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.
Servings: 15 bars
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.