Go Anywhere Rhubarb Squares 21 Recipes
GO ANYWHERE RHUBARB SQUARES
Shares Spearville, Kansas field editor Pat Habiger, 'Everyone loves these squares, which travel well to picnics and potlucks. The recipe combines rhubarb filling with a cookie crust.'
Provided by Allrecipes Member
Time 1h5m
Yield 16
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 23.6 g, Cholesterol 33.4 mg, Fat 4.6 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 37.1 mg, Sugar 15.3 g
RHUBARB SQUARES
These squares are so yummy. I made them a few times when I was living with my parents. It's from Qu'est-ce qu'on Mange
Provided by Boomette
Categories Dessert
Time 1h5m
Yield 64 squares, 64 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a bowl, cream the butter. Incorporate the 1/4 cup brown sugar and 1 1/2 cup flour. Put this mixture in a greased cake pan of 8 inches press firmly on the bottom and sides.
- In a saucepan, cook rhubarb 15 minutes with the 1 1/2 cup brown sugar at medium heat. Let cool.
- In a bowl, mix eggs, 3 tablespoon flour, salt, milk, melted butter and cooked rhubarb. Pour slowly in the cake pan.
- Cook 45 minutes and let cool.
- Cut in 64 squares.
Nutrition Facts : Calories 65.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 16.5, Sodium 40.3, Carbohydrate 8.8, Fiber 0.2, Sugar 5.9, Protein 0.8
RHUBARB SQUARES
-Ruth Windle, Kettle Falls, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 20-24 servings.
Number Of Ingredients 10
Steps:
- Combine flour and sugar; cut in butter until crumbly. Press into a 13x9-in. baking pan. Bake at 350° for 10 minutes. Cool slightly. , For filling, blend flour and cream in a bowl until smooth. Add 1-1/4 cups sugar and egg yolks; mix well. Fold in vanilla and rhubarb. Pour into crust. Bake at 325° for 55-60 minutes or until a sharp knife inserted in the center comes out clean. , Meanwhile, make a meringue by beating egg whites until stiff. Add remaining sugar and beat again until stiff peaks form. Remove cake from oven; top with meringue immediately and broil lightly.
Nutrition Facts : Calories 199 calories, Fat 14g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 109mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
GO ANYWHERE RHUBARB SQUARES [21]
Yield 16 Servings
Number Of Ingredients 8
Steps:
- 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.
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- Preheat the oven to 350°F. Butter a 9 X 13 baking dish, line it with parchment paper, and then butter the parchment paper. This helps the bars lift easily from the pan.
- Whisk together the flour, powdered sugar, and salt. Cut in the butter until coarse crumbs form. You can also use your food processor to cut in the butter and make this dough for the cookie crust. Press the dough evenly into the prepared pan.
- While the crust bakes, whisk together the sugar, flour, eggs and vanilla. Stir in the rhubarb. Pour the filling over the warm crust when you take it from the oven.
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