchick13 User ID: 8177013 226621
    Reviewed May. 20, 2015

    "These bars are dangerous!!"

    Marjade User ID: 6138646 224931
    Reviewed Apr. 16, 2015

    "very good"

    sassyboots User ID: 1358999 224387
    Reviewed Apr. 7, 2015

    "I added a Tablespoon of cinnamon and a Teaspoon of Cloves to the rhubarb. Next time, I'll add even more. Very good."

    crankyankee User ID: 7233510 219704
    Reviewed Feb. 4, 2015

    "very good but for a crowd"

    2dye4 User ID: 7327836 215562
    Reviewed Dec. 21, 2014

    "These bars are one of the best things I've ever tasted. I've switched up the fruit too. Equally delicious"

    fefekeefe User ID: 5871253 23192
    Reviewed Aug. 16, 2014

    "So, so delicious, my 7 year old says it's her favorite dessert EVER! She loves it more than birthday cake even. :-)"

    GrammyJune User ID: 7855915 23599
    Reviewed Aug. 7, 2014

    "The best"

    shinyobjects63 User ID: 6622038 27585
    Reviewed Jul. 25, 2014

    "Best Rhubarb dessert EVER! We are not really rhubarb fans, but in honor of my grandfather's rhubarb plant, which each of his grandchildren keep growing in our yards (been around for a good 80 years now!) I try to make something every year. Well THIS year, I have made this recipe six times already! It is absolutely delicious. The shortbread crust and subtle custard filling are sublime. If you love rhubarb, this will be your favorite recipe, and if you don't, it still might be your favorite dessert recipe!"

    DawnW53406 User ID: 7901630 27791
    Reviewed Jul. 23, 2014

    "Yummy! First batch went so fast, I had to make another, immediately. Both times, I just realized, I failed to bake the crust, and it obviously turned out great anyway. The 2nd time, I wanted more custardy filling, so added 1/4 cup milk., too. We had a house-full of people, so it makes enough. I will be bringing this to pot-lucks, for sure. It certainly was NOT bland. We used freshly picked rhubarb. We all loved the shortbread crust. I feel this was an easy recipe and quick, but then, I had my rhubarb already cut and didn't bake the crust before adding the filling. It tastes more custardy when eaten warm. It sets up a bit when chilled. It would be yummy even without the topping, I am sure. A big hit, here!"

    jewellmrs User ID: 219632 23191
    Reviewed Jul. 15, 2014

    "Fabulous! My family asks for this. Rhubarb is the key ingredient here. I mix the sugar & flour & rhubarb (more like 6 cups chopped VERY FINE) and let it set while I prepare the other parts. When making the cookie bottom I don't press it down real tight. For sure, don't overbake the bottom. It's better to eat it like fall apart cake than to have it overcooked & dry. Ask me how I know. Smile. Also, bake it in glass, not metal. I love Jaslyn's suggestions & I plan to try them but this recipe is great as is. It tastes great warm out of the oven AND cold the next day. Oh, and it makes a lot. It could easily be halved. And one more thing, I have been making these bars since the recipe was first published in the magazines in 1988 I just never added a rating. Taste of Home fan here!"

    jaslyn User ID: 2651948 51844
    Reviewed Jul. 3, 2014

    "This is a very yummy way to use up some rhubarb. I added some cinnamon and nutmeg into the custard part of the bars and cut the sugar just a tad. I also used a whole brick of cream cheese and more like 1.5 cups of heavy cream for the whipped cream part of the topping, and I think next time I will just double the topping part altogether ~ it is SO GOOD! All in all, this recipe is a definite keeper. Next time I will also up the sugar in the crust just a smidge, as that part still needs "something more"."

    ronsujohnson User ID: 3020423 52440
    Reviewed Jun. 19, 2014

    "I first tasted this at a potluck dinner. It is wonderful."

