{"id":31492,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/rhubarb-dream-bars\/"},"modified":"2024-08-13T12:53:21","modified_gmt":"2024-08-13T17:53:21","slug":"rhubarb-dream-bars","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-dream-bars\/","title":{"rendered":"Rhubarb Bars"},"content":{"rendered":"<p>If you&#8217;re a fan of the tart springtime favorite rhubarb, these easy rhubarb bars are a great way to enjoy it. Also sometimes called rhubarb dream bars, this recipe complements its main ingredient with a shortbread-like crust, walnuts and coconut for a beautiful balance of tangy and sweet.<\/p>\n<p>Although <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-rhubarb-plus-how-to-cook-it\/\" data-name=\"www.tasteofhome.com\/article\/what-is-rhubarb-plus-how-to-cook-it\/\" data-module=\"content engagement\" data-position=\"embedded links\">rhubarb<\/a> isn\u2019t a fruit (it\u2019s technically a vegetable, though classed as a fruit under U.S. trade law), it brings a bright, fresh flavor to desserts in the same way lemons and limes do. A big difference is that while citrus fruits require semi-tropical heat to grow, rhubarb flourishes in cool climates. Fun fact: Botanically, rhubarb is part of the buckwheat family.<\/p>\n<h2>Ingredients for Rhubarb Bars<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2026681\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_17835_LauraScherb_1-scaled.jpg?fit=700%2C1024\" alt=\"Ingredients for Rhubarb Bars\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Flour:<\/strong> The all-purpose flour in this rhubarb bars recipe helps create the cookie-like crust, and it also thickens the rhubarb filling.<\/li>\n<li><strong>Confectioners\u2019 sugar:<\/strong> Powdered sugar pairs with the butter and flour to create the crust.<\/li>\n<li><strong>Butter:<\/strong> Butter lends richness and flavor to the crust, as well as binding the shortening and confectioners\u2019 sugar together.<\/li>\n<li><strong>Sugar:<\/strong> The granulated sugar in this recipe balances out the rhubarb\u2019s signature tartness.<\/li>\n<li><strong>Eggs:<\/strong> Eggs, like the flour, provide thickening power to help the rhubarb filling set.<\/li>\n<li><strong>Rhubarb:<\/strong> A sour vegetable that\u2019s used as a fruit, rhubarb gives the bars their bright, fruity flavor and a rich, deep-pink color.<\/li>\n<li><strong>Walnut:<\/strong> The walnuts in these bars add richness and textural contrast to the finished dessert.<\/li>\n<li><strong>Coconut:<\/strong> Shredded coconut, like the walnuts, contributes texture and a pleasant chew to the bars (and some healthy fiber, as well).<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2026683\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_17835_LauraScherb_3-scaled.jpg?fit=700%2C1024\" alt=\"Prepare the crust for rhubarb bars.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a large mixing bowl, combine 1 cup of the flour with the confectioners\u2019 sugar. Cut in the cold butter to make a crumbly mixture. Pat the crumbs into a lightly greased 13&#215;9-inch baking dish, then bake the crust for 13 to 15 minutes, or until the edges are lightly browned.<\/p>\n<h3>Step 2: Make the rhubarb filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2026684\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_17835_LauraScherb_6-scaled.jpg?fit=700%2C1024\" alt=\"Prepare the rhubarb filling for rhubarb bars.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<p>While the crust bakes, combine the granulated sugar with the remaining flour in a large bowl. Beat in the eggs, then stir in the rhubarb, walnuts and coconut. Pour this mixture over the crust.<\/p>\n<h3>Step 3: Bake the rhubarb bars<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2027196\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_17835_LauraScherb_9-Rhubarb-Bars.jpg?fit=700%2C1024\" alt=\"Rhubarb Bars before baking\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for taste of home<\/span><\/span><\/p>\n<p>Bake for another 30 to 35 minutes, or until the filling sets. Let the bars cool in the pan on a wire rack, then cut them into bars.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2026687\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_17835_LauraScherb_10-scaled.jpg?fit=700%2C1024\" alt=\"Bake the rhubarb bars.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<h2>Rhubarb Bar Variations<\/h2>\n<ul>\n<li><strong>Add strawberries:<\/strong> As these things go, the combination of strawberries and rhubarb is a bit of a cliche. But it got that way because those flavors work really well together, and they\u2019re in season at around the same time. Simply replace 1\/2 cup to 1 cup of the rhubarb with fresh or frozen strawberries, then follow the recipe as directed. Strawberries release somewhat more moisture than rhubarb, so if you use the larger quantity you might also need to add an extra tablespoon of flour (or another thickener of your choice) to help the filling set.