Strawberry Rhubarb Squares Recipes

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STRAWBERRY-RHUBARB SQUARES



Strawberry-Rhubarb Squares image

Yum! A ruby-red dessert that serves a crowd!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 20

Number Of Ingredients 15

1 cup butter or margarine, softened
1 cup packed brown sugar
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 1/2 cups quick-cooking oats
2/3 cup chopped nuts
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated sugar
2/3 cup Gold Medal™ all-purpose flour
2 tablespoons milk
4 eggs
4 cups sliced strawberries (2 pints)
4 cups sliced rhubarb (8 stalks)
Whipped cream or ice cream, if desired

Steps:

  • Heat oven to 375°F. In medium bowl, mix butter, brown sugar and vanilla with spoon. Stir in 2 cups flour, the oats, nuts, baking soda and salt until crumbly. Reserve 2 cups crumbly mixture. Press remaining crumbly mixture in ungreased 15x10x1-inch pan.
  • In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs with spoon until smooth. Fold in strawberries and rhubarb. Spoon filling onto crust. Sprinkle with reserved crumbly mixture.
  • Bake 40 to 50 minutes or until topping is golden brown and filling is set. Cool slightly, about 30 minutes. For serving pieces, cut into 5 rows by 4 rows. Serve with whipped cream. Store covered in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 33 g, TransFat 1/2 g

STRAWBERRY RHUBARB DESSERT BARS



Strawberry Rhubarb Dessert Bars image

I use this one every year during rhubarb season. A Pennsylvania State Fair Butter Cookie Contest Winner, originally found on the Land O' Lakes website. Times do not include cooling time.

Provided by Muffin Goddess

Categories     Bar Cookie

Time 1h

Yield 24-36 cookies

Number Of Ingredients 13

1 1/2 cups fresh rhubarb, sliced into 1-inch pieces (unsweetened frozen rhubarb may be used)
1 1/2 cups fresh strawberries, sliced
1 tablespoon lemon juice
1/2 cup granulated sugar
2 tablespoons cornstarch
1 1/2 cups all-purpose flour
1 1/2 cups quick oats (old fashioned may be used, but not instant)
1 cup brown sugar (firmly packed, I use light brown but dark can be substituted)
3/4 cup butter, softened (12 tbs., or 1 1/2 sticks)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup confectioners' sugar
1 -2 tablespoon milk or 1 -2 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F. Grease the bottom of a 13x9 inch baking pan.
  • Combine rhubarb, strawberries, and lemon juice in a 2-qt saucepan. Cover and cook over medium heat, stirring occasionally, 8 to 12 minutes or until fruit is tender.
  • Combine granulated sugar and cornstarch in a small bowl, then mix into the fruit mixture.
  • Keep cooking, stirring constantly, until mixture comes to a boil (approximately 1 minute). Continue boiling until thickened (1 minute). Remove from heat and set aside.
  • Combine all crust ingredients in a large mixing bowl. Beat on low speed, scraping bowl often, for 1 to 2 minutes or until mixture is crumbly.
  • Set aside 1 1/2 cups of crumb mixture.
  • Press remaining crumb mixture onto bottom of prepared pan. Spread fruit filling over crust, and sprinkle evenly with reserved crumb mixture.
  • Bake at 350 degrees F for 30 to 35 minutes, or until crust is golden brown.
  • Cool completely (I pop pan in fridge for a bit if I'm short on time).
  • Mix drizzle ingredients in a small bowl. Drizzle over cooled bars. Cut into bars.

Nutrition Facts : Calories 171.6, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 105, Carbohydrate 28, Fiber 1.1, Sugar 17.3, Protein 1.7

STRAWBERRY RHUBARB CRUMB BARS



Strawberry Rhubarb Crumb Bars image

If you're looking for a new strawberry and rhubarb recipe, try these delicious crumb bars. The bar cookies have a crumb crust, a juicy rhubarb and strawberry filling, and a crumbly top.

Provided by Bren

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

1 ⅓ cups all-purpose flour
½ teaspoon baking soda
1 pinch salt
1 ⅓ cups quick cooking oats
½ cup lightly packed light brown sugar
½ cup white sugar
¾ cup melted unsalted butter
2 teaspoons pure vanilla extract
1 ⅔ cups strawberries, hulled and diced
1 ½ cups fresh rhubarb, cut into 1/4 inch pieces
1 tablespoon freshly squeezed lemon juice
⅓ cup white sugar
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
  • Combine flour, baking soda, and salt in a bowl; stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.
  • Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside.
  • Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.
  • Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly.
  • Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 39.4 g, Cholesterol 30.5 mg, Fat 12.3 g, Fiber 2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 70.4 mg, Sugar 21.1 g

STRAWBERRY RHUBARB CHEESECAKE BARS



Strawberry Rhubarb Cheesecake Bars image

These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. -Amanda Scarlati, Sandy, Utah

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 19

1 cup all-purpose flour
1/3 cup packed brown sugar
Dash kosher salt
1/2 cup cold butter, cubed
1/3 cup finely chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons 2% milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Dash kosher salt
1 large egg, room temperature, lightly beaten
JAM:
1/2 cup sugar
2 tablespoons cornstarch
1-1/3 cups chopped fresh strawberries
1-1/3 cups sliced fresh or frozen rhubarb
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans., Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust., Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour. , For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight. , Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.

Nutrition Facts : Calories 215 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

STRAWBERRY-RHUBARB CHEESECAKE SQUARES



Strawberry-Rhubarb Cheesecake Squares image

I was wondering what to do about a dessert and decided on cheesecake. I wanted alot of leftovers so I made the cheesecake into squares!! My first time making cheesecake and this turned out soooo melt in your mouth!! The taste is not rich like normal cheesecake. Its light and heavenly!

Provided by Chef Luny

Categories     Cheesecake

Time 1h25m

Yield 20 Squares, 20 serving(s)

Number Of Ingredients 9

3 cups graham cracker crumbs
1/2 cup butter (melted)
4 (250 g) packages light cream cheese
4 large eggs
1/4 cup butter (melted)
1 cup sugar
2 tablespoons real maple syrup
1 tablespoon vanilla
1 (540 ml) can strawberry rhubarb pie filling

Steps:

  • Preheat oven 350 F.
  • In a bowl, mix up the 1/2 cup melted butter and graham cracker crumbs until there are no dry crumbs left. In a 9x13 pan, pat the graham cracker crumbs down firmly. Bake for 15 minutes at 350f.
  • Meanwhile as that is baking, In a large bowl whip up the cream cheese, add in sugar, maple syrup, 1/4 cup butter and vanilla. Add in one egg at a time and whip with electric hand mixer until all eggs are well blended.
  • Take the graham cracker crust out of the oven. Place and spread evenly the cream cheese mixture and bake for 1 hour. You will want to check 30 minutes in and 15 minutes after. At 40 minutes it looks done but the middle is still raw. Dont be afraid to have darker edges, you'll not burn the cheesecake.
  • Once the cheesecake filling is cooked. Chill for 3 hours. I put mine in the freezer with a towel underneath as it was really hot. Pour the pie filling over and spread evenly. Cut into squares once done!

Nutrition Facts : Calories 301.1, Fat 20.5, SaturatedFat 11.3, Cholesterol 92.6, Sodium 302.8, Carbohydrate 23, Fiber 0.3, Sugar 16.8, Protein 6.8

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