We can never get enough rhubarb in the Spring especially since it’s a rather short season. It’s plentiful if you know the right people so we make these Rhubarb Squares to enjoy as snacks or any time of the day.
While I can’t speak for everyone, I know many of us grew up being fed rhubarb crisp and all things rhubarb every Spring. My mom dabbled in rhubarb vinegar and rhubarb wine amongst other things like crumbles and muffins, and I was always enamored with how tart this vegetable can be sampling everything she made. Did you know I named my first cat Ruharb?
These squares are a flashback recipe from back in the day of growing way to much rhubarb and figuring out new ways to use it. Before you ended up freezing a bunch. It’s also exceptional made into a barbecue sauce.
Rhubarb the Vegetable
Rhubarb is a vegetable! It’s a perennial plant (one that returns every year) with stalks similar to celery. With celery you can eat the leaves, with rhubarb you must never eat the leaves! They are poisonous.
If buying and not growing, look for firm, unblemished stalks indicating freshness.
Rhubarb means Spring
When Rhubarb shows up in stores or in the ground, you know Spring is on it’s way. Typically late March through to July is when it’s available which coincide with strawberries making them the perfect partnership of sweet and tart in baking.
Here’s a few other recipes that might tickle your fancy!
- Rhubarb Compote
- Cinnamon Butter Cake
- Five Spice Ginger Cookies
- Cast Iron Pan Apple Pie
- Carrot Cupcakes
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 3 cups flour
- 14 tsp salt
- 1 cup brown sugar
- 1 tsp baking powder
- 1/2 cup butter, softened
- 2 eggs
- 3 1/2 cups rhubarb, cut into 1/2 inch pieces
- 1 cup strawberries, hulled and sliced
- 2 eggs, whisked
- 1 cup sugar
- 1/4 cup butter, melted
- 1/2 cup flour
- 1/4 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat oven to 350 F.
- In a bowl, mix together flour, salt, sugar, baking powder, butter and eggs. Pour into a 9x13 casserole or baking dish and gently pat into place
- Spread fruit all over base evenly.
- In a bowl combine eggs, sugar, melted butter, flour, ginger, cinnamon and nutmeg. Pour this over the fruit. Spread mixture all over the top.
- Bake for one hour. Cool and cut into squares. Store in a sealed container.