Rhubarb Squares
Sweet, tangy, and utterly irresistible, these Rhubarb Squares are the perfect treat to celebrate the vibrant flavors of spring. Featuring a buttery shortbread crust that’s baked to golden perfection, the recipe is topped with a luscious custard-style rhubarb filling, balancing tartness and sweetness in every bite. The diced fresh rhubarb adds a delightful pop of bright flavor, while a sprinkle of powdered sugar on top makes these squares not only delicious but visually stunning. Easy to make with just 20 minutes of prep, these bars are ideal for brunch gatherings, dessert tables, or an indulgent afternoon snack. A go-to recipe for rhubarb season, these squares are sure to become a family favorite!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup (2 sticