Rhubarb Jelly Bars

    1 hour 15 minutes

    This recipe uses strawberry jelly crystals to add a delicious flavour and texture to rhubarb bars. Best eaten fresh.

    53 people made this

    Serves: 30 

    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 125g butter
    • 2 eggs
    • 2 tablespoons milk
    • 5 cups sliced fresh or frozen rhubarb
    • 1 (90g) packet strawberry flavoured jelly crystals
    • 2 cups (400g) white sugar
    • 1 cup (125g) plain flour
    • 125g butter

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat the oven to 190 degrees C. Grease a 25x40cm Swiss roll pan.
    2. In a large bowl, stir together 2 cups of flour and baking powder. Cut in 125g 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 jelly crystals over the rhubarb.
    3. Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 125g 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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    Reviews in English (59)


    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 a good idea.  -  26 May 2008  (Review from Allrecipes USA and Canada)


    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.  -  14 Sep 2008  (Review from Allrecipes USA and Canada)


    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.  -  04 Jun 2008  (Review from Allrecipes USA and Canada)