Rhubarb Squares Made Simple

Posted on June 12, 2013. Filed under: Food Made Simple | Tags: , , , |

Food - Rhubarb Squares 1 Food - Rhubarb Squares 2

The rhubarb is prime right now.  Pull some out, hack off the leaves, wash and chop.  Make this simple recipe with a quick crust whipped up in the food processor and briefly baked with the rhubarb mix topping it.  It’s great by itself or with a scoop of vanilla ice cream on top after being warmed in the toaster over.  Enjoy!

Food - Rhubarb Squares 3

Rhubarb Squares Made Simple

Measurements for 11″ x 7″ pan.  Measurements in parenthesis for 13″ x 9″ pan.

CRUST:

  • 1  cup flour (can be mix of whole wheat as well as other flours too) (1.5)
  • 1/3  cup confectioners’ sugar (.5)
  • 1/3  cup butter and/or melted coconut oil mix (.5 C. and 2 T.)

FILLING:

  • 1  cup sugar (1.5)
  • 1/4  cup all-purpose flour (.5 C.)
  • 2  eggs, lightly beaten (4 eggs)
  • 1  teaspoon vanilla extract (2t.)
  • 3 cups chopped fresh or frozen rhubarb (5 C. + and/or mixed with berries like raspberries or tart cherries)

1.In bowl of food processor place all ingredients for crust.  Process until crumbs form that can be pressed together.  Or in a bowl, combine the flour and confectioners sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11-in. x 7-in. x 2-in. (9 x 13) baking pan. Bake at 350 degrees F for 12 minutes (15 minutes).

2.For filling, combine the first four ingredients in a bowl. Stir in rhubarb; pour over warm crust. Bake at 350 degrees F for 35-40 minutes (50-60 minutes) or until wooden pick inserted near the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator.

(9×13:  12 servings 315 cals. 11.7 g fat, 48.9 carbs, 1.7 fiber, 4.6 protein)

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