Wednesday, May 15, 2013

Perfect Rhubarb Squares

So my house is a mess.

It could be due to the sun shining a whole lot more lately.

It could be due to some antique cookbooks that have come my way.

It could be due to the baby learning to walk and getting into everything as soon as I tidy.

Or, it is more likely due to the fact that I am currently obsessed (as I am every spring!) with rhubarb.

Everyday I am in the kitchen trying new recipes. I have made rhubarb syrup, a new rhubarb cake (look for that recipe soon!), rhubarb compote for  yogurt and now I am back to one of my favourites---rhubarb squares.

First introduced to me by a dear friend who makes some of the yummiest baked goods, I have repeated this recipe several times. I know I should reduce the sugar, maybe add some spelt flour, or "health-ify" it somehow. But it is so good and rhubarb only comes around once a year that it would be a pity to make this too healthy. It is such a delectable treat.

And I know this guy doesn't mind that my house is a mess when he is asking for more...

Rhubarb Squares

This recipe comes from the Best of Bridge series and is based on the Matrimonial Bars recipe. The only change that I made was to use a little more cornstarch to bind the rhubarb a bit more and not wait for filling to cool. Otherwise, it is perfect as is. If you are using a glass 9 X 9" pan, there is no need to line the pan. I just like to keep my metal pans from being scratched and cut up, so I line them and remove the goods before cutting.

Rhubarb Filling

3 cups chopped rhubarb
1 1/2 cups sugar
3 tbsp cornstarch
1 tsp vanilla


1 1/2 cups rolled oats
1 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup brown sugar
1 cup butter, softened or nearly melted

1. Preheat oven to 350 degrees F.

2. Combine filling ingredients and cook in a medium saucepan over medium heat until thick and bubbly, but not entirely broken down, about 8-10 minutes. Set aside.

3. Combine all crust ingredients in in a medium bowl with a fork. Line a 9 X 9" pan with parchment. Press 2/3 of mixture onto bottom of pan. Spread filling over top and sprinkle remaining crust on top. Softly press into filling to adhere.

4. Bake for approximately 35 minutes, or until golden. Refrigerate before cutting. (Or that is the recommendation, although I am sure this would be delicious warm with a scoop of ice cream!)