Wednesday, 27 June 2012

Rhubarb Squares

I had a load of rhubarb that I needed to cook or freeze, so I decided to make some Rhubarb Squares.  Here's the recipe I used:

Rhubarb Squares


1 cup all-purpose flour 

1/3 cup confectioners' sugar 

1/3 cup butter or margarine

1 cup sugar
1/4 cup all-purpose flour
2 eggs, lightly beaten
1 teaspoon vanilla extract
3 cups finely chopped fresh or frozen rhubarb
In a bowl, combine the flour and confectioners; sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 12 minutes.   
For filling, combine the first four ingredients in a bowl. Stir in rhubarb; pour over warm crust. Bake at 350 degrees F for 35-40 minutes or until wooden pick inserted near the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator.  
This how they looked going in to the oven
 Here's how mine looked.....

This is what you can expect when they come out of the oven

They are very pretty squares, if I do say so myself.


  1. I haven't eaten rhubarb for years. My grandmother used to grow rhubarb in her garden and made the most delicious rhubarb crumble, scrummy.

    I've had disasters when I've attempted to cook rhubarb and usually ended up with a stringy mess.

    My mother told me to add some bicarbonate of soda when cooking rhubarb to get rid of that taste that clings to your teeth. She also used to add a drop of orange juice in teh cooking.

  2. I know what you mean. My husband only likes rhubarb jam that has been just freshly cooked and stored in the refrigerator...that way it doesn't have to be all cooked to a mush. It is that mushy texture that we don't like, but unfortunately if you are preserving it, it has to be cooked for quite a while.

    My mom uses a bit of lemon juice in hers, I'd say that's the same principal as your mom using the orange juice.

  3. I hope there are some of these around when we are in Gambo next weekend.... hint, hint ;)