Rhubarb Bars

143 Comments 4.6

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Rhubarb Bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert. Browse all the best rhubarb recipes!

Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert. Visit my blog for all the best rhubarb recipes on the internet. #rhubarb

Finally, the brown grayness of winter has given way to a brilliant spring, and I have been enjoying every second of it. The hundreds of fresh produce stands in the county are opening and selling beautiful produce.

Asparagus and rhubarb are some of my favorites. And it seems that spring is the only time you can find rhubarb. Unless you freeze some for next year, which I’m going to show you how to do.

How To Freeze Rhubarb

My mom always froze rhubarb and it was handy to have on hand to make these bars or a pie in the winter.

All you need to do is wash the rhubarb, dice it up, and freeze it in 4 cups bags. Easy Peasy. 4 cups is a perfect portion to thaw out and make these bars or a pie.

Deliciously tangy, sweet rhubarb bars with a sweet shortbread crust.

Rhubarb Bars

These rhubarb bars feature all the goodness of spring. The simplicity of the recipe allows the rhubarb to shine in all its tangy glory.

To highlight the freshness of the rhubarb, the crust is a simple shortbread, made from a crumb mixture of flour, sugar and butter.

The buttery sweetness of the crust perfectly complements the zing of the rhubarb. With less than an hour from start to finish, what excuse do you have for not making them?

Deliciously tangy, sweet rhubarb bars with a sweet shortbread crust

How to make the best rhubarb bars

Many of you have made the recipe with success. Below are several tips to help those of you who have run into problems. Let me know in the comments if you have questions.

I’ve gotten comments on a white crust forming on top of the bars, I believe this is from beating the egg mixture too long.

Also, several people have commented that they would like it if the bars weren’t quite so sweet. This is a matter of personal preference, feel free to cut the sugar down to one cup if you prefer more tart rhubarb desserts.

Another issue appears to be people not baking them long enough. Continue to bake them until they are no longer jiggly, even if that is longer than the time stated in the recipe.

Be sure to cool the bars completely, preferably in the fridge, before cutting them.

Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert. Visit my blog for all the best rhubarb recipes on the internet. #rhubarb

Check out a few more of our favorite rhubarb desserts: Strawberry Rhubarb Crisp, Rhubarb Streusel Muffins, Old Fashioned Rhubarb Pie,  Rhubarb Coffee Cake,  Rhubarb Crunch, and Rhubarb Sauce with Strawberry Jello.

Rhubarb Bars Recipe

  1. Preheat oven to 350 F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs.
  2. Pat the crumbs into a well-greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.
  3. While the crust is in the oven, mix together eggs, sugar, flour, and salt.
  4. Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Reduce oven temperature to 325 F and bake for 30-35 min or until the filling is set and no longer jiggly
  5. Cool for 30 mins on the counter and refrigerate until chilled before cutting into bars.
Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert. Visit my blog for all the best rhubarb recipes on the internet. #rhubarb

Rhubarb Bars

4.6 from 45 votes
Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert.
Prep Time: 15 mins
Cook Time: 45 mins
Additional Time: 2 hrs
Total Time: 3 hrs
Course: Dessert
Cuisine: American
Servings: 24 bars

Ingredients 

For the crust

  • 1 1/2 cups flour
  • 3/4 cup cold butter cubed
  • 1/4 cup powdered sugar

For the filling

  • 3 large eggs, lightly beaten
  • 2 cups white sugar
  • 1/2 cup flour
  • 1/2 tsp salt
  • 4 cups rhubarb, diced

Instructions

  • Preheat oven to 350 F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs.
  • Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.
  • While the crust is in the oven, mix together eggs, sugar, flour and salt. Gently stir in the diced rhubarb.
  • Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Reduce oven temperature to 325 F and bake for 30-35 min or until the filling is set and no longer jiggly
  • Cool for 30 mins on the counter and the refrigerate until chilled before cutting into bars.

Notes

The sugar in this recipe may be reduced if you prefer a more tart dessert.

