Rhubarb Dream Bars
Total TimePrep: 15 min. Bake: 45 min. + cooling
- 1-1/4 cups all-purpose flour, divided
- 1/3 cup confectioners' sugar
- 1/2 cup cold butter, cubed
- 1-1/4 to 1-1/2 cups sugar
- 2 large eggs
- 2 cups diced fresh or frozen rhubarb
- 1/2 cup chopped walnuts
- 1/2 cup sweetened shredded coconut
- In a large bowl, combine 1 cup flour and the confectioners' sugar. Cut in butter until crumbly. Pat into a lightly greased 13x9-in. baking dish. Bake at 350° for 13-15 minutes or until edges are lightly browned.
- In a large bowl, combine sugar and remaining flour. Add eggs. Stir in the rhubarb, walnuts and coconut; pour over crust. Bake 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars.
Editor's NoteIf using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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May 19, 2017
I agree that the crust is too thin. Mine as holes in it too.
Jun 7, 2011
PS: cool completely before covering and refrigerating: the plastic wrap I used was covered in moisture and so was the tray they were on when I took them out just now to snap a photo...
Jun 7, 2011
Having read both previous reviews, I decided to double the recipe and use a 15x11 pan, larger than the 9x13, but not twice the size. My crust became doughy (not crumbly) before I turned off my machine. I patted that easily into the pan and then used my pizza dough roller* to get it to the edges. I am not sure if the custard was supposed to be so soft, but the bars have held together well and are delicious. Not only did I double it, but I increased the walnuts by about a 1/4 cup, and the coconut by about a 1/4 cup, as well. I decided to chop my rhubarb with the hand chopper*. This means that after chopping, the rhubarb may actually measure less than four cups. I started out with an ample amount, maybe 1/4 cup extra. (I have a few *pampered chef things, but don't know what the names are). I baked the bars for a total of 45 minutes, setting the oven at 325, for the most part (350 for the crust, then down to 325, then up a bit in the end: after 30 minutes at 325, the custard was still liquid across the middle, that is when I bumped it up to 350 for the last 15). The rhubarb seems to add a bit of juice to the custard mixture, so that may have affected the quality of the jell, in the end. I would call this a first rate recipe!
Oct 6, 2010
The recipe is tasty; no trouble there. However crust is too thin; took ingenuity topat it out to cover the entire pan. Some"holes" let filling seep through to make itstick. Should be thicker, and it'd cut mucheasier into squares. Also a bit more fillingwould be nice too.
May 27, 2009
I made these for a birthday party and everyone went crazy over them. I don't even like rhubarb, and I couldn't keep my hands off them, either.