why make this recipe
This rhubarb square is simple and fresh. It uses few ingredients and bakes fast. If you like easy fruit bars, try a similar idea like healthy date oat squares. The recipe is good for snacks, tea, or a light dessert.
introduction
Rhubarb Squares are soft squares with tart rhubarb and a sweet batter. You mix, bake, and cut. This is an easy recipe for home cooks who want a quick fruit treat. For more ideas on simple bars, see an easy oat bar recipe such as date oat squares made with dates and oats.
how to make Rhubarb Squares
Follow the steps in order. Cream butter and sugar, add the egg and vanilla, then fold in dry mix and rhubarb. Pour into the pan and bake until golden. For another no-fuss bar idea, compare with a healthy date oat squares recipe to vary textures.
Ingredients :
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
Directions :
- Preheat the oven to 350°F (175°C). Grease a square baking dish.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the rhubarb pieces.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into squares and serving.
how to serve Rhubarb Squares
Cut into small squares and serve at room temperature. You can dust with a little powdered sugar or add a scoop of vanilla ice cream. They go well with tea or coffee. For a lighter option, try pairing with a simple oat bar like a date and oat square.
how to store Rhubarb Squares
Store in an airtight container at room temperature for 2 days. For longer storage, keep in the fridge for up to 5 days. You can also freeze the squares wrapped well for up to 2 months.
tips to make Rhubarb Squares
Use firm, not mushy, rhubarb so the pieces hold shape. Do not overmix after adding flour to keep the squares tender. If rhubarb is very tart, add a little more sugar to the batter. For another simple fruit bar tip, read about making no-bake bars like healthy date oat squares.
variation (if any)
- Add 1/2 cup chopped strawberries for a strawberry-rhubarb version.
- Stir in a handful of chopped nuts for crunch.
- Replace half the sugar with brown sugar for a deeper flavor.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess juice before folding into the batter.
Q: Can I make this gluten-free?
A: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Q: How do I know when they are done?
A: The top should be golden and a toothpick in the center should come out clean or with a few moist crumbs.
Rhubarb Squares
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a square baking dish.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the rhubarb pieces.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into squares and serving.