Nutrition

Serving: 1bar · Calories: 179kcal · Carbohydrates: 27g · Protein: 2g · Fat: 8g · Saturated Fat: 5g · Polyunsaturated Fat: 2g · Cholesterol: 41mg · Sodium: 113mg · Fiber: 1g · Sugar: 20g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

Pin this nowto remember it later
Pin this recipe0

{recipe originally published May 2014 – recipe notes and photos updated 5/4/21}

Here are a few more rhubarb recipes from other bloggers:

Try this beautiful rhubarb tart from Baking a Moment. Or for a different take on rhubarb bars, these rhubarb curd bars from Broma Bakery sound delicious.

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is a quick and easy springtime dessert that is perfect for last minute guests. Fresh rhubarb and sweet strawberries topped with a crunchy oatmeal crumble make a dessert no one will forget. Top with whipped cream or vanilla ice cream.

Rhubarb Coffee Cake

Double Crumb Rhubarb Coffee Cake (1)

Rhubarb Streusel Muffins

Rhubarb Streusel Muffins. Are puffy tender, just like your bakery favorites. An easy and quick rhubarb muffin recipe. Visit my blog for all the best rhubarb recipes.

Old Fashioned Rhubarb Pie

Old Fashioned Rhubarb Pie has a classic custard base filled with tangy sweet rhubarb. A classic rhubarb recipe handed down from my great grandma. Check out my blog for other great rhubarb recipes.
Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert. Visit my blog for all the best rhubarb recipes on the internet. #rhubarb
Rhubarb bars with a shortbread crust and tangy rhubarb custard filling are a fun, easy spring dessert. Visit my blog for all the best rhubarb recipes on the internet. #rhubarb

Filed under: , , ,

Tagged with:

Related Posts

Reader Interactions

143 Comments Leave a comment or review

    Rate & Comment

    Recipe Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Jill says

    Stopping over from Whimsy Wednesday. I am a huge fan of rhubarb anything. I’ve made pies and crisps, but not bars yet. Pinned to try!

      • Sheila Argue says

        Hi! I need help! I thought I followed all the instructions but when I brought it out of the oven it had a white crust and didn’t look anything like your picture… Can you tell me what I did wrong?…I think it was something with the eggs… I forgot to beat them first before I put the sugar in…would that do it? It was slimy underneath and this weird crust on top. I baked it longer than it said to try and fix that…. The bottom crust was awesome! Thanks for any help i did this one other time too with another recipe and I want to know what I did wrong…Thanks!

        • Mallory says

          Hi, Sheila. I don’t know for sure what’s wrong, but try baking them longer until they are no longer jiggly. And then refrigerate overnight before slicing them. The white foam may disappear slightly after that. I took my pictures after they had been chilled overnight. Let me know if that helps.

    • Mallory says

      Rhubarb is great though. I think technically its a vegetable. If only we could cut out the sugar. But is just too good!

    • Lauren says

      Danish and probably other Scandinavian cooking uses rhubarb more like a vegetable a lot in fresh recipes like salads and more dinner/non-sweet recipes. Worth checking out! Also, rhubarb is great in chutneys, which still call for sugar to balance it out but I always cut the sugar in half and they’re excellent. I use it as a marinade and glaze then for pork loins or other roasts.

    • Annette says

      WHAT……..rhubarb crisp isn’t for breakfast! I eat it for every meal when I make it. I love rhubarb crisp.

      • Sheila says

        Hi there, was wondering 5it would be too much to add strawberries to the rhubarb mixture? Love that combination!

        • Mallory says

          You might be able to add a substitute a few strawberries in for some rhubarb. I would worry about them getting too watery since strawberries are more juicy than rhubarb. You could try adding a bit of corn starch. I’ve never tried it so if you do let me know how it goes. I love strawberries and rhubarb too!

          • Tina says

            Try adding strawberry jam , same flavor not as wet . We do this for our rhubarb pie , my father in law likes it a little sweeter and strawberry jam does the trick .

  2. JUDY says

    This is better than any pie that I’ve made. My husband says no need to roll out pastry anymore!! So yummy!!

  3. Erin {Delightful E Made} says

    Nothing brings me back to my childhood like rhubarb in the early summer. My mom grew 4-5 big bushes by her garden. 30+ years later they are still there! I need to make a batch of these bars to take me back. Have pinned!!

