Rhubarb squares are simply yummy with a hint of cinnamon and a bit of tartness. When you are looking for a scrumptious treat that is not too sweet, these will surely hot the spot!
This recipe is an old family favorite from my late mother-in-law — she had made this recipe for many, many years! Family favorites are always the best because they are tried-and-true recipes – they always taste great and have been tweaked throughout the years to create a tasty dessert or a perfect bite for afternoon coffee.
This summer has been hot so far and a great year for rhubarb! We water often and the rhubarb looks amazing! One good thing about not so much rain is that we do not have many slugs in the rhubarb and for that, I am so grateful!! They are yucky to deal with! With having an abundance of rhubarb, we love to can it and bake with it too! These old fashioned rhubarb squares I am sharing with you today are a staple! We make them every summer! They have a delicious shortbread base with a tart rhubarb filling. These squares would taste great too with strawberries or even peaches added to the rhubarb fruit.
Rhubarb was not always something we baked with. Rhubarb dates back thousands of years and was first documented as being used for medicinal purposes. The root was used in various ways like being an astringent and laxative. Rhubarb gained popularity as a food source in the early 1800’s and became a domesticated plant and a loved ingredient in desserts like stewed rhubarb and wine making. I enjoy making jam and canned fruit with rhubarb as well as an array of baked goods like muffins, loaves and these delicious squares!
Let’s get baking!
picking rhubarb before a summer storm 
rhubarb ready to go
First off, we need to make the shortbread base. Combine flour (I am using Red Fife flour which is a whole wheat) along with baking powder, salt, butter and egg. Mix until crumbly. Set 1 cup aside and press the rest into a 9×13″ pan. Set aside.
Next is to prepare the fruit. After washing and chopping, place rhubarb in a bowl with sugar, flour and melted butter. Spread over shortbread base.
Sprinkle remaining shortbread crumbs over top. Sprinkle with cinnamon.
Now, we are ready to bake! Place in 350F oven an cook until rhubarb is tender and crust is golden.
Remove from oven and let cool. Do these not look delicious!?!
These squares are a family favorite and are sure to be yours too! They are perfect for afternoon tea, to take on a picnic or for something tasty at a family barbecue!
Old Fashioned Rhubarb Squares
Base:
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 egg, slightly beaten
Mix flour, baking powder and salt together. Cut in butter until crumbly. Add egg and stir. Set aside 1 cup. Pour remaining into a 9×13″ baking pan and press firmly. Set aside.
Filing:
4 cups rhubarb, chopped
1-1/2 cups sugar
1/2 cup flour
1/2 cup melted butter
Combine filling altogether. Let stand 5 minutes. Pour over shortbread base. Sprinkle reserved crumbs over top. Sprinkle with cinnamon. Bake at 350F for 20 minutes or until rhubarb is tender. Let cool. Serve as is or with ice cream or whipped cream.
enjoy from Our City Homestead to yours