Rhubarb Crumb Squares
Dive into the sweet-tart perfection of these Rhubarb Crumb Squares, a dessert that expertly combines a buttery, crumbly crust with a luscious rhubarb filling. Freshly diced rhubarb takes center stage, balanced by the warmth of cinnamon and brown sugar, creating a filling that bubbles into tangy-sweet bliss as it bakes. The top layer of golden, cinnamon-speckled crumbs adds a delightful crunch to every bite. With just 20 minutes of prep time and simple ingredients like all-purpose flour, unsalted butter, and eggs, this recipe is both easy to make and irresistibly satisfying. Perfect for spring gatherings or a cozy treat, these squares are best served chilled or at room temperature. Treat your taste buds to this classic rhubarb dessert today!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 2 large Eggs
- 4 cups Fresh rhubarb (diced)
- 2 tablespoons Cornstarch
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a large bowl, mix together the all-purpose flour, granulated sugar, baking powder, and salt.
Cut the cold, unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, lightly beat the eggs and then stir them into the crumb mixture until incorporated. The dough will be slightly crumbly.
Press 2/3 of the crumb mixture evenly into the bottom of the prepared baking dish to form the crust. Set the remaining 1/3 of the mixture aside for the topping.
In another bowl, toss the diced rhubarb with the cornstarch, brown sugar, and ground cinnamon until the rhubarb is evenly coated.
Spread the rhubarb mixture evenly over the crust in the baking dish.
Sprinkle the reserved crumb mixture over the top of the rhubarb layer, making sure to cover it evenly.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the rhubarb is bubbling.
Allow the rhubarb crumb squares to cool completely in the pan before cutting them into squares and serving. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
3654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1835 mg | 80% | |
| Total Carbohydrate | 643.7 g | 234% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 377.3 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 666 mg | 51% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2128 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