  4. Ai Lin says

    Hi Mallory! These bars look like the perfect thing for the warmer weather. I was just at the store earlier and saw these beautiful rhubarb, I will be sure to pick some up the next time I am there so I can make your lovely rhubarb bars. 🙂

  5. Nici says

    I have never cooked with rhubarb before, but these bars look amazing! I can just picture the tanginess with the sweet goodness! Thanks so much for sharing these at my Creative Ways Link Party! Have a wonderful weekend!
    Blessings,
    Nici

  6. Alex | Thrifty Below says

    GAHH these look perfect! I love rhubarb (strawberry-rhubarb pie is my favorite dessert!), and can’t wait to get my hands on some so I can try these bars! I pinned the recipe to save for later. Thanks for sharing!

    I’m stopping by from the Creative Ways Link Party.

  7. Valerie says

    I made this tonight. ALL my family grows and bakes rhubarb. I swear this is the best rhubarb dessert I’ve ever tasted! Buttery, sweet, and tart. The texture is outstanding – chewy and moist! I put it in 2 pans: a 9×9 pyrex plus a bread pan and that was perfect since i didnt have the right sized pan. All of my family tonight said it was better than all the rhubarb crunches we all make. I might experiment with a bit of coconut or a glutin free version in the next weeks, but this is going to be my forever rhubarb dessert recipe . Thank you so much Mallory!! i read hundreds of rhubarb recipes before trying this. I chose it because i liked your cold butter technique. Cheers to you!

    • Mallory says

      Thanks for letting me know how it turned out, Valerie. I’m glad you loved it. Getting comments like this makes creating recipes and writing this blog so much fun!

  8. Joyce says

    Hi Mallory,
    These look awesome. I have 3 recipes in the oven. I have extended the time twice for the 2nd baking because it doesn’t look set. Will it set after I take them out?

    • Mallory says

      Hi, Joyce. They should be mostly set by the time you take them out. If you shake the pan, they should barely wiggle when they’re done. Let me know how the turned out.

      • Nichole says

        Mine also Did this cooked for an extra 10 min and still a very running topping but still tasted good not sure what went wrong.

        • Mallory says

          Thanks for sharing your experience, Nichole. I’m getting the feedback that the baking time should be longer. Also chilling the bars before cutting them will help them set up.

    • Mallory says

      I have never personally tried it. I think it would work. They’re might be a risk that they rhubarb would get watery when thawed out though.

    • Mallory says

      Powdered sugar is a finely ground regular sugar. If icing sugar is similar to that, it should work.

      • Mallory says

        Thanks for the clarification, Louise. I have never ran across icing sugar here in Pennsylvania.

    • Ann says

      Powdered sugar is icing sugar it is what is used making icing and to shake over some baked good, caster sugar is also known as instant dissolving sugar very fine grain. you can go on line and fine what all the sugars are.

  9. Louise says

    I made this, and it was very tasty. However, it was very runny, and I did cook it for the 30 minutes. It did not set up till it had been in the fridge overnight. The rhubarb was well cooked. Is the the way it is supposed to be, or should it be cooked longer.? The photo gives the impression that this is served like a square or bar cookie, but mine more closely resembles a thin slice of pie.

    • Mallory says

      Check for doneness by wiggling the pan a bit in the oven, it should barely jiggle when they are done. They will be runny if they are hot out of the oven. Be sure to cool them completely before slicing. Putting it in the fridge overnight will help it set up too. I served mine as a bar like in the picture. They are a bit to gooey for finger food though. Most of us used a fork. I hope you enjoyed them!

  10. Jen says

    Had this recipe saved to try it. Made it last night and it is very good! I did have to cook it much longer than the recipe says. It was probably another 10 minutes, at least. I just kept checking it until it looked not jiggly. The bottom is pretty crumbly, so next time I will try to pat that down better.

    Very delicious rhubarb dessert!

    • Mallory says

      I’m glad you enjoyed it, Jen. Thanks for sharing your experience with the recipe. I appreciate knowing how it turned out for others.

  11. Cindy says

    I was wondering if you can use frozen rhubarb. I have some in the freeze and would like to use it now that I have found a good recipe.