    lorio16 User ID: 6425113 22098
    Reviewed Jun. 19, 2014

    "meh. I agree with another user that this recipe is quite bland. Not very sweet. When you bite into the bars, there is a beautifully creamy, fluffy texture, but not much flavor. The crust is the best part, I think. Tastes like shortbread cookies. The custard section seems to be missing something. This recipes was really a lot of work. I do not plan to make these again."

    tlwoodard User ID: 1581776 22095
    Reviewed Jun. 14, 2014

    "So easy and absolutely delicious!"

    vineddy1 User ID: 1772176 27789
    Reviewed Jun. 12, 2014

    "Loved these! Next time I will try to have the rhubarb chopped ahead of time, otherwise they were a fairly quick to make desert. I did add walnuts, but otherwise followed the recipe. They were a big hit!"

    Nathansgramma User ID: 376985 47175
    Reviewed Jun. 12, 2014

    "Made these with strawberries and rhubarb and they came out great. Can they be made with any other fruits?? Rhubarb is not available long enough and I don't have a freezer."

    BTinker User ID: 2200852 27783
    Reviewed Jun. 12, 2014

    "I haven't made this yet but I love rhubarb so will be making it soon and I'm pretty sure it will rate 5 stars."

    schoener User ID: 7693860 46162
    Reviewed Jun. 10, 2014

    "These are GREAT. Everyone LOVED them!"

    cherylmckenzie User ID: 3135746 59013
    Reviewed Jun. 8, 2014

    "I made this for a family reunion and it went over very well. Recipe is definitely a keeper."

    r684 User ID: 7542932 27574
    Reviewed Jun. 7, 2014

    "The bars are alright but nothing special. I used just one cup of sugar in the filling and it turned out fine. I think the crust is too thick. The topping doesn't add much to the recipe and I think it is unnecessary."

    scomar02 User ID: 2260324 22080
    Reviewed Jun. 5, 2014

    "Made these tonight, very good!!! When I was at the store getting stuff for this, I did not read it carefully when it came to the cream cheese. I grabbed two 8oz pkgs., but I did notice it before I made the frosting. Just used one 8oz pkg, turned out great. I was too eager to frost and eat the bars, so the frosting got a little warm and melty but after putting it in the fridge, everything turned out great!!! easy recipe and very delicious!!! Also, the crust was good, did not think it was too thick."

    recipehound54 User ID: 4246730 52439
    Reviewed Jun. 4, 2014

    "Very good! I followed the recipe as written. The crust could have baked about 3-4 minutes longer but that may have been my oven. I took this to a potluck without having made the recipe before; that's always a gamble! I received numerous compliments and a few requests for the recipe. Tell-tale vote was in the fact that I took home an empty pan! The bars were sweet but the tartness of the rhubarb balances it out and dessert was light tasting. I also appreciated that real whipped cream and not artificial topping was used. It gave the bars a richer taste than the artificial plastic tasting topping would."

    marge290 User ID: 7830857 47130
    Reviewed Jun. 1, 2014


    regentone User ID: 1535019 23572
    Reviewed May. 31, 2014

    "Wonderful and lots of rhubarb."

    Leslie0403 User ID: 1393610 46160
    Reviewed May. 29, 2014

    "I have always Loved the Rhubarb Torte my Mom always makes, but not a fan of Meringue; in which I took off. This recipe tastes just like her torte, except for a light fluffy cream cheese frosting. My New Favorite!!"

    cookingranny5 User ID: 1857695 52437
    Reviewed May. 28, 2014

    "This is the best rhubarb recipe I have ever made!! Love It!!!"

    gardensheri_WI_zone4 User ID: 193143 50584
    Reviewed May. 27, 2014

    "Made this for a graduation party, and everyone loved it! Instead of 5 cups of rhubarb, I used 3 cups of rhubarb and 2 cups of chopped strawberries. I only used about 1/4 cup of sugar to the topping, and both pkgs of cream cheese; the not so sweet topping offset the sweet center. Plan to use this with straight strawberries, then blackcaps, and follow it up in late summer with peaches--I think they will all be awesome!!! New keeper recipe!!!!"

    swissgyrl User ID: 930409 27780
    Reviewed May. 26, 2014

    "I made these for a Memorial Day get together, everyone loved these bars, but I used 8 ounces of cream cheese ."

