Rhubarb Crisp Squares
photo by MarraMamba
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
16 squares
ingredients
-
Filling
- 4 cups chopped rhubarb, thawed if frozen
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon grated orange zest
-
Base
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup packed brown sugar
- 1⁄2 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup butter or 1/2 cup margarine, softened
directions
- Preheat oven to 350°F.
- Grease an 8" square cake.
-
Filling:
- Combine rhubarb, sugar, cornstarch and zest in a saucepan.
- Cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened.
- Set aside and allow to cool.
-
Base:
- Mix together flour, sugar, pecans, cinnamon and salt.
- Cut in butter until mixture resembles course crumbs using a pastry blender, 2 knives or your fingers.
- Set aside 1 cup.
- Press remainder evenly in greased cake pan.
- Spread filling evenly over base and sprinkle.
- reserved flour mixture evenly over top.
- Bake in preheated oven or 35 to 40 minutes or until golden brown.
- Place pan on a rack to cool.
- After completely cooled, cut into squares.
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Reviews
-
This is THE reason to grow rhubarb! I have Esther Brody's recipe books and they are all wonderful and tasty. This is the recipe I turn to first when my rhubarb is finally ready for eating. I've made it countless times for co-workers and potlucks and I'm always asked to give the recipe within the first few bites. Sweet but not too sweet, the crumbs hold together well and it is incredibly tasty. I've made it without the orange zest (ran out) and it was great. I've also substituted walnuts for the pecans and it was equally as good! My in-laws do *not* like rhubarb but could not stop eating these bars. Wonderful bars - this recipe is a "keeper" - I'm actually getting this recipe to pass along to my Mother!
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this was great although next time I will make it using fresh rhubarb, after cooking my filling was a little watery and I even increased the cornstrach by 2 teaspoons, I prepared the base on my processor using very cold butter which insured a flakey texture, this is a great recipe and I look forward to making it again but using fresh rhubarb, thanks Dreamer!
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Tweaks
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This is THE reason to grow rhubarb! I have Esther Brody's recipe books and they are all wonderful and tasty. This is the recipe I turn to first when my rhubarb is finally ready for eating. I've made it countless times for co-workers and potlucks and I'm always asked to give the recipe within the first few bites. Sweet but not too sweet, the crumbs hold together well and it is incredibly tasty. I've made it without the orange zest (ran out) and it was great. I've also substituted walnuts for the pecans and it was equally as good! My in-laws do *not* like rhubarb but could not stop eating these bars. Wonderful bars - this recipe is a "keeper" - I'm actually getting this recipe to pass along to my Mother!