<\/li>\n<li><strong>Top them with meringue:<\/strong> These bars are eye-pleasing as they are, but topping them with a layer of<a href=\"https:\/\/www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/\" data-name=\"www.tasteofhome.com\/article\/learning-how-to-make-meringue-we-reveal-our-secrets\/\" data-module=\"content engagement\" data-position=\"embedded links\"> homemade meringue<\/a> definitely raises the bar. Either spread it evenly over the bars or pipe on small rosettes, before returning the pan to the oven for the final 10 to 15 minutes. If desired, you can scatter toasted coconut over the top of the meringue as a garnish.<\/li>\n<li><strong>Go rich with a cream cheese topping:<\/strong> Meringue makes these bars look pretty, but otherwise doesn\u2019t do a lot for their flavor or texture. If you crib the rich cream-cheese topping from our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-custard-bars\/\" data-name=\"www.tasteofhome.com\/recipes\/rhubarb-custard-bars\/\" data-module=\"content engagement\" data-position=\"embedded links\">rhubarb custard bars<\/a> recipe, you\u2019ll still get a visual upgrade, and a flavor upgrade as well. It works nicely with either the plain rhubarb version of the bars or the strawberry-rhubarb version.<\/li>\n<\/ul>\n<h2>How to Store Rhubarb Bars<\/h2>\n<p>These bars contain eggs, so they should be stored in the refrigerator. If your baking pan has a tight-fitting storage lid, you can use that. Otherwise, pack the bars into a food-storage container with an airtight lid.<\/p>\n<h3>How long will these bars keep?<\/h3>\n<p>The bars will last for three to four days in the refrigerator, though the longer you leave them the more moisture the crust will absorb and the softer it will become.<\/p>\n<h3>Can I freeze my rhubarb bars?<\/h3>\n<p>Yes, they\u2019ll freeze and thaw reasonably well. The rhubarb will release a bit of extra moisture when you thaw the bars, but it won\u2019t usually be enough to make them unpleasant to eat. You can pack the bars into a freezer-safe storage container with an airtight lid, with parchment or waxed paper between the layers. Alternatively, wrap each bar separately, then pack them into a freezer bag or container for added protection. They\u2019ll retain their quality for one to three months, depending on how well they\u2019re wrapped.<\/p>\n<h2>Rhubarb Bar Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2026691\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_17835_LauraScherb_12-scaled.jpg?fit=700%2C1024\" alt=\"Enjoy these rhubarb bars.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Laura Scherb for Taste Recipes<\/span><\/span><\/p>\n<h3>How should I measure frozen rhubarb?<\/h3>\n<p>Measure the rhubarb while it\u2019s still frozen, then thaw it completely and let it drain in a colander. Don\u2019t press it out, just let any excess moisture drain on its own.<\/p>\n<h3>What can I pair with the rhubarb besides strawberries?<\/h3>\n<p>Strawberries are the obvious seasonal choice, but once you have a freezer full of rhubarb you can pair it with later-season fruit and berries. Stone fruits like peaches, plums, cherries and apricots are all good choices. So are mangoes and pineapple, raspberries and blackberries, and apples or pears. When in doubt, turn to our other <a href=\"https:\/\/www.tasteofhome.com\/collection\/sweet-and-tart-rhubarb-dessert-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/sweet-and-tart-rhubarb-dessert-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">rhubarb dessert recipes<\/a> for inspiration.<\/p>\n<h3>Will these bars hold up in a lunchbox?<\/h3>\n<p>Rhubarb bar recipes tend to hold together reasonably well, though they\u2019re not as sturdy as a cookie or brownie. Another concern is that they need to stay cool, because of their egg content. An insulated lunchbox and a frozen gel pack can fix that for you. Alternatively, you might simply opt for a different rhubarb bar that\u2019s more \u201clunch-friendly,&#8221; like these <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-oat-bars\/\" data-name=\"www.tasteofhome.com\/recipes\/rhubarb-oat-bars\/\" data-module=\"content engagement\" data-position=\"embedded links\">rhubarb oat bars<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you love rhubarb, these rhubarb bars are a must-try. They complement the tart springtime staple with walnuts, coconut and an easy, shortbread-like crust.