    Jokes1 User ID: 7820670 17045
    Reviewed May. 25, 2014

    "A new favorite, expect for the topping I used 4 ounces of cream cheese, 1/2 powder sugar, 1 tsp vanilla beaten together and then 1 8 ounce cool whip folded in. YUMMO!!!"

    dwisco User ID: 4416349 50574
    Reviewed May. 13, 2014

    "haven't made these due to the huge amount of cream in both filling and frosting. has anyone made them with half and half in the filling?"

    dham74 User ID: 7770781 27777
    Reviewed May. 12, 2014

    "This was great. At our Mother's Day BBQ it got rave reviews from everyone"

    cookiegramm User ID: 7439617 48174
    Reviewed May. 9, 2014

    "My first rhubarb dessert for this season, the crust and the filling were wonderful! The topping was good but there was way too much of it. I only put half of it on and it was still over powering. One package of cream cheese would have been plenty. Family suggested we just use cool whip next time so we could taste the rhubarb. I will make again. Thanks for the recipe."

    MelindaKBamsey User ID: 5729339 81299
    Reviewed May. 8, 2014

    "These were great!"

    debcop User ID: 4300032 48171
    Reviewed May. 4, 2014

    "I wasn't paying attention and did not have any heavy cream. And thought the cream was suppose to be in the bars. I used vanilla greek yogurt in the filling and about 8 ounces of Cool Whip in the frosting. These bars turned out excellent."

    PromoDesigns User ID: 6175808 22077
    Reviewed May. 2, 2014

    "Sounds like a wonderful recipe.... BUT can I substitute FRESH strawberries? I don't have Rhubarb on hand and the store is 40 miles away."

    glendaruth User ID: 4739786 47129
    Reviewed May. 1, 2014

    "Absolutely amazing, I begged for the recipe last year after having one at the horse show food stand!"

    betty13crocker User ID: 4524935 27774
    Reviewed May. 1, 2014

    "oh this is very similar to my favorite pie recipe for rhubarb - Rhubarb Custard pie -= only that recipe has some nutmeg in it... I think I'm going to give this a try since it only gets rave reviews too!!!!"

    WIBaker User ID: 3842363 81287
    Reviewed Jul. 28, 2013

    "I made this recipe after reading all the great reviews. I was very disappointed in these bars All the butter and whipping cream overpowered the rhubarb. There is way too much crust for this recipe, half the amount would be much better. Also, since these bars have to be stored in the fridge, the chilled crust ended up being hard. Would not make these again. I'll save my rhubarb for recipes where the rhubarb can really shine."

    emit1961 User ID: 4614913 47125
    Reviewed Jun. 20, 2013

    "I have been making this EVERY year when the rhubarb is ready...This is the ONLY rhubarb recipe I make! It never disappoints, even the finickiest rhubarb eaters LOVE it...I should say that I still have the original recipe from the 1998 TOH magazine! That's a long time to make over and over...try it, you won't be dissapointed."

    citygirlsf User ID: 7245125 52411
    Reviewed Jun. 17, 2013

    "OUTSTANDING. I used frozen rhubarb that I had thoroughly squeezed out. It came out so great that I don't think I'd want to take a chance using "raw" rhubarb...would it set as well? Would it release too much liquid?

    I'm already thinking of other things to sub in...can you imagine this with plump, rum-soaked raisins? Oh, my goodness.
    I wouldn't change anything else about this recipe. It's simply perfect. And it comes together very easily."

    Scones2 User ID: 7295231 48168
    Reviewed Jun. 13, 2013


    rieski User ID: 3608784 22076
    Reviewed May. 24, 2013

    "I've made this recipe a few times and got RAVE reviews! I get requests for this ALL the time!!!"

    lindaconnie User ID: 1727691 48167
    Reviewed May. 22, 2013

    "I mixed rhubarb and fresh blueberries together and added alittle cinnamon to the custard. YUM is all I can say. I have made them with just rhubarb for 12 years."

