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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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Baking
Cuisine: American
Servings: 15 bars
Author: Ali


  • 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


  • 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.