Rhubarbsquares 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 the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking dish.
• In a medium bowl, cream together the butter and 1/4 cup sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the butter mixture until a stiff dough forms. Press the dough into the bottom and 1/2 inch up the sides of the prepared pan.
• Bake crust for 15 minutes, or until firm.
• In a saucepan over medium heat, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water. Bring to a boil, and cook until rhubarb is tender, about 10 minutes. Mix remaining 2 tablespoons of water with the cornstarch, and stir into the saucepan. Cook, stirring constantly, until the sauce is thickened. Remove from heat, and spread over the baked crust.
• In a medium glass or metal bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar, continuing to beat until whites form stiff peaks. Spread meringue over the layer of rhubarb sauce, and sprinkle coconut over the top.
• Bake for 10 minutes in the preheated oven, or until the meringue is golden brown. Cool completely before cutting into squares.

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:

• 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:

• 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:

• For the bars: Preheat the oven to 350 degrees F with a rack in the middle.
• Grease and line a 9-inch square baking pan with parchment paper. Cut enough so there are wings hanging over the sides of the pan for when it's time to remove the bars!
• In a food processor, combine the flour, almond flour, granulated sugar and salt and pulse to combine. Add the butter, egg white and rosewater, if using. Pulse until the mixture clumps together into small to medium clumps of dough.
• Pour the dough out into the prepared pan and press evenly all around the bottom with a measuring cup or the back of a spatula until smooth.
• Bake until the crust is just set and the edges are light golden, 15 to 18 minutes. Remove to a rack to cool. Reduce the oven temperature to 325 degrees F.
• For the filling: Combine the rhubarb in a medium saucepan with water just to cover (about 1 1/2 cups water) and 1/4 cup granulated sugar. Scrape in the vanilla bean seeds and add the pod. Simmer until the rhubarb is falling apart, about 10 minutes. Cool, then strain and discard the solids. (See Cook's Note.)
• Add 1/4 cup of the reserved rhubarb juice to a small mixing bowl. Add the cornstarch. Use a small whisk or fork to combine until smooth and there are no cornstarch lumps. Add the rhubarb slurry to the saucepan with an additional 1/2 cup of the reserved rhubarb juice. (See Cook's Note for uses for any extra juice).
• Whisk in the eggs, yolks, salt, remaining 1 1/4 cups granulated sugar and 2 tablespoons lemon juice. Cook, whisking constantly, over medium heat until the mixture begins to simmer and thicken and bubbles pop to the surface, 7 to 10 minutes. Whisk in the zest, then the butter and coconut oil a little at a time. Whisk in just enough food coloring to make a salmon pink color, 2 to 3 drops.
• Pour the filling mixture over the cookie crust and bake until the edges are set, but the center is just a tiny bit jiggly, 25 to 30 minutes. Remove to a rack to cool completely.
• Once cooled, remove the bars from the pan. With a sharp knife, cut into 16 squares, wiping the blade after each cut. (You can also trim the edges for a cleaner look.) Dust with powdered sugar before serving.
• For longer storage, refrigerate between layers of parchment in a sealed container.

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 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
• Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
• Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
• Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.

Steps:

• Preheat the oven to 180C/gas 4/fan 160C. If baking to cut into squares, line a 33 x 23 x 5cm baking tin with non-stick baking parchment. If serving as a pudding simply grease a similar-sized ovenproof dish with a little butter.
• Melt about 15g/1⁄2oz of the butter and stir into the caster sugar, nuts and cinnamon in a bowl. Set aside.
• Cream together the rest of the butter with the muscovado sugar and egg. When smooth and creamy, stir in the flour, bicarbonate of soda, 1⁄2 tsp salt and the soured cream. Lastly, stir in the rhubarb.
• Pour the rhubarb mixture into the prepared tin and sprinkle with the sugar and nut topping. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Serve immediately as a pudding, or leave to cool and cut into squares. Keeps for 4-5 days in an airtight tin.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x4-inch loaf pan with nonstick cooking spray.
• Mix water and sugar in a deep saucepan, making sure sugar is completely mixed in. Bring to a low boil over medium heat. Stir in rhubarb and let simmer, uncovered, until rhubarb becomes mushy, about 10 minutes. Add a couple tablespoons water if needed to help soften. Remove from heat and set rhubarb aside in a bowl.
• Stir oats, whole wheat flour, and cinnamon together in a bowl. Make a well in the center of the oat mixture. Pour in maple syrup and butter; stir until all ingredients are incorporated. Set topping aside.
• Whisk all-purpose flour, baking powder, and salt for crust together in a small bowl.
• Whisk cashew milk, butter, and vanilla extract together in a bowl. Stir in sugar. Pour into crust flour mixture, stirring just until incorporated.
• Press crust into the bottom of the prepared pan using a spatula; wet your spatula with water to prevent sticking. Spread rhubarb filling evenly over the crust. Sprinkle oat topping mixture on top of rhubarb.
• Bake in the preheated oven until juices are bubbling and crust is golden, 15 to 19 minutes. Let cool completely to room temperature in the pan. Let bars rest for at least 3 hours before slicing and serving.

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:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9x13 inch baking dish.
• Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
• Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.

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:

• Combine crust ingredients. Spread in 9X13" pan and bake at 375 for 10 minutes.
• Toss together ingredients for rhubarb layer and pour over crust. Bake for 15 minutes.
• Mix together cream cheese and sugar. Beat eggs in one at a time, pour mixture over rhubarb and bake 25 minutes at 375.
• Mix glaze ingredients and spread over bars as soon as they come out of the oven.

Steps:

• In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender. , Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside., In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly. , Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together 2 cups of flour and baking powder. Cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in the egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan. Spread rhubarb over the crust in an even layer, then sprinkle the dry gelatin powder over the rhubarb.
• Prepare the topping by stirring together 2 cups white sugar and 1 cup flour. Cut in 1/2 cup of butter as you did for the crust. Sprinkle the topping evenly over the rhubarb.
• Bake in the preheated oven until the topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.

Steps:

• In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.