Prep 5 mins
Cook 1 hr
These squares are so yummy. I made them a few times when I was living with my parents. It's from Qu'est-ce qu'on Mange
- 177.44 ml butter
- 59.14 ml brown sugar
- 354.88 ml flour
- 946.36 ml rhubarb, diced
- 354.88 ml brown sugar
- 3 eggs, well beaten
- 44.37 ml flour
- 1.23 ml salt
- 59.14 ml milk
- 59.14 ml butter, melted
- Preheat oven to 375°F.
- In a bowl, cream the butter. Incorporate the 1/4 cup brown sugar and 1 1/2 cup flour. Put this mixture in a greased cake pan of 8 inches press firmly on the bottom and sides.
- In a saucepan, cook rhubarb 15 minutes with the 1 1/2 cup brown sugar at medium heat. Let cool.
- In a bowl, mix eggs, 3 tablespoon flour, salt, milk, melted butter and cooked rhubarb. Pour slowly in the cake pan.
- Cook 45 minutes and let cool.
- Cut in 64 squares.
This is so delicious - I loved the crust which is like a nice shortbread. I used fresh rhubarb from our yard and made this exactly as directed. I cut it into about 16 squares and enjoyed it with a bit of whipped cream. Made for the Tasty Testers for ZWT9. Thanks Boomie! :)
We absolutely loved this, and it was a nice change of pace from other rhubarb desserts. We cut this into 9 squares, so it was more of a cake for us, and served with some whipped cream on the side. The filling was nice and custard-y and tart. Made by a Tasty Tester for ZWT9.
Really loved these squares!! I made 1/2 of the recipe and the only other changes I made were to add a few shakes of cinnamon to the rhubarb brown sugar mixture and I did bake the crust for 15 minutes before adding the filling as another reviewer suggested. I had my first piece plain but plan to add a scoop of vanilla ice cream for my next piece, so yummy!! Thanks for sharing the recipe. Made for ZWT 9.