    • Mallory says

      I would think you could. I would just be sure to drain it well after it thaws so it isn’t too watery. Let me know how it turns out if you try it.

  12. Teri says

    I just made this! Easy. I had to bake it 10 minutes longer to set. And, couldn’t wait until it cooled! So, the taste and texture are wonderful! The recipe is a keeper. Thank you for sharing it. My friend had just given me the rhubarb. Perfect timing.

  13. Amy Shonsta says

    These bars were excellent! Next time I think I’ll add less sugar, as I found them sweet. Everybody that I shared them with loved them as is!
    Great recipe!

  14. Wanda says

    Fantastic recipe! I did add two teaspoons of cinnamon to the filling. I had to bake it for an hour for the filling to set. Everyone loved it so I will be making it again!

  15. jean selman says

    do you have good blue berry jam recipe i would love to get one and thanks for the rhubarb squares i am making this one for sure thanks again jean

    • Mallory says

      Thanks, Jean. I hope you enjoy them. I have actually never made blueberry jam. That would be a good project for me to tackle this summer.

  16. Renate Schmocker says

    I made these bars from the rhubarb from our garden and it was really delicious! Because our rhubarb is really sweet, I cut the sugar in half and have decided that the next batch I make will have a streusel topping from another rhubarb recipe that I have, and I may even cut the sugar even more!

  17. Teresa says

    I am going to try these bars. In reading other people comments about them being too runny I wonder if adding some cornstarch or flour would help?

    • Teresa says

      so after a little more research I am finding people recommend instant tappico pudding for a thickner instead of cornstarch or flour.

    • Mallory says

      Yes, adding a bit of cornstarch or flour might help. Also be sure to bake them long enough. I’m wondering if my oven runs hot and that’s why mine were done faster. So be sure to bake them until they don’t wiggle when the pan is shook and then cool completely or even chill them before cutting them. I would love to hear your experiences!

  18. Mary Allen says

    Absolutely yummy but MUCH too sweet…..& I even cut the sugar in half in the rhubarb filling and now wish I’d also cut the powdered sugar in the shortbread. Next time I’ll try 1/2 the sugar on both parts. Great texture and custard-like filling though….will just do a bit of tweaking next time !

    • Mallory says

      Thanks for sharing your experience, Mary. I love hearing feedback on what people thought. I guess I have a serious sweet tooth. Ooops. 🙂

  19. Carla says

    5 stars
    These came out beautifully and were quite popular. I did have to cook them for a bit longer, and I think the next time I will cut the sugar – especially in the crust.

    Thank you!

  20. Vickie says

    I have these in the oven right now. I used the rhubarb out of the freezer and am thinking that is why mine weren’t done after 35 minutes. I left them in for another 20 minutes.

  21. Maggie Pereira says

    5 stars
    Made them twice so far……very delishious!!! I also added a tsp vanilla to the filling, used salted butter so eliminated the salt.

    thanks for sharing this recipe.

  22. Sally Anderson says

    5 stars
    I tried these bars last night and they were delicious.I followed the recipe exactly,however I use my kitchen aid stand mixer for cutting in the butter.I do the same with pie crust and it works well and is quick.Thank you for a new recipe for my rhubarb.It will be a regular in my family.

  23. Donna Howard says

    Sounds like a great recipe. I will be trying it soon. It sounds a lot like the rhubarb pie my MIL has made a lot, and now I do. Two things about that. One, we stir the filling partway through the cooking. I don’t know if people can do that with this recipe, but it helps with the crust on top thing. Also, we then put a meringue on top and bake that. So good! We love rhubarb here, and eat quite a lot of it, so this will be a nice addition. Thanks for the recipe.

  24. Snow says

    This recipe looks amazing! I was wondering if it would work with my frozen rhubarb from last summer? Would I need to make any adjustments to (like coating in some flour or cornstarch) since they may be more watery than fresh rhubarb?

    I am excited to try this, I love rhubarb anything. 🙂

    • Mallory says

      I’ve never tried it, but I think it would work. I would thaw the rhubarb completely and make sure it is well drained. Tossing in an extra Tablespoon of flour would probably be a good idea. Happy Baking!

