Best 2 Five Ingredient Rhubarb Squares Recipes
In the realm of sweet and tangy treats, few desserts can rival the delightful allure of rhubarb squares. These delectable bars, characterized by a vibrant crimson filling nestled between layers of golden crust, are a testament to the culinary potential of this unique vegetable. With its refreshing tartness perfectly balanced by the comforting sweetness of the crust, this classic dessert is a journey for the taste buds, leaving you craving more. The simplicity of the ingredients belies the symphony of flavors that await, making it an ideal treat for bakers of all skill levels. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you savoring every bite.
Here are our top 2 tried and tested recipes!
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
FIVE-INGREDIENT RHUBARB SQUARES
Rhubarb in your garden? Turn it and four other ingredients into a delicious warm-from-the-oven dessert.
Provided 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
Tips:
- For a tangier square, use more lemon juice.
- For a sweeter square, add more sugar.
- If you don't have fresh rhubarb, you can use frozen rhubarb. Just thaw it before using.
- If you don't have a food processor, you can chop the rhubarb by hand.
- Be sure to grease the baking dish before pouring in the batter.
- Bake the squares until the crust is golden brown and the filling is bubbling.
- Let the squares cool completely before cutting them into bars.
Conclusion:
Rhubarb squares are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with just five ingredients and can be ready in less than an hour. The tartness of the rhubarb is perfectly balanced by the sweetness of the sugar and the creaminess of the butter. These squares are sure to be a hit with everyone who tries them.
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