Family Favorites - Rhubarb Squares

  Spring is in the air and that of course means Rhubarb. Thank goodness everyone in our household likes it. It is also a favorite of Bettie’s boss and Sue’s husband John. Guess that means I will have to share with them. Maybe, if there is any left. As this is a nice sunny Saturday, we will most likely eat it all before any one else gets any.
  This recipe from the Holiday Recipes book printed by Midwest Power in 1993 is for Rhubarb Bars. It is quite similar to the pie recipe I make. The pie is the most popular, but these bars were much easier to make. Really simple and fast. They get eaten just as fast as they take to make. Either warm or cold is good. 
  I did save out one piece for John. Eric will have to wait till next time.
Rhubarb Squares
CRUST
1 cup all-purpose flour
⅓ cup sifted powdered sugar
⅓ cup butter
FILLING
1 cup sugar 
¼ cup all-purpose flour
pinch of nutmeg (optional)
2 eggs, slightly beaten
1 teaspoon vanilla
3 cups finely chopped rhubarb
  In mixing bowl, combine one cup flour and powdered sugar. Cut in butter until mixture resembles coarse crumbs. Pat mixture into bottom of an 11x7x1 ½ inch or 9x9x2 inch baking pan. Bake at 350°F for 12 minutes.
  In the same mixing bowl (why dirty another bowl) beat together sugar, ¼ cup flour, eggs and vanilla. (I added a pinch of nutmeg). Stir in rhubarb. Pour over warm crust in baking pan. Return to oven and bake for 35 minutes more or until done. Serve warm or cool. Store in refrigerator.

7 comments:

  1. Aye definitely making this one. Spring is rhubarb end of story. ;) Got my eye on your next posts.

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  2. My mouth is watering! This looks sooooooooooooooo good! Do you think it would freeze well? My hubby doesn't like rhubarb. I suppose I could be forced to eat the whole pan myself since it's not all that big & would keep over a few days in the fridge. ;-)

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  3. I don't think it would freeze well. I would cut the recipe in half or eat the whole pan myself. It will keep in the fridge for a few days.

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  4. Picked up some rhubarb this morning. Now the decision: rhubarb bread or this!?!

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  5. How do you know when the custard part is done? Wish I had your phone # as mine is in the oven.

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  6. It should be set when you gently shake it. If it is still a little jiggly in the center that is OK. The 35 minutes has always worked fine for me.

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  7. I went by the typical "clean knife" method for a custard. Worked beautifully and it's delicious!

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