Moist Rhubarb Bars

    1 hour 15 minutes

    These tasty rhubarb bars are excellent either with icing or whipped cream or even just as they come out of the oven.

    76 people made this

    Serves: 20 

    • 1/2 cup white sugar
    • 1 tablespoon butter
    • 1 1/2 cups packed brown sugar
    • 1 egg
    • 1 teaspoon bicarb soda
    • 1 cup sour cream
    • 1/2 cup chopped walnuts
    • 1 teaspoon ground cinnamon
    • 1/2 cup margarine
    • 2 cups (250g) plain flour
    • 1/2 teaspoon salt
    • 1 1/2 cups chopped rhubarb

    Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20x30cm pan.
    2. Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.
    3. In a separate bowl, cream together brown sugar, margarine and egg.
    4. Add flour, bicarb soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb.
    5. Pour mixture into pan and sprinkle with reserved topping.
    6. Bake for 45 to 50 minutes. Cut in squares and serve warm or cool.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (67)


    This was amazing! I followed the advice of others by adding more rhubarb. I used just over 2 1/2 cups, and I'm glad I did. With adding this extra rhubarb, it does need to cook for at least 40-45 minutes. I know some people cautioned to check it earlier than the directions. I was amazed at how tender the rhubarb was considering that it was raw when it went in the oven. I did make a few alterations. I used light sour cream, I cut back the brown sugar by 1/4 of a cup, and for the topping, I used half the sugar, and used Sweet'n Low for the other half. Five stars!  -  24 May 2007  (Review from Allrecipes USA and Canada)


    These bars are very tasty. Be warned: when you are reading the printed recipe it can be confusing; the list of ingredients read from left to right (that's how you read it to coincide with the steps). The only change I made was I whirled frozen rhubarb in my food processor because I just don't like stringy foods and they turned out wonderful. They were cake-like and golden brown. Absolutely perfect with a cup of coffee or tea on this very damp, chilly, rainy day. Also, your house will smell marvelous while these bake! Enjoy.  -  24 May 2003  (Review from Allrecipes USA and Canada)


    These were very good but I would like to have had a little more rhubarb in the bars. Several of my bites had no rhubarb in them in the squares I ate.  -  13 May 2008  (Review from Allrecipes USA and Canada)