Rhubarb Squares


Rhubarb Squares

You will need 4 C rhubarb (about a lb), sugar, flour, butter, milk, eggs, oats, almonds, corn starch, cinnamon, fresh ginger, lavender flowers and almond extract, 9 x 13” pan, 350 oven.

This is a 3 layer bar with a short bread crust, rhubarb/ginger/lavender middle and oat crunchie topping.

Short bread crust: Process in food processor gently, 2 C flour, ¼ C sugar, 12 T butter, 3 T milk and 1 t almond extract, use very cold or frozen butter chopped into chunks, mixture should remain crumbly. Press into bottom of pan and chill for 15 mins.

Middle: before you start crust, chop rhubarb, ½” pieces, shred ginger to taste, I use 1/8 C, you may want more or less, heat in sauce pan with 4 C(or a little less) sugar and 4 T cornstarch, and t lavender flowers, cook until thickens.

Topping: process lightly, 1 ¾ C flour, 2/3 C sugar, ½ t cinnamon, 8 T butter until crumbly. Beat 1 egg and 2 T milk with a fork, in a separate bowl, add ¾ C almonds and ½ C oats, and add flour mixture.

Take short bread out of fridge, add rhubarb mixture, then topping evenly. Bake in 350 oven 40 mins. Cut into bars when cool. Freezes well.

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