Yum! Peanut butter cookie crust with chocolate pudding and sweetened cream cheese on top!
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 9 |
| Yield: | 1 9-inch square dish |
Ingredients
- 1 cup all-purpose flour
- ½ cup butter, softened
- 5 tablespoons confectioners’ sugar
- 1 cup brown sugar
- 2 eggs, beaten
- ½ cup white sugar
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- 2 cups 1/4-inch slices rhubarb
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 cup flour, butter, and confectioners’ sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.
- Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
- Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
- Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 290 mg |
| Sugars | 39 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
After baking an additional 10 minutes to set, it was still too liquidy in the center. I love sweets but I found it to be waaay too sweet! upon cutting, the filling oozed out and was very messy. I would recommend cutting the sugar in half and doubling the flour in the filling and see if that works.
Love this. In my oven, I will try 325 degrees and a shorter time for the initial crust.
Love it! Cool a lot longer than suggested.
These are great, have made them twice, but I did make a few adjustments the 2nd time. I used half the amount of brown and white sugars, and added a teaspoon of vanilla to the wet mix. Also, cooked the base 5 minutes longer (20 minutes in total) and the full bars an extra 10 minutes (55 minutes total). Also, I used 3 cups of rhubarb. I soaked the the cut rhubarb in a little grenadine for a hour which added a little sweetness but mostly to keep them bright red.
I do not have a picture because my family devoured it before I got a chance to take a picture. I did not change the recipe. Awesome just the way it is.
This is absolutely delicious! I did cut back on the sugar, it’s just a personal preference. I have made this twice already in one months time. Thank you so much for this awesome recipe!!
Double the rhubarb
I wish I could print this recipe. I don’t see a print option
Followed this recipe exactly. So so good !! Just the right amount of balance of sweet and tart. This is a definite repeat..
Substitute agave syrup for white sugar, and added a pecan oat crumble topping. Excellent!
I added about 1 teaspoon of cinnamon to this, and it was just perfect!
They were excellent. I’ll make them again.
Very very good.
i made it from the recipe . i had an extra large egg so it was very sticky .
EXCELLENT AND VERY MOIST!!!
Doubled the recipe and took to a potluck … brought home an empty pan. We all loved it.
I will not use frozen fruit it was to watery.
Me and my family LOVED it I don’t like cake at all but this wasn’t like cake, It had this wonderful caramel taste evan though there was no caramel in it, but to make it taste good I used a little less white sugar and did all the brown sugar
This was really good!
Tasty!!! Struggling to get it out of the pan – use parchment paper? Definitely reduce the sugar – I used 3/4 c brown sugar and 1/4 cup white sugar; perfect.
(Donna K.) I changed the recipe after reading all the comments. I doubled the recipe so I added 2 tsp. vanilla to the shortbread crust although only increased 1 & 1/2 times for the crust in a 9″ X 13″ baking pan, but everything except the sugar was doubled and I used 6 cups of rhubarb. I reduced the sugar in the recipe by 2/3. So instead of 3 cups of combined brown & white sugar, I used 1 cup brown sugar in the doubled recipe. I thought it was a little sour so sifted some icing sugar over the baked bars. I got 2 thumbs up from my parents who don’t like overly sweet desserts.