Quick Rhubarb Squares From Scratch
Quick Rhubarb Squares From Scratch are a vibrant and tangy dessert that beautifully showcases the unique flavor of rhubarb. This delightful treat combines a tender base with a sweet-tart filling, making it a perfect addition to any dessert table.
Equipment
- Mixing Bowl
- 8-inch Square Baking Dish
Ingredients
Ingredients
- 2 cups Fresh Rhubarb, chopped Vibrant in color and firm to the touch.
- 1 cup Granulated Sugar Balances the tartness of the rhubarb.
- 1 cup All-Purpose Flour For the crust.
- 2 tablespoons All-Purpose Flour For thickening the rhubarb filling.
- 1 teaspoon Baking Powder Acts as a leavening agent.
- 1/4 teaspoon Salt Enhances flavors.
- 1/2 cup Unsalted Butter, melted Adds richness to the crust.
- 2 large Eggs, beaten Acts as a binding agent.
- 1 teaspoon Vanilla Extract Enhances flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare an 8-inch square baking dish by greasing it lightly with butter or lining it with parchment paper.
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Whisk until well blended.
- In a separate bowl, melt ½ cup of unsalted butter. Allow it to cool slightly before adding it to the dry ingredients. Then, pour in the beaten eggs and 1 teaspoon of vanilla extract. Stir until it forms a soft batter.
- Spread about two-thirds of the batter evenly in the prepared baking dish.
- In another bowl, combine the chopped rhubarb with 1 cup of granulated sugar and 2 tablespoons of all-purpose flour. Toss until well coated.
- Evenly distribute the rhubarb mixture over the batter in the baking dish.
- Dollop the remaining batter over the rhubarb filling.
- Bake for approximately 35-40 minutes until golden brown and a toothpick comes out clean.
- Allow to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
- Slice into squares and serve.
Notes
Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.