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Rhubarb Squares

If you favor fruity desserts you will adore this recipe for Rhubarb Squares.

They are a delicious dessert and one of our favorite cookie bar recipes enjoyed by many through the years.

You can make these squares any time, but springtime, when fresh rhubarb is at its peak is the perfect time to indulge in these delightful homemade treats.

If you want to enjoy them at other times of year, you may get lucky and find rhubarb available in the frozen foods section of your local grocer.

This recipe calls for a food processor to quickly make a dough.

If you prefer you can blend the ingredients with two forks or a pastry blender, or beat with an electric mixer.

Rhubarb Squares Recipe

  • 1 cup all-purpose flour
  • 5 tablespoons confectioner's sugar
  • 1/2 cup butter, softened and cut into 8 pieces
  • 1 egg
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups thinly sliced rhubarb
  1. Preheat oven to 350F degrees.
  2. Lightly grease an 8-inch square baking pan and set aside.
  3. Process the flour, confectioner's sugar and butter in a food processor until the dough comes together.
  4. Pat the dough gently into the bottom of the prepared baking pan. Bake the base on the center oven rack until golden, about 25 minutes.
  5. Place the pan in the refrigerator for 25 minutes to cool the base completly.
  6. Meanwhile in a large bowl, stir the egg, sugar, flour, and salt together with a whisk. Add the rhubarb and stir together until combined.
  7. Spread the rhubarb mixture evenly over the cookie bar base.
  8. Bake your squares on the center rack of the oven until they are set and lightly golden, about 50 minutes.
  9. Let cool completely on a wire rack before cutting into squares.

This recipe makes 9 to 12 Rhubarb Squares.

Rhubarb Crisp Squares

Rhubarb Crisp Squares

Rhubarb Crisp Squares

Rhubarb Crisp Squares Recipe

Filling:

  • 4 cups chopped rhubarb, thawed if frozen
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon grated orange zest

Base:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  1. Preheat oven to 350F degrees.
  2. Lightly grease an 8-inch square baking pan and set aside.
  3. For the filling:
    • In a saucepan, combine rhubarb, sugar, cornstarch and orange zest. Cook over medium heat, stirring constantly, for 5 minutes or until the mixture thickens.
    • Set aside to cool.
  4. For the base:
    • In a medium bowl, stir together flour, sugar, pecans, cinnamon and salt. Using two knives, a pastry blender or your fingers, cut butter in until mixture resembles coarse crumbs.
    • Set aside 1 cup and press remainder of mixture evenly into bottom of prepared pan.
  5. Spread rhubarb filling evenly over base layer and sprinkle reserved flour mixture evenly over top of rhubarb.
  6. Bake in preheated oven for 35 to 40 minutes or until golden brown.
  7. Remove from oven and place pan on wire rack to cool completely, then cut bars into desired size and shape.

This recipe makes one 8-inch square pan of Rhubarb Crisp Squares.

Cookie Bars and Squares Cutting Tip:
Allow your brownies, bars and squares to cool completely before cutting. Then use a sharp knife and a gentle, sawing motion to avoid squashing or crumbling.

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