  25. Kathy says

    I added 1 more egg, left the temperature at 350 and baked them for 45 minutes!! They are to die for, the best rhubarb recipe I’ve ever tried. So much flavor, the rhubard taste is awesome! Thanks.

  26. Sarah says

    5 stars
    Delicious! I let them cook for about 40 minutes and they were perfect! Even able to cut them and enjoy them after cooling for about 30 minutes, but still a little warm. Love them, and can’t wait to make them again. I have two huge, ancient rhubarb plants in my backyard.

  27. Michelle says

    1 star
    Found this recipe and was excited to make it. Followed it to the letter and it turned out awful. The rhubarb mixture had to be spread on top of the crust causing it to break apart. I went ahead and baked it hoping it would work out but it didn’t. I was so hoping it would turn out and it smelled delicious baking.

    • Mallory says

      I’m sorry it didn’t turn out for you, Michelle. This is a favorite recipe of many people. Im not sure what went wrong, but the rhubarb mixture should be runny enough that not much spreading has to be done.

  28. Carissa says

    4 stars
    These are amazing!
    I’ve made them twice and both times they came out with a crispy crust on top which I just pick off once cool haha. I use an electric mixer to mix all but the final addition of rhubarb. I’m wondering if I should stir the entire mixture by hand?

    • Mallory says

      Hi Carissa. The electric mixer is probably what is causing the crust. It beats up the eggs into a foam that forms a crust, which is fine if you don’t mind a crust. Mixing it by hand using a whisk would probably prevent the crust from forming.

  29. Laura says

    5 stars
    My grandmother has been making these rhubarb squares all my life and they have always been my favorite dessert. I’ve never seen the recipe online before but it’s extremely similar to my grandmothers so I have to assume they taste nearly the same. While I haven’t tried your recipe I would encourage anyone to make these-they are AMAZING and may become your favorite spring dessert 🙂

  30. Rose says

    5 stars
    I made these bars and brought them into the office today. They are a hit and I’ve had some requests for the recipe. Sending people your way!

  31. Natalie says

    4 stars
    Recipe is great. However baking directions are off. Took about 20 minutes for crust and almost an hour to bake the filling. I also added a little nutmeg. So good 🙂

  32. Jody says

    I’ve seen many rhubarb recipes add cornstarch. I’m wondering if that would help thicken/set the top. Thoughts?

    • Mallory says

      Hi Gisele, I have no experience with gluten free baking. But it you have a gluten free flour substitute you like, it would probably work.

  33. Andrea says

    5 stars
    I decided to bake these for a BBQ this afternoon as it’s rhubarb season…I just took them out of the oven.
    They smell amazing! And I did a taste test and they are delish!
    I ended up adding a bit more cook time over the 35 mins as mine were quite a bit jiggly still in the middle.
    Will let them cool and may try chilling them if I have time before the BBQ.
    Thanks for a wonderful recipe!

  34. Christina says

    Hi! Can’t wait to try this delicious looking recipe but was wondering if you take the skin off the rhubarb first? Growing up my mom always taught me to peel the skin off the rhubarb before using it in our pies so I wasn’t sure if you did that with this recipe. Thanks!!

  35. Mary says

    Made these tonight, but they have a sweet crust on top. Not sure what I did wrong. Followed the recipe as written. I’d post a photo if I knew how.

  36. Amanda Loughran says

    5 stars
    I made these a couple weeks ago and they are great. My husband has now asked for rhubarb/custard mini tarts and I’ve been unable to fit a good recipe. Apparently, I made them a few years ago, but no clue what that was! Wondering if the filling for these bars might work in pastry shells. Has anyone tried that? Or any opinions on that?

    Thanks!

  37. Jayne says

    Just took out of the oven and the topping looks and tastes like meringue. The filling was think before baking. Taste ok, a bit runny because they are warm. Bit disappointed, any suggestions?

  38. Jennifer says

    I have had these in the oven for 50 minutes so far and the filling is still very loose. I liked it and it pretty much liquid in the middle. I followed the recipe to the letter. I’m no ot sure what happened.

