If you have fresh rhubarb or frozen, these bars are different as they have strawberry gelatin added with the rhubarb. Great to use with the abundance of rhubarb you have growing or bought at the Farmers Market. You can use some of the frozen you have in your freezer for the cold months or a lot of grocery stores sell frozen rhubarb. Why not bake a pan for your self or your friends and neighbors? This is half of the regular recipe made in a 7 by 11 pan or a 9 inch square pan. If you want more just double the recipe and use a larger pan.
Strawberry Rhubarb Squares
Ingredients
1 cup gluten free all purpose baking flour or regular all purpose flour
½ teaspoon baking powder
¼ cup cold butter
1 large egg beat room temperature (use a fork to beat)
1 ½ tablespoon milk
2 ½ cups sliced fresh or frozen rhubarb, thawed
½ package (3 ounces) strawberry gelatin
Topping
½ cup sugar
½ cup gluten free all purpose baking flour
¼ cup cold butterzDirections
Preheat oven to 375°F. IN a medium size bowl combine flour and baking powder. Cut in ¼ cup butter until mixture resembles coarse crumbs. Stir in egg and milk until moistened. Press onto the bottom of 11 x 7 pan lightly greased or use a cooking spray. (Use lightly as there is butter in the mixture.
Top with the rhubarb; sprinkle with gelatin. For the topping in a small bowl combine sugar, flour and cut in the butter until it looks like coarse crumbs. Sprinkle over the top of the bars. Bake until lightly browned, 35 to 40 minutes. Cook on a wire rack. Cut into bars. Serve with ice cream or ½ and ½ to pour on if desired.
The egg is needed if you are using Gluten Free flour and helps hold the bars together. You might not need it with regular flour but I have not tried that.
rhubarb is not a common ingredient in Mississippi. I tried to grow it once, but it did not like our heat at all.
ReplyDeleteIt really needs a cold winter to do well. It is always welcome up here in the Spring as it comes up early when we often still have snow on the ground. Always reminds me that Spring will come.
DeleteMyrna sent over some of these for my husband, John, he thought they were great!
ReplyDeleteRhubarb is one of the "payoffs" of enduring cold winters! Thank you for sharing this, Myrna. One can't have too many rhubarb recipes, and I don't have this one. My mom just picked again today so there's plenty with which to try a new recipe!
ReplyDeleteHow true,at least the cold winters!This is different with the gelatin.
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