Rhubarbcrispsquares Recipes

Steps:

• Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs.
• Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan.
• Bake at 350 degrees F for 12 minutes.
• For filling, combine the first four ingredients in a bowl.
• Stir in rhubarb; pour over a warm crust. Bake at 350 F for 35-40 minutes or until wooden pick inserted in center comes out clean.
• Cool on wire rack.
• Serve warm if desired.
• Store in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
• Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
• Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

Steps:

• For the rhubarb jam: Toss the rhubarb with the cornstarch in a medium saucepan. Stir in the sugar and water and bring to a simmer over medium-high heat. Reduce the heat and simmer, stirring often, until the rhubarb has broken down and the mixture is very thick, about 20 minutes. Cool completely.
• For the crust: Place a large rimmed baking sheet in the oven and preheat to 375 degrees F. Line an 8-by-8-inch metal baking pan with foil; butter the foil.
• Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles coarse meal. Add the water and pulse until the dough comes together in a ball.
• Measure out 2/3 cup of the dough and place in a small bowl. Transfer the remaining dough to the prepared baking pan and push evenly into the bottom of the pan. Refrigerate until firm, about 10 minutes.
• Meanwhile, add the oats, allspice and cinnamon to the dough in the bowl and mix well to combine. Refrigerate until firm, about 10 minutes.
• Spoon the rhubarb jam onto the chilled crust and spread evenly with an offset spatula. Crumble the oat topping over the jam. Place the baking pan on the preheated baking sheet and bake until the crust and topping are golden brown, 40 to 45 minutes. Transfer to a rack to cool completely. Carefully remove from the pan and cut into bars.

Steps:

• Trim the ends from the rhubarb and cut into 6 inch lengths. Soak in a large bowl full of cold water for 20 minutes. Drain and pat dry, then cut crosswise into 1/2 inch slices.
• In a saucepan, stir together the orange juice, 1 cup of sugar and salt. Bring to a boil and add the rhubarb. Return to a boil, then set heat to medium-low and simmer, stirring only 2 or 3 times, until rhubarb is tender, 7 to 10 minutes. Stirring too much will cause the rhubarb to break down. Transfer the rhubarb mixture to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until cold, at least 1 hour.
• Whip the heavy cream with the remaining sugar in a large bowl using an electric mixer until it can stand in a soft peak.
• To assemble the fools, spoon 1/4 cup of the rhubarb mixture into each of 8 small glasses. Cover with the same amount of whipped cream. Repeat layers until you reach the top of the glasses. Cover and refrigerate for at least 1 hour and up to 6 hours before serving.

Steps:

• In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

Steps:

• Combine flour and sugar; cut in butter until crumbly. Press into a 13x9-in. baking pan. Bake at 350° for 10 minutes. Cool slightly. , For filling, blend flour and cream in a bowl until smooth. Add 1-1/4 cups sugar and egg yolks; mix well. Fold in vanilla and rhubarb. Pour into crust. Bake at 325° for 55-60 minutes or until a sharp knife inserted in the center comes out clean. , Meanwhile, make a meringue by beating egg whites until stiff. Add remaining sugar and beat again until stiff peaks form. Remove cake from oven; top with meringue immediately and broil lightly.

Steps:

• In a saucepan, cook rhubarb with 1/2 cup of the sugar until it is tender.
• Combine 1/4 cup of sugar with cornstarch and add to the rhubarb mixture.
• Continue cooking 4-5 minutes.
• Cool.
• Sift flour and baking soda, brown sugar and rolled oats.
• Cut in butter.
• Pat half of this mixture into a 9 x 13 pan (greased).
• Spoon cooled rhubarb mixture over.
• base.
• Top with other half of crumbed mixture.
• Bake 375F 35-45 minutes.
• Cut in squares once cooled.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
• Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
• Bake in preheated oven until rhubarb layer is set, about 45 minutes.

Steps:

• Preheat oven to 375°F.
• In a bowl, cream the butter. Incorporate the 1/4 cup brown sugar and 1 1/2 cup flour. Put this mixture in a greased cake pan of 8 inches press firmly on the bottom and sides.
• In a saucepan, cook rhubarb 15 minutes with the 1 1/2 cup brown sugar at medium heat. Let cool.
• In a bowl, mix eggs, 3 tablespoon flour, salt, milk, melted butter and cooked rhubarb. Pour slowly in the cake pan.
• Cook 45 minutes and let cool.
• Cut in 64 squares.

Steps:

• Preheat oven to 350, grease 9x13 baking dish.
• mix oats,brown sugar,flour and butter together, put 1/2 of mixture into the bottom of baking dish, place rhubarb over the mixture and sprinkle with cinnamon.
• In medium saucepan cook water,sugar,cornstarch and vanilla over medium heat until thick, let cool slightly,pour over rhubarb and sprinkle remaining oats+flour mixture on top Bake for 30-35 minutes.

Steps:

• Combine rhubarb, sugar, flour and cinnamon and put into 8" x 8" x 2" glass baking dish.
• Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
• Bake at 375 for 35 minutes.

Steps:

• Combine 2 cups flour, baking powder and salt.
• Cut in 1/2 cup butter.
• Add eggs and milk.
• Pat into a greased 9 x 13 pan.
• Cover with rhubarb and sprinkle dry gelatin on top.
• Mix butter, sugar and l cup of flour.
• Put this on top of rhubarb.
• Bake 30-35 minutes at 350 degrees.
• Let cool then cut into squares.

Steps:

• Mix rhubarb , sugar, water, vanilla .
• Add cornstarch which has been dissolved in water.
• Cook until thick.
• Mix together ostmeal and all other ingredients until crumbly.
• Pat 3/4 of mixture into greased 9x13 pan (I used half mixture for top and bottom).
• Pour in rhubarb mixture and sprinkle remaining crumbs over top.
• Bake at 375 degrees for 30-35 minutes.
• Cooland cut into small bars.
• NOTE: A 10 oz box of frozen strawberries can be mixed with the hot rhubarb mix.

Steps:

• Mix first four ingredients well and press into 9" x 13" pan; bake at 350°F for 5-10 minutes.
• Mix together remaining ingredients and pour over crust; bake at 350°F for 40 minutes or until set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.
• Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
• Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
• Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.

Steps:

• Preheat oven to 350°F.
• Grease an 8" square cake.
• Filling:.
• Combine rhubarb, sugar, cornstarch and zest in a saucepan.
• Cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened.
• Set aside and allow to cool.
• Base:.
• Mix together flour, sugar, pecans, cinnamon and salt.
• Cut in butter until mixture resembles course crumbs using a pastry blender, 2 knives or your fingers.
• Set aside 1 cup.
• Press remainder evenly in greased cake pan.
• Spread filling evenly over base and sprinkle.
• reserved flour mixture evenly over top.
• Bake in preheated oven or 35 to 40 minutes or until golden brown.
• Place pan on a rack to cool.
• After completely cooled, cut into squares.