Rhubarb Squares

photo by Boomette photo by Boomette
photo by Boomette
photo by Tulip-Fairy photo by Tulip-Fairy
photo by DbKnadler photo by DbKnadler
16 servings.




  • Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs.
  • Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan.
  • Bake at 350 degrees F for 12 minutes.
  • For filling, combine the first four ingredients in a bowl.
  • Stir in rhubarb; pour over a warm crust. Bake at 350 F for 35-40 minutes or until wooden pick inserted in center comes out clean.
  • Cool on wire rack.
  • Serve warm if desired.
  • Store in refrigerator.

Questions & Replies

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  1. This was pretty good, but I think next time I'll add some brown sugar or something, to "kick up" the crust portion a little. The "filling" was excellent with a little lemon zest added in. I just think the crust is a little tasteless. A few alterations, and this could make a great, tasty, low-fat new way of enjoying the taste of rhubarb deserts, without a ton of fat.
  2. This was so easy to make, and a hit with the taste buds too! It makes a nice change from Rhubarb crumble or pie. It's going to become a family favourite. Best served warm with extra thick double cream!! Yummy!
  3. Soooo good and easy to make.
  4. I was very pleased to find this recipe as I have made it many times in the past...then lost it!! Thanks Kevin for putting this one online!
  5. very tasty, thanks for the recipe.


  1. These were wonderful!!! For a healthier option I substituted the 1 cup of sugar for 1 cup of vanilla Greek yogurt and 1/3 tsp. of Steviea. I do not bake and this was VERY easy!!
  2. Delicious! I did cut down on the sugar and used honey instead. The squares were still sweet enough for my family and I (we like the tartness of fresh rhubarb). We could hardly stop eating them!



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