GO ANYWHERE RHUBARB SQUARES
Steps:
- In a bowl, combine 1 cup flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 12 minutes.
- To make filling: combine white sugar, 1/4 cup flour, eggs and vanilla extract in a bowl. Stir in rhubarb; pour over warm crust.
- Bake at 350 degrees F for 35-40 minutes or until wooden pick inserted near the center comes out clean. Cool on wire rack.
- Serve warm if desired. Store in the refrigerator.
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."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- 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 : Calories 142 calories, Fat 5g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 48mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
FIVE-INGREDIENT RHUBARB SQUARES
Rhubarb in your garden? Turn it and four other ingredients into a delicious warm-from-the-oven dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 cups of the mixture. Reserve remaining crumbly mixture for topping. Bake 13 minutes.
- In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
- Bake 45 to 50 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 46 g, Cholesterol 65 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 34 g, TransFat 0 g
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