<\/p>\n","protected":false},"author":7061,"featured_media":2028066,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304158,305488,304328,304288,305487,304338,307104,303966,304368,303887,306848,304268,305501,324623,307224,304388,304398,304150,303883],"categories-v2":[308623,310461,309438,310802,308988,308984,308481,259620,310796,308992,310155,308495,308745,308478,309603,259483,310817,309177,310270,308752,308797,309434,308476],"coauthors":[343387],"recommended_recipes":[{"post_title":"Rhubarb Custard Bars","post_link":"\/recipes\/rhubarb-custard-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Custard-Bars_EXPS_TOHcom24_8431_P2_MD_05_15_3b.jpg"},{"post_title":"Rhubarb Cheesecake Squares","post_link":"\/recipes\/rhubarb-cheesecake-squares\/","post_image":"\/wp-content\/uploads\/2025\/04\/Rhubarb-Cheesecake-Squares_EXPS_FT25_97458_EC_0424_1.jpg"},{"post_title":"Strawberry Rhubarb Cheesecake Bars","post_link":"\/recipes\/strawberry-rhubarb-cheesecake-bars\/","post_image":"\/wp-content\/uploads\/0001\/01\/Strawberry-Rhubarb-Cheesecake-Bars_EXPS_THJJ19_232666_E02_19_3b.jpg"},{"post_title":"Rhubarb Cookies","post_link":"\/recipes\/rhubarb-cookies\/","post_image":"\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_31904_KristinaVanni_1.jpg"},{"post_title":"Rhubarb Icebox Dessert","post_link":"\/recipes\/rhubarb-icebox-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Icebox-Dessert_EXPS_CWJJ19_22758_E02_07_1b_rms.jpg"},{"post_title":"Rhubarb Oat Bars","post_link":"\/recipes\/rhubarb-oat-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/Rhubarb-Oat-Bars_exps31936_SD2856494B12_10_2bC_RMS.jpg"},{"post_title":"Rhubarb Cheesecake Dessert","post_link":"\/recipes\/rhubarb-cheesecake-dessert\/","post_image":"\/wp-content\/uploads\/2024\/08\/Rhubarb-Cheesecake-Dessert_EXPS_FT24_8436_EC_080724_1.jpg"},{"post_title":"Rhubarbecue","post_link":"\/recipes\/rhubarbecue\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarbecue_EXPS_CIMZ18_174727_C09_07_5b-3.jpg"},{"post_title":"Rhubarb Pudding Dessert","post_link":"\/recipes\/rhubarb-pudding-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10142_CX10033C49B.jpg"},{"post_title":"Gluten-Free Rhubarb Bars","post_link":"\/recipes\/gluten-free-rhubarb-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/Gluten-Free-Rhubarb-Bars_exps113862_CW2376963D12_20_5bC_RMS.jpg"},{"post_title":"Strawberry Rhubarb Bars","post_link":"\/recipes\/strawberry-rhubarb-bars\/","post_image":"\/wp-content\/uploads\/2024\/03\/Strawberry-Rhubarb-Bars_EXPS_FT24_53755_ST_0411_9.jpg"},{"post_title":"Rhubarb Sticky Buns","post_link":"\/recipes\/rhubarb-sticky-buns\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Sticky-Buns_EXPS_BMZ19_17489_B12_04_5b.jpg"},{"post_title":"Rhubarb Compote","post_link":"\/recipes\/rhubarb-compote\/","post_image":"\/wp-content\/uploads\/2024\/11\/Rhubarb-Compote_EXPS_FT24_277879_EC_1031_4.jpg"},{"post_title":"Coconut-Pineapple Rhubarb Bars","post_link":"\/recipes\/coconut-pineapple-rhubarb-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps192449_SD163614B12_03_6b-3.jpg"},{"post_title":"Cool Rhubarb Dessert","post_link":"\/recipes\/cool-rhubarb-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cool-Rhubarb-Dessert_exps31924_TH1194743D23A_RMS-2.jpg"},{"post_title":"Raspberry Cheesecake Bars","post_link":"\/recipes\/raspberry-cheesecake-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/Raspberry-Cheesecake-Bars_exps118521_THCA2449046C09_12_1bC_RMS.jpg"},{"post_title":"Dream Bars","post_link":"\/recipes\/dream-bars\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Rhubarb Ice Cream","post_link":"\/recipes\/rhubarb-ice-cream\/","post_image":"\/wp-content\/uploads\/2017\/09\/Rhubarb-Ice-Cream_exps10093_HC2847498D05_21_6bC_RMS.jpg"},{"post_title":"Easy Rhubarb Dessert","post_link":"\/recipes\/easy-rhubarb-dessert\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Rhubarb-Dream-Bars_EXPS_TOHD24_17835_LauraScherb_11.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/rhubarb-dream-bars\/","name":"Rhubarb Bars","datePublished":"2018-01-01","dateModified":"2024-08-13","prepTime":"PT15M","cookTime":"PT45M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Rhubarb-Dream-Bars_EXPS_TOHD24_17835_LauraScherb_11.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"If you love rhubarb, these rhubarb bars are a must-try. They complement the tart springtime staple with walnuts, coconut and an easy, shortbread-like crust.