Rhubarb Crumb Squares

Aaaah, Rhubarb!!! Love it!! Any time of year!! Here's a great recipe from Homemaker's magazine. If you like Rhubarb Crisp, you'll love these squares!!

• Ready In: 1 hr 10 mins
• Yields: 25 bars

Ingredients

• BASE

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup  packed brown sugar
• 1⁄2 cup  chopped pecans
• 1  teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1⁄2 cup  softened butter

• RHUBARB FILLING

• 4  cups  chopped rhubarb (fresh or frozen, about 1 lb.)
• 1  cup granulated sugar
• 2  tablespoons cornstarch
• 1  teaspoon  grated  orange rind
•  pecan halves (optional)

Directions

1. BASE: In medium bowl, stir together flour, sugar, pecans, cinnamon and salt.
2. With a pastry cutter or 2 knives, cut butter into flour mixture until mixture resembles fine crumbs.
3. Reserving 1 cup of flour mixture, press remainder evenly over base of greased 8-inch square baking pan.
4. RHUBARB FILLING: In medium saucepan, stir together rhubarb, sugar, cornstarch and orange rind.
5. Cook over medium heat, stirring constantly, 5 minutes for fresh rhubarb, 15 minutes for frozen, until thickened.
6. Let cool.
7. Spoon rhubarb filling evenly over base; sprinkle evenly with reserved flour mixture.
8. Bake in 350 degrees oven 35 to 40 minutes, until golden brown.
9. Let cool in pan before cutting into squares; top each square with a pecan half.
10. (Squares can be frozen, well wrapped, for up to 2 months).