Recipe: Summerlicious Rhubarb Squares

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.

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.

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.

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.

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

Eat them up. Look, almost all gone!

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

Recipe

Print Recipe

Summerlicious Rhubarb Squares

Author: Ali

Servings: 15 bars

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.

Prep Time15 minutes minutes

Cook Time35 minutes minutes

Total Time50 minutes minutes

CourseBaking

CuisineAmerican

Ingredients

• 6 cups of chopped rhubarb
• 2 cups of sugar
• 1/4 cup of water
• 3 tablespoons of corn starch
• 1 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

Instructions

• First - gather all of your ingredients and get out a big pot.
• 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.
• 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.
• Now - time to layer! Put down 2/3 of the crumble and pack it in the 9x13 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.
• Take it out once it's golden brown and then ensure you let it cool before you cut it.