Recipes

Recipe: Summerlicious Rhubarb Squares

Summerlicious Rhubarb Squares: 3ten.ca #rhubarb

Summer and rhubarb just go together. No rhubarb? No summer!

This recipe doesn’t depend on strawberries – nope – this recipe lets the rhubarb shine all by itself. Time for summerlicious rhubarb squares.

Ingredients

  • 6 cups of chopped rhubarb
  • 2 cups of sugar
  • 1/4 cup of water
  • 3 tablespoons of corn starch
  • a tablespoon of vanilla
  • 1 1/2 cup of oats and brown sugar
  • 1/2 cup of cake flour
  • 1 cup of white flour
  • 2 sticks of butter
  • 1/2 cup of walnut pieces

First – gather all of your ingredients and get out a big pot.

Summerlicious Rhubarb Squares: 3ten.ca #rhubarbSummerlicious Rhubarb Squares: 3ten.ca #rhubarb

In a large pot mix together the first 5 ingredients and bring to a boil. Then, lower the temperature to medium and let simmer for about 10 minutes. Stir often.

Summerlicious Rhubarb Squares: 3ten.ca #rhubarbSummerlicious Rhubarb Squares: 3ten.ca #rhubarb

While the rhubarb is cooking grab your pastry cutter and mix the rest of the ingredients together to create a crumble. Once the rhubarb is done, pour it out on a cookie sheet (that has a lip) and place it in the freezer to cool quickly – only about 10-15 minutes, while you keep working on the crumble.

Summerlicious Rhubarb Squares: 3ten.ca #rhubarbSummerlicious Rhubarb Squares: 3ten.ca #rhubarb

Now – time to layer!

Put down 2/3 of the crumble and pack it in the 9×13 pan. Gently pour over the rhubarb mixture. Then top with the remaining 1/3 of the crumble. Bake in the oven for 30-35 minutes at 375 degrees.

Summerlicious Rhubarb Squares: 3ten.ca #rhubarbSummerlicious Rhubarb Squares: 3ten.ca #rhubarb

Take it out once it’s golden brown and then ensure you let it cool before you cut it.

Summerlicious Rhubarb Squares: 3ten.ca #rhubarb

Eat them up. Look, almost all gone!

Summerlicious Rhubarb Squares: 3ten.ca #rhubarb

Enjoy this summerlicious treat! Let me know if you like it.

Recipe

Recipe: Summerlicious Rhubarb Squares
 
Prep time
Cook time
Total time
 
Author:
Serves: 15
Ingredients
  • 6 cups of chopped rhubarb
  • 2 cups of sugar
  • ¼ cup of water
  • 3 tablespoons of corn starch
  • a tablespoon of vanilla
  • 1½ cup of oats and brown sugar
  • ½ cup of cake flour
  • 1 cup of white flour
  • 2 sticks of butter
  • ½ cup of walnut pieces
Instructions
  1. First - gather all of your ingredients and get out a big pot.
  2. In a large pot mix together the first 5 ingredients and bring to a boil.
  3. Then, lower the temperature to medium and let simmer for about 10 minutes. Stir often.
  4. While the rhubarb is cooking grab your pastry cutter and mix the rest of the ingredients together to create a crumble.
  5. Once the rhubarb is done, pour it out on a cookie sheet (that has a lip) and place it in the freezer to cool quickly - only about 10-15 minutes, while you keep working on the crumble.
  6. Now - time to layer! Put down ⅔ of the crumble and pack it in the 9x13 pan. Gently pour over the rhubarb mixture. Then top with the remaining ⅓ of the crumble.
  7. Bake in the oven for 30-35 minutes at 375 degrees.
  8. Take it out once it's golden brown and then ensure you let it cool before you cut it.

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