This is a fantastic recipe for the spring or even the winter! Fresh food is preferred.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 30 |
| Yield: | 30 bars |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup butter
- 2 eggs
- 2 tablespoons milk
- 5 cups sliced fresh or frozen rhubarb
- 1 (3 ounce) package strawberry flavored Jell-O®
- 2 cups white sugar
- 1 cup all-purpose flour
- ½ cup butter
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 10×15 inch jellyroll pan.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 171 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 73 mg |
| Sugars | 16 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
When I first saw this recipe I thought,”great”. I then read reviews and thought, well? I had to make a dessert for a crowd and didn’t want any disappointments so the few critiques about the flavorless crust blah blah, I went ahead and thought hmmmm, why not add a little powdered sugar, a half cup, and hmmm dryness, how about using buttermilk over regular milk and quarter tsp baking soda to accommodate the soda and walla! These were firm yet tender and really yummy! I agree, the strawberry gelatin was genius. Sorry I got scientific with the crust part but geez, thanks for sharing! These are awesome
Simple to make. I have also used shortbread for the base.
Written the way it is, this recipe is a hot mess. About the only thing I’d keep is the rhubarb with strawberry jello – that was genius. As mentioned by others, the pan size is too big – it needs a 9×12, the crust is, truly, bad, like cardboard, and the crumb topping is not good. A lot of people rate this highly after making numerous changes. I will make this again…but…I will use a shortbread crust, and if I use a topping, which it probably doesn’t need, I would use a regular “crumble” and not the one shown. Good luck!
This is a very dry and doughy bar. Bottom and top pastry has very little taste.
Easy to Make and very Good Bars. I did not have Strawberry Jello on hand so I used Peach Jello. Tasty!
I love this recipe for rhubarb bars, I use raspberry jello instead of strawberry and I use the large box of jello. My family love these more than rhubarb pie and they are always gone within a day. They are a big hit at family get-togethers and pot luck’s.
To make this into a tart (serving 8) halve the recipe and bake in a 9” tart pan. (A frozen pie crust can be used in a pinch, just let it thaw in tart pan, then ease it into pan’s shape to make a tart with short sides). I only used 1/4 of topping, the second time I made it, and it was sufficient. I also used 2c. chopped frozen rhubarb (no need to thaw.)
Needed a desert for a get together and thought I’d try this. Sounded easy and would make a lot. Was that ever a good idea cause they are the best bar ever. Great as is or with homemade ice cream and even topped with whipped cream. The only thing was in the recipe, in ingredients said only one cup flour for crust but directions said two. Be sure to use two. Definitely will make more.
The crust was so bad I had to throw it out.
I used a 9X 13 glass pan. Reduced the oven temp to 350. Baked 60 minutes. Top very sweet. Bottom very bland. Together they are very good. Should be crowd pleaser.
Made it as per recipe, except for the topping I replaced 1 cup of white sugar with 1/2 cup brown sugar and came out nicely. The base turned out a little dry, not bad, but just drier than I hoped it would be. They are ooey gooey, and delicious. Thanks for the recipe! 🙂
I made the recipe exactly as stated. I agree that the crust is tough. I will try using a shortbread crust next time and less sugar in the topping.
Easy, and delicious! This was my first time picking rhubarb and making something with it and they turned out great! The whole family loved them.
I made using some of the tips others gave, I made a batch and a half for the crust and added sugar. Crust was still bland.
I made these bars because I remembered a recipe that used jello that got rave reviews. However, I do not think it is this one (the other one had oatmeal, I believe). That being said, these were still pretty good, but definitely not my absolute favorite rhubarb bar. The only thing I changed was that instead of strawberry jello I used raspberry, as it was all I had on hand. I got the comment that the bars were a little too sweet. I’d also recommend using a plate and for with these, they can be a little sloppy to eat.
Per other reviews I used a smaller pan, more rhubarb than stated, and found some of the same challenges as other reviewers. The bottom crust added nothing to the recipe and I actually think this recipe makes a better rhubarb slump/crisp than it does bars. So, next time I’m not going to bother with the bottom crust. I also think there was a bit too much of the strawberry Jello so I will cut down on that, too. Still, I will probably try it again with my changes as a quick and easy dessert.
Making Batch #2! Going back to the 10X13 pan. I added 1 cup of powder sugar to crust!
I have made this many times now. My family and friends love it. The only thing I do different is I add a teaspoon of vanilla to the crust.
This is a great starting place. I read the other reviews so I had added about 1/2 c. of sugar and a pinch of salt to beef up the crust. I had only 3 rhubarb stalks so I added about 1/2 pt. of fresh strawberries and a handful of dried raisins to the middle. For the topping I used 1/2 white and substituted 1/2 brown sugar, added about 1/2 cup of rolled oats and a dash of cinnamon. It was luscious. I think it needs that heavier crust to soak up the juice and it reminds me of shortbread cookies. The top became more like a crumble. It was a hit with my crew!
bland and boring
This recipe is delicious. I only had 3 cups of rhubarb, so I threw in 1 lb of mixed frozen berries. Also cut down the butter to 3/4 stick in crust and 3/4 sick in topping.