If you're craving a delectable treat that combines tart rhubarb and a sweet, crumbly topping, look no further than rhubarb crumb squares. This classic dessert is a symphony of flavors and textures, with a tangy rhubarb filling nestled between layers of buttery, crumbly dough. Whether you're baking for a special occasion or simply indulging in a sweet treat, rhubarb crumb squares are sure to satisfy your taste buds.
Let's cook with our recipes!
RHUBARB CRUMB BARS
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h25m
Yield Makes 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 216 g, Fat 11 g, Protein 3 g
RHUBARB CRUMBLE BARS
For this crumble bar recipe, I substituted 1 cup fresh blueberries for approximately 3 cups of chopped rhubarb. I also could not find coconut sugar, so I had to use just regular sugar.
Provided by Veronica Livingston
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 3h45m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 158.5 calories, Carbohydrate 30 g, Cholesterol 6.3 mg, Fat 3.5 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 102.6 mg, Sugar 15.1 g
RHUBARB SQUARES
Make and share this Rhubarb Squares recipe from Food.com.
Provided by Kevin Kirkland
Categories Bar Cookie
Yield 16 servings.
Number Of Ingredients 8
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.
RHUBARB SQUARES
-Ruth Windle, Kettle Falls, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 20-24 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 199 calories, Fat 14g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 109mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
RHUBARB CRISP SQUARES
This recipe was given to me by a coworker who highly recommends it. I haven't tried it myself ast yet. It comes from "500 Best Cookies, Bars & Squares. Note: If you find that the squares are a little watery, place them in the refrigerator. They should firm up nicely.
Provided by Dreamer in Ontario
Categories Bar Cookie
Time 1h10m
Yield 16 squares
Number Of Ingredients 10
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.
Nutrition Facts : Calories 202.1, Fat 8.4, SaturatedFat 3.9, Cholesterol 15.2, Sodium 81.5, Carbohydrate 31.1, Fiber 1.3, Sugar 19.6, Protein 1.9
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.
STRAWBERRY RHUBARB CRUMB BARS
If you're looking for a new strawberry and rhubarb recipe, try these delicious crumb bars. The bar cookies have a crumb crust, a juicy rhubarb and strawberry filling, and a crumbly top.
Provided by Bren
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
- Combine flour, baking soda, and salt in a bowl; stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.
- Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside.
- Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.
- Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly.
- Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 39.4 g, Cholesterol 30.5 mg, Fat 12.3 g, Fiber 2 g, Protein 3 g, SaturatedFat 7.4 g, Sodium 70.4 mg, Sugar 21.1 g
Tips:
- For the best results, use fresh rhubarb. If you're using frozen rhubarb, thaw it completely before using.
- If you don't have a food processor, you can use a pastry blender or two forks to cut the butter into the flour.
- Be sure to preheat your oven before baking the squares. This will help them to rise evenly.
- Don't overmix the dough. Overmixing will make the squares tough.
- 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 crumb squares are a delicious and easy-to-make dessert that is perfect for any occasion. With their sweet and tart filling and crumbly topping, these squares are sure to be a hit with everyone. So next time you're looking for a simple but satisfying dessert, give rhubarb crumb squares a try.
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