Rhubarb Squares
These delicious and easy rhubarb squares are like lemon bars, but with unexpected flavors of rhubarb and cardamom. We think they’re the perfect simple spring dessert.
By Yankee Magazine|Apr 30 2016|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThese delicious and easy rhubarb squares are like lemon bars, but with unexpected flavors of rhubarb and cardamom. We think they’re the perfect simple spring dessert.
Yield:
12 to 15 squaresIngredients
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus more for pan
1/3 cup confectioner’s sugar
Instructions
Preheat your oven to 375° and set a rack to the middle position. Butter an 11×16-inch jellyroll pan and line the bottom with parchment paper. (This recipe may also be made in a 9×13-inch baking dish; the squares will be thicker and fruitier, and they’ll require more baking time.)
Now make the crust: Put the flour, butter, and sugar in the bowl of a food processor and pulse until the mixture looks like coarse sand. Press into the prepared pan, working it into the corners and sides.
Transfer the pan to the oven, and bake until the crust is just beginning to brown, about 30 minutes. Halfway through baking, check the crust and press any puffed areas down with a fork.
LOVE the recipes–brownies, rhubarb, etc. Thanks for sharing! 🙂
I already get the Yankee magazine and have for years. It is my favorite and I enjoy all the recipe’s and the many stories so does my husband.