  39. Betty Weber-Maxted says

    4 stars
    I love shortbread & rhubarb so decided had to try this recipI followed the recipe exactly as posted but I doubled it to take to a church function baking in a 10x 15 pan. After 30 min of baking the fiilling was still not setup so added another 20 min & still not done took a total time of 1 hr 10 min til filling finally setup. I sifted a liittle powdered sugar on top just b4 I walked out the door with them. They are very tasty!

  40. Bella says

    5 stars
    Very tasty rhubarb bars. A friend of mine gave me a whole bunch of rhubarb from her garden and I wanted to make something tasty with them used this recipe and it was totally worth it.

  41. Jan Schwantes says

    I made this today. They didn’t look right after 35 min so I left them in the oven are about 15 more min. They looked good but after I let them cool I cut a piece to try one the flavor was good but the texture still seemed a little undone..

  42. Brittany says

    5 stars
    I tried these for the first time two years ago and it has become my go to rhubarb recipe. It has never failed me and is a huge success with family and friends. Thank you for the recipe Mallory!

  43. Charlynn says

    4 stars
    We just moved into a house with rhubarb plants (which I love) so I found this recipe searching for rhubarb recipes and went outside and had my first rhubarb harvest and made these!

    I thought I turned the heat down but apparently I forgot. I went to check my bars at 30 minutes and they were prefect and oh so delicious! In the future, I’ll bake the crust 7-10 minutes longer and leave the heat at 350 for 30 minutes. Delish!

  44. Naomi says

    5 stars
    Mmm! These are so good! One cup of sugar plus a generous spoonful of real whipped cream atop these was perfect. Thanks for sharing!

  45. CathyParker says

    5 stars
    I made these for the first time after harvesting and freezing 50+ cups of chopped rhubarb. Just used 1 cup of sugar in the filling and we thought they were perfect. Making again for a blueberry picking party tomorrow. Thanks for the recipe.

  46. Kristina says

    Delicious! I cut the recipe in half (included 2 eggs) to put in an 8×8 pan. I had to cook the crust an extra 5 mins and the bar with filling an extra 10 mins or so.
    I didn’t have white sugar, so I used 3/4th cup coconut sugar instead, it made a brown color, but tasted great with the rhubarb.
    Next time, I would cook even longer because this time the final result was still a bit mushy/soft, and I would use parchment paper on the bottom because the crust sticks even though I had buttered the pan thoroughly.
    It is quite delicious and we each had a small taste for breakfast. 🙂 Keeping the bars covered in the fridge for afternoon snacks over the next few days!
    I also learned that you can make powdered sugar simply by blending a regular sugar in the blender for 30 seconds. I will try this next time!!

  47. Karine says

    They are delicious but i do have a question: How long do they last on the counter or in the fridge ?
    Thanks

  48. Megan Smith says

    How long do these last? Thinking about making them for a picnic but would need to make them two days before the event.

  49. Lynda C says

    4 stars
    These are delicious and so easy to make. I did cut the sugar down to 1 1/2 cups as it was the red rhubarb and I find you don’t need as much sugar if it is the red rhubarb rather than the gree. Did have to bake longer than 35 minutes, about 10 minutes. I did dust powdered sugar on top. Difficult time waiting for them to cool before slicing and eating. Made several times and always a hit, had people ask for recipe.

  50. Lindsay T says

    5 stars
    Made these tonight and they turned out great! The shortbread crust is amazing. I used Dole frozen rhubarb, thawed in the fridge and drained off the excess water. I also used half the sugar (1 cup) in the filling. So good!…Thanks for the recipe!

  51. Cynthia Wolf says

    5 stars
    Incredible! I had something similar at a local restaurant and was looking for a recipe to duplicate it at home. This is the one! So delicious! Before measuring the flour for the custard, I put 2 Tablespoons of tapioca in the measuring cup and then filled with flour to 1/4 cup. I baked it for 40 minutes. No wiggle, no waiting for it to set or refrigerate. Served to rave reviews 2 hours later.

Trackbacks

  1. […] Rhubarb Bars from Chocolate with Grace […]

Get New Recipes

sent to your inbox!
 
 

We never share your information with third parties and will protect it in accordance with our Privacy Policy.