Rhubarb Squares

"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"
photo by Nif_H photo by Nif_H
photo by Nif_H
photo by JackieOhNo! photo by JackieOhNo!
photo by diner524 photo by diner524
photo by sjkotylak photo by sjkotylak
photo by Charlotte J photo by Charlotte J
Ready In:
1hr 5mins
64 squares




  • 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.

Questions & Replies

  1. Would love to know how to cut 8inch cake pan , I used round since it does not mention square or round , into 64 squares . I barely managed 16


  1. 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! :)
  2. 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.
  3. 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.
  4. THESE ARE AMAZING! I think they are officially my new favourite rhubarb recipe - and I will say, I only cut the pan into 16 pieces (any smaller would have fallen apart?). It also keeps us from having to go back and forth getting more. Made for ZWT 9
  5. My bars did not turn out anything like the picture posted by katew. I pressed the flour mixture into the bottom of a 8 1/2 x 10 1/2 inch pan since Step 2 said a cake pan of 8 inches. I was only able to cut 24 pieces using this size pan. I think I'll try a 9x13 inch pan the next time. I enjoyed the buttery taste of the crust and the rhubarb custard type topping. The next time I make this, I'll try baking the crust 10 minutes before pouring the filling on it then bake 35 more minutes. Made for Please Review My Recipe tag game from August 12th, 2010


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