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the crust","text":"Preheat the oven to 350\u00b0F. In a large mixing bowl, combine 1 cup of the flour with the confectioners\u2019 sugar. Cut in the cold butter to make a crumbly mixture. Pat the crumbs into a lightly greased 13x9-inch baking dish, then bake the crust for 13 to 15 minutes, or until the edges are lightly browned.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_17835_LauraScherb_3-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the rhubarb filling","text":"While the crust bakes, combine the granulated sugar with the remaining flour in a large bowl. Beat in the eggs, then stir in the rhubarb, walnuts and coconut. Pour this mixture over the crust.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_17835_LauraScherb_6-scaled.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the rhubarb bars","text":"Bake for another 30 to 35 minutes, or until the filling sets. Let the bars cool in the pan on a wire rack, then cut them into bars.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/PS_TOHD24_17835_LauraScherb_9-Rhubarb-Bars.jpg?fit=700,1024"}],"recipeYield":"2 dozen","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 111 calories","fatContent":"5g fat (3g saturated fat)","cholesterolContent":"21mg cholesterol","sodiumContent":"34mg sodium","carbohydrateContent":"15g carbohydrate (11g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.5,"reviewCount":8,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Pat852"},"reviewBody":"<p>What I like about this recipe - <\/p><p>*Its simplicity.  It was easy to put together<\/p><p>*that it has coconut and nuts in it.<\/p><p><\/p><p>My bars are still baking so I can\u2019t yet comment on the flavor or the crust.  In reading the comments, it felt like this recipe is intended to be rhubarb custard bars.  I referred to other Rhubarb custard bars on the web for guidance.  I\u2019m going to assume that the author perhaps forgot to put some ingredients on the list.   ??<\/p><p><\/p><p><\/p><p>My modifications to the recipe - <\/p><p>3 eggs not 2<\/p><p>1 cup of milk or half and half<\/p><p>5 cups of fruit - I did half sliced rhubarb and half canned tart cherries (not pie filling)<\/p><p><\/p><p>In summary, other rhubarb custard bars recipes are more accurate and are more like custard.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-05-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueHammer"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTooth"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTooth"},"reviewBody":"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...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Purple8Ball"},"reviewBody":"I agree that the crust is too thin. Mine as holes in it too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleElephant"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBeer"},"reviewBody":"WORST RECIPE EVER!!!! Reviews were saying the crust was too thin. Whereas I do enjoy crust, this was thin, but I had no problem patting it in the pan, and had adequate coverage. My problem came with the filling. WHAT PICTURE OF WHICH RECIPE DID YOU USE FOR YOUR BARS? NO WAY WAS THIS THESE BARS!  I knew there was a problem as soon as your instructions said: Pour filling on crust. That filling is so thick! I had to pat it into the pan! You have sugar, flour, rhubarb, walnuts, coconut, and to hold ALL THAT together... 2 EGGS! My bars had a crunchy coating on them. They barely browned, causing me to over-bake the already paper-thin bars, Your picture shows browned bars, coconut, rhubarb... I baked sugar and eggs! White crucnh on top... no way for any ingredients to show through. Then trying to get them out was worthless, they were so thin, there was nothing to them... and trying to brown them, causing them to over-bake, let's just say, I ended up having to scrape them out of the pan, and into the garbage. WHAT A WASTE!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPopsicle"},"reviewBody":"Reading some of the comments here, I decided to increase the crust recipe by half. There was plenty for my 9x13 baking dish and I had some left over--I didn't want the crust to be too thick! The filling came out great without any adjustments, although I always cut down a little on the sugar and I added a tad more rhubarb because...well, you can't have too much rhubarb! The consistency was fine and spread nicely on the crust. I also replaced the walnuts with toasted slivered almonds (my family doesn't care for walnuts). I can't comment on how well they cut since it's still cooling, but I can't wait to give it a try! This could become my new staple dessert.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"17835","romance_copy_dek":"If you love rhubarb, these rhubarb bars are a must-try. 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