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desserts

Rhubarb Squares
Ingredients
These summery squares highlight rhubarb in its peak season. An easy 3-ingredient crust is topped with a lemony and sweet rhubarb filling.
2 cups plus 2 Tbsp. all-purpose flour, divided
1 1/2 sticks (3/4 cup) plus 2 Tbsp. unsalted butter, divided
3/4 cup confectioners' sugar, plus more for dusting
3 cups chopped rhubarb pieces (2" pieces)
1 3/4 cups granulated sugar
2 lemons
3 large eggs, separated
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Rhubarb Squares

Rhubarb Squares

Rhubarb Squares
  • Servings:Serves 14
  • Prep Time:15 minutes
  • Cook Time:45 minutes
directions
1. Preheat oven to 350 degrees F. In a medium bowl, combine 2 cups flour, 1 1/2 sticks butter, and confectioners' sugar. Cut butter into dry ingredients with two butter knives or a pastry knife. Mix until a crumbly texture. Press crumb mixture into a 10x15" jelly roll pan. Bake 10 minutes. Remove pan from oven and increase oven to 375 degrees F.
2. Meanwhile, in a medium pot on medium, combine rhubarb and granulated sugar. Cook 13 to 14 minutes, until rhubarb is soft but still holds its shape. If desired, puree rhubarb with a handheld immersion blender. Let cool.
3. Melt remaining 2 tablespoons butter in microwave-safe bowl. In a medium bowl, combine melted butter, juice of both lemons, remaining 2 tablespoons flour and egg yolks. Stir in cooled rhubarb mixture.
4. Using a stand mixer or hand mixer, beat egg whites on high 1 to 2 minutes, until foamy. Beat egg whites into rhubarb mixture until just combined. Spread mixture onto crust. Bake until set, 30 to 35 minutes. Let cool completely. Dust with confectioner's sugar. With a paring knife, cut tray into 9 rows. Cut each row into 1" squares.
Source: Hannaford fresh Magazine, May-June 2023
 
 
 
 
 
 
 
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