Sunday, 14 June 2015

Rhubarb Custard Squares

I get so much pleasure from going into my own backyard and cracking off a few long, crunchy stalks of fresh rhubarb.  I actually love to eat it, right from the rhubarb patch !  The tartness, and crispy texture of uncooked rhubarb is so fresh-tasting and delicious, and it always reminds me that summer is just around the corner.

I remember that when I was a child, I always loved eating rhubarb.   My mother would tell me not to eat too much, because I would get a stomach ache.  Now, I feel so lucky because I can eat as much rhubarb as I like......and I do.  I am constantly nibbling on little chunks of it, as I prepare it for recipes.

I love to bake with rhubarb, and make jams or relish. My late mother-in-law was one of the best bakers I ever had the pleasure of taste-testing for.  She was also an avid berry picker, and loved to make different and delicious treats from whatever berries or fruit was in season.  The rhubarb was the first to be ripe, in early to mid-June.  She would go on a "baking marathon", baking anything and everything rhubarb.  I pulled out her "Rhubarb Custard Squares" recipe this morning, and gave it a try.  I've put the recipe at the end of this post. 

Here's how my rhubarb looked before I picked it..........

How many pieces did I eat, while chopping?????? (ha ha)

 Here's the recipe------simple and delicious!!!


1/2 cup sugar
1/2 cup butter softened
1 1/4 cup flour
Blend crust ingredients and press into 13"x9" pan.
Bake 10 minutes at 350F and remove from oven.


1 cup sugar
1/2 tsp. salt
2 tsp. vanilla
4 eggs beaten
5 cups rhubarb
Combine these ingredients well. Pour over crust.
Continue baking for 1/2 hour.