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Go Anywhere Rhubarb Squares

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


  • 1 cup all-purpose flour
  • 1/3 cup confectioners' sugar
  • 1/3 cup cold butter
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 3 cups finely chopped fresh or frozen rhubarb


  • In a small bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 11x7-in. baking dish. Bake at 350° for 12 minutes.
  • For filling, in a large bowl, combine the first four ingredients. Stir in rhubarb; pour over warm crust.
  • Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator.
Nutrition Facts
1 piece: 142 calories, 5g fat (3g saturated fat), 37mg cholesterol, 48mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 2g protein.

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  • barbara
    May 10, 2019

    These have to fabulous. A woman at church couldn't believe they were made with rhubarb as she loves these, yet has always disliked rhubarb.

  • Wieners
    May 31, 2016

    I doubled the recipe in a 10 x 15 pan (as a previous reviewer suggested) to serve at a party. It was barely touched. The guests said they didn't try it because they weren't sure what it was. Once I told them it was rhubarb then they tried it and liked it. They said the flavor was really good but the appearance wasn't. My brother suggested adding raspberries for taste and color. We have our own raspberry patch so I will definitely try that when they are in season. Maybe I'll put some type of crumble or topping on it. Also we think they were better after refrigerating.

  • mrenda
    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.

  • Theresa-M
    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!

  • knollbrookcook
    May 26, 2014

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

  • showthemlove
    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."

  • DarkestDay
    Aug 11, 2011

    Deliciouse! Fast and simple to make. As my husband said "Tastes like more "

  • lurky27
    May 4, 2011

    So easy & so yummy!~ Theresa

  • Mrs. Cowan
    Jan 31, 2011

    So easy and so yummy!

  • brugeo
    Jun 27, 2010

    I made these for the first time to take to a church social - not one was left! And people were asking for the recipe. A definite hit.