    DawnLockhart User ID: 3466471 17044
    Reviewed Aug. 21, 2012

    "The BEST rhubarb recipe you will EVER taste!"

    62cary User ID: 6457878 50572
    Reviewed May. 23, 2012

    "Everyone who has eaten these bars just loves them, even if they are not fans of rhubarb. Very good!!"

    shell2 User ID: 190004 22075
    Reviewed Nov. 12, 2011

    "These are awesome. I have made these for several years and I always get complimented on them and asked for the recipe."

    revluphtiaf User ID: 1023676 52405
    Reviewed Sep. 11, 2011

    "Made this for a potluck and it was a hit! Definitely will make it again! YUM!"

    mippers7 User ID: 6094439 81286
    Reviewed Jul. 10, 2011

    "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!"

    clairdo User ID: 1929915 48166
    Reviewed Jun. 9, 2011

    "Again and again and again."

    Sodbusterswife User ID: 1051608 48056
    Reviewed Jun. 6, 2011

    "I make these bars every year when my rhubarb is ready. I am never disappointed."

    Sodbusterswife User ID: 1051608 17043
    Reviewed Jun. 6, 2011

    "I make these bars every year when my rhubarb is ready. I am never disappointed."

    kowgirl15 User ID: 3687548 50571
    Reviewed Jun. 3, 2011

    "I absolutely loved this recipie!"

    Cookiemaster13 User ID: 5422007 21995
    Reviewed May. 22, 2011

    "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."

    24jesus User ID: 1043458 52288
    Reviewed May. 7, 2011

    "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!!!!!!!!!!!!!!!!!!!"

    misscleocat User ID: 257578 58924
    Reviewed Apr. 20, 2011

    "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."

    JustDenise User ID: 4964878 50569
    Reviewed Jun. 2, 2010

    "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."

    munrosix User ID: 5186879 47122
    Reviewed May. 31, 2010

    "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."

    ljanks User ID: 4334376 58914
    Reviewed May. 31, 2010

    "These are the best rhubarb bars!"

    l2bake User ID: 2030987 81244
    Reviewed May. 28, 2010

    "These are wonderful and we enjoy them without the topping. Delicious!"

    gmasheri User ID: 2050235 23571
    Reviewed May. 25, 2010

    "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!"

    taldrich User ID: 4541701 23178
    Reviewed May. 25, 2010

    "This is such a delicious recipe for rhubarb. Ymmy. One of my favorite spring time recipes!"

    sherylmh User ID: 5178577 46159
    Reviewed May. 25, 2010

    "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."

    cmnielsen User ID: 2904505 51840
    Reviewed May. 18, 2010

    "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!"

    luvya848 User ID: 3894072 21994
    Reviewed May. 17, 2010

    "I make these every spring, Soooo good."

    25kevin User ID: 2113564 52223
    Reviewed May. 2, 2010

    "Delicious. Creamy and moist dessert. Love the topping."

    Gina23 User ID: 47869 81242
    Reviewed Mar. 19, 2010

    "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!"

    chenderson1954 User ID: 1759899 27680
    Reviewed Sep. 27, 2009

    "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!!!"

    katherton5 User ID: 4247304 52222
    Reviewed Jun. 27, 2009

    "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."

    deniserh User ID: 4246223 58907
    Reviewed Jun. 26, 2009

    "Just love these bars. They have to be my favorite way to use rhubarb."

    sassypups User ID: 4188217 47121
    Reviewed May. 31, 2009

    "Great Bars...have been making these since they first appeared around 1999 in The Taste of Home

    Mag. recipe section. !!!!!!!!"

    baking mama User ID: 3356506 23167
    Reviewed May. 28, 2009

    "So delicious!!! Will definately make these again."

    BasketCase61 User ID: 880538 52221
    Reviewed Jun. 21, 2008

    "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!"

    Loading Image