Rhubarb Bars

Rhubarb Bars


"This is a wonderful spring time recipe or even a winter one! Best if served fresh."


1 h 15 m servings 171 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan.
  2. In a large bowl, stir together 2 cups of flour and baking powder. Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in the egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan. Spread rhubarb over the crust in an even layer, then sprinkle the dry gelatin powder over the rhubarb.
  3. Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb.
  4. Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.
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  1. 60 Ratings


Adding the Jello was a great idea! I used the pan mentioned, but the next time I will use a size smaller so the bottom crust will be a little thicker. I could eat the whole thing by myself - not...

This is AWESOME!!...I made this using a 13X9 pan...Next time I will double the bottom crust, use 6 c. rhubarb, 1 1/2 times the topping, and a 6 oz box of the jello...Really Really good.

Good Bars! I would definately use the pan suggested in the recipe otherwise there is too much crust and not enough filling. Also add 1-2 cups more rhubarb than suggested.

I had my doubts, this recipe looked just too easy to be real, but I am pleasantly surprised. I made it in the pan size stated in the recipe, but I will try it in a 9X13 next time. Also, my toppi...

I thought this recipe was great...not to tart not too sickeningly sweet. I like it better than pie!

It was OK. The bottom crust was bland and dry, the middle was yummy, and the topping tasted too much like pure hard sugar. Next time I'll stick to my old favourite, rhubarb crisp - much easier ...

Rhubarb filling and crumb topping were excellent, however, I followed the recipie EXACTLY and my bottom crust is extremely tough. I thought it would be a shortbread type crust but it is just tou...

Really good!! I used frozen in a 9x13 pan with 6oz jello. It was really good can't wait to make it with fresh rhubarb!!!

Very good, People that don't even like Rhubarb, like these! Even the kids like them!