RHUBARB SHORTBREAD BARS
A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream.
Provided by Kitchen Witch
Categories Desserts Cookies Bar Cookie Recipes
Time 1h25m
Yield 9
Number Of Ingredients 9
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.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 53.8 g, Cholesterol 68.4 mg, Fat 11.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 6.9 g, Sodium 290.3 mg, Sugar 39.3 g
RHUBARB SQUARES
These squares are so yummy. I made them a few times when I was living with my parents. It's from Qu'est-ce qu'on Mange
Provided by Boomette
Categories Dessert
Time 1h5m
Yield 64 squares, 64 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 65.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 16.5, Sodium 40.3, Carbohydrate 8.8, Fiber 0.2, Sugar 5.9, Protein 0.8
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.
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.
RHUBARB CUSTARD BARS
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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.
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
RHUBARB MERINGUE SQUARES
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.
Nutrition Facts : Calories 193 calories, Carbohydrate 35.1 g, Cholesterol 25.7 mg, Fat 4.9 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3 g, Sodium 127 mg, Sugar 21.9 g
RHUBARB SQUARES
This recipe my sister got when in Home Economics in 9th grade many years ago. It is very sweet, yet very good!
Provided by Ellen Brody
Categories Bar Cookie
Time 1h20m
Yield 1 "9 x 13" pan, 24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 214.1, Fat 8.3, SaturatedFat 5, Cholesterol 38.1, Sodium 157.3, Carbohydrate 32.9, Fiber 0.8, Sugar 20, Protein 2.7
RHUBARB CHEESECAKE SQUARES
It's rhubarb season, so now's the time to try this rich and tangy cheese bar. It's bound to be a hit with the rhubarb lovers you know. -Sharon Schmidt, Mandan, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Reserve 1 cup mixture for topping. Press remaining mixture onto bottom of a greased 9-in. square baking pan., For filling, beat cream cheese, sugar, salt and spices until smooth. Add egg and vanilla; beat on low speed just until combined. Fold in rhubarb. Spread over crust. Sprinkle with topping., Bake until golden brown and filling is set, about 40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, until cold, about 2 hours. Cut into squares.
Nutrition Facts : Calories 216 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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