Rhubarb Crumb Bars - Everyday Food with Sarah Carey

[@raihanaahmed8105]

i made this recipe probably 5 years ago and found it again. Definitely making them again!! Loved them so much

[@shakilaahmed5106]

A lovely cookie ‘n’ crumble creation. Love from London.

[@beauation]

I enjoyed your enthusiasm in your tutorial, Sarah Carey; I can't wait to try this recipe out with my first rhubarb harvest!

[@Pianofied]

Oh, I absolutely love rhubarb! More rhubarb recipes!

[@fullsend986]

I’ve made these for years they are soooo good

[@JustMili22]

Made this last night Thank you so much my family loooved it Making it again soon

[@rsstenger5113]

Thanks for this fun cooking video. I'll give it a try today. My husband is a big fan of Rhubarb cake.

[@gulyaswift1503]

I love spring too

[@Pamela6743]

Thank you Sarah. I made this and it was terrific! 🙌🏻✨🙌🏻

[@VeronicaHastings]

We have so much fresh rhubarb this time of year. It's nice to have a recipe that isn't jam or pie. The leaves aren't actually very toxic. I looked up the LD50 (lethal dose for 50% of people). It's about 5kg (11 pounds) of rhubarb leaves. A rather bothersome way to kill an enemy.

[@jd60s]

I use to buy something close to this in a vending machine at my work, believe or not..It was very close to this except this one had cream cheese in it..Man was that awesome..I bought every one when the machine was filled..Wish I could find a recipe for that one..

[@janm2473]

Simply delicious, Sarah. I double batched it in a large pan. Momma Mia!

[@LA-bm5fu]

"it's poisonous. plus it doesn't taste like anything" made me lol you're awesome :)

[@GPurityPureTalk]

lol i thought that was funny too

[@mandykong4345]

I love this recipe and I already made it successfully few times except I reduced the sugar, thanks

[@blairtheageese5269]

I grow the best rhubarb and make a cake like this Yes it s so good thanks

[@SriNeththra]

"protect your self"........Thank you so much Sarah.

[@dhb626yt]

Sarah, I have subbed to EverydayFoods, you are hilarious, now yet another red head in my life (love the red heads) you remind me of Lucille Ball, hilarious, quirkey, outlet of personality, only difference is you can COOK. Thank you for being you and teaching us how to cook and eat better. (Smiles)

[@loridennis2989]

dhb626yt Don't think she's a real redhead 😁

[@pedrocamacho8768]

very good thank you i will try it tomorrow. i subscribe. San diego Ca. if the leaves are poisenous, why whouldnt the stems be poisonous also ????

[@mikeyd946]

I need to make this NOW!!!

[@loridennis2989]

I'm gonna try these!

[@smoughal]

Is the flour plain or self raising?

[@jaimereynolds258]

I've never had it. It looks weird, and I'm like a child who won't try new food LOL. My dad loves the stuff though. Will probably make this for him for his birthday. Thank you for the video ❤

[@scout2125]

Geez how many dishes was that for an 8x8 dessert.

[@bettyalgier4245]

I have frozen rhubarb. How would you suggest I use this in this recipe?

[@KinderAp]

Can I use an another beries ? (Strawberry,,rapsberrie...)

[@nicolejung9790]

Can I substitute confectioner sugar for regular sugar?!

[@SnowberryMonchichi]

I loved watching ur video, Thank You Very Much! FunS!

[@RachelS84]

How do you thoroughly clean the rhubarb?

[@eliahgolan4768]

I can't find rhubarb in my country, can I replace it with another fruit of just the cake with no crumbs or fruit?

[@tpc2008]

Can we substitute rhubarb with something else?

[@sarahcarey984]

You might be able to, not completely sure as i never have, but it will probably work! xs

[@62blueglow]

I was wondering about another fruit also, will that work, blueberries, pears, etc. btw, I am not a bot I am a real person

[@نسيم-ر9ز]

طباخه رائعة وناجحة

[@aiden12carter]

I've never had rhubarb and have heard chefs frequently say they use this, can someone describe the flavor of it to me?

[@alanef4127]

It's very tangy and somewhat sour. That's why in most recipes there is lots of sugar.

[@siham5180]

What is the difference between brown sugar and normal sugar accept for the colour 😳

[@bvdnolimit2007]

+Siham boeit je niet Brown sugar is more healthier beacuse is not so refined:) Is actually the first stage of refinement. Normal sugar is refined up to 3 times:) wich gives the sweet taste , not the nutrients:) from beet. The brown sugar has all the vitamins and nutrients from beet:)

[@siham5180]

+Viorel Bosneac thank you for your explination

[@loridennis2989]

Viorel Bosneac Molasses is what makes brown sugar brown.

[@frdrcksncn]

what does rhubarb taste like?

[@JoanieBull]

Like strawberry lemmon apples.

[@qubsta7037]

She said the leaf are poison?

[@donelookin3386]

what is happening with the hair....

[@NaturalCanadian]

with water!

[@elvinafernandes]

I tried it. But it was sour :( maybe the rhubarb

[@TanzRC]

Why not just make this and find out? :)

[@calmdownandliveitup]

@EverydayFoodVideos I notice in your videos that you crack your eggs straight into your mixtures while baking. You should really be cracking the eggs into a separate bowl 1.) to prevent egg shells and 2.) just in case if you have a bad egg 3.) just in case of these two things happen, you won't have to restart or struggle or get the egg shells out

[@malvavisco10]

“The reason is because” is redundant… so, instead of saying “one of the reasons is because of rhubarb,” it should be “one of the reasons is rhubarb.”