Pauline Murray relies on rhubarb and frozen raspberries for these yummy, crimson treats. "I replaced the fresh raspberries that were originally called for with the frozen variety so that I could decrease the sugar in the fruit mixture," explains the Cleveland, Ohio baker. "The squares are perfect any time of year."
- 1 package (10 ounces) frozen sweetened raspberries, thawed
- 1 cup sugar
- 1/4 cup cornstarch
- 4 cups sliced fresh or frozen rhubarb
- 1-1/3 cups quick-cooking oats
- 1 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2/3 cup butter, melted
- Drain raspberries, reserving juice. Add enough water to reserved juice to measure 1-1/2 cups; set berries aside. In a small saucepan, combine the sugar and cornstarch. Gradually stir in raspberry juice mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the berries and rhubarb; set aside.
- In a bowl, combine the crust ingredients until blended. Set aside 1/4 cup for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 8-10 minutes or until set.
- Top with fruit mixture. Sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until bubbly and rhubarb is tender. Cool on a wire rack. Cut into squares. Yield: 18 servings.
Originally published as Ruby Razz Dessert Squares in Light & Tasty April/May 2006, p28
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