Comments on: Rhubarb Bars

By: Mary Younkin

Mary Younkin — Wed, 22 Jul 2026 16:40:33 +0000

In reply to Michael Larsen. I'm so glad that you love them too!

By: Michael Larsen

Michael Larsen — Mon, 20 Jul 2026 19:10:34 +0000

Just made them. Love the texture of the bars. Thank you so much for the recipe.

By: Mary Younkin

Mary Younkin — Fri, 10 Jul 2026 00:17:17 +0000

In reply to Darcy Leerhoff. I refrigerate the bars until ready to serve. If you have access to a fridge, that is ideal since they are a custard base.

By: Darcy Leerhoff

Darcy Leerhoff — Tue, 07 Jul 2026 13:28:19 +0000

I’m making this for my office co-workers this Thursday.
Can you tell me if I need to keep and serve it cool or can it sit out all day?
Thank you! Excited!

By: Mary Younkin

Mary Younkin — Fri, 03 Jul 2026 15:26:23 +0000

In reply to Dee. Did you bake the crust before spreading the filling over it? There are 100+ 5 star reviews for these bars made in a 9x13 pan. They're supposed to be a fairly thin bar.

By: Dee

Dee — Fri, 03 Jul 2026 03:17:24 +0000

Is it just me or should the pan size be 8×8, instead of 9×13. Seemed like there was barely enough crust to cover the bottom of the pan. Spreading the filling was hard on such a thin crust. Disappointed for sure.

By: Mary Younkin

Mary Younkin — Wed, 17 Jun 2026 22:59:07 +0000

In reply to paul. These are a custard-type bar that will set up a bit after refrigerating them. As long as they aren't "jiggly" they're done.

By: paul

paul — Tue, 16 Jun 2026 22:36:26 +0000

I think this will be fine but it’s been in the oven an hour at 320 and is still damp in the middle. Smells good, though.

By: Mary Younkin

Mary Younkin — Sat, 06 Jun 2026 20:14:58 +0000

In reply to Roberta Stasyk. I'm so glad you love the bars!

By: Roberta Stasyk

Roberta Stasyk — Thu, 04 Jun 2026 20:59:08 +0000

My absolutely favorite rhubarb recipe ever, and I make a lot of rhubarb recipes!
I amped it up a bit this spring by adding vanilla extract and lemon zest to the topping, but it’s also delicious without.