Go Anywhere Rhubarb Squares Recipe

Publisher Photo
Shares Spearville, Kansas field editor Pat Habiger, "Everyone loves these squares, which travel well to picnics and potlucks. The recipe combines rhubarb filling with a cookie crust."
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 16 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup confectioners' sugar
  • 1/3 cup cold butter
  • FILLING:
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups finely chopped fresh or frozen rhubarb

Nutritional Facts

1 serving (1 piece) equals 142 calories, 5 g fat (3 g saturated fat), 37 mg cholesterol, 48 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a small bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 11-in. x 7-in. baking dish. Bake at 350° for 12 minutes.
  2. For filling, in a large bowl, combine the first four ingredients. Stir in rhubarb; pour over warm crust.
  3. Bake at 350° for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator. Yield: 16 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Go Anywhere Rhubarb Squares in Taste of Home April/May 1996, p45

Nutritional Facts

1 serving (1 piece) equals 142 calories, 5 g fat (3 g saturated fat), 37 mg cholesterol, 48 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Go Anywhere Rhubarb Squares

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jun. 1, 2014

"This was great. I made the crust with honey and coconut oil. The filling I left the same except for honey in place of the sugar. We really enjoyed it. I will be making this again."

MY REVIEW
Reviewed May. 30, 2014

"I have been making these since the recipe came out in Taste of Home magazine many years ago. I double the recipe in a 10 X 15 pan and everyone looks for it when we have a potluck. I have shared the recipe many times. Quick, easy and yummy!"

MY REVIEW
Reviewed May. 26, 2014

"These are so easy and delicious. I use a 9x9 pan. I usually serve it with some whipped cream."

MY REVIEW
Reviewed Apr. 17, 2013

"Doubled the recipe, baked it in a 10" X 15" jelly roll pan, took it to church for fellowship, and it was LOVED. Two people were surprised they liked it because they "hate" rhubarb. Not anymore. :-)"

MY REVIEW
Reviewed Apr. 7, 2012

"I have made this a few times and am about to make it again for Resurrection Sunday. I use soft white whole wheat and softened coconut oil (a bit less than the butter) in the crust and will reduce the sugar in the topping. We are die hard rhubarb fans and most people up here say, "Wonderful, but use less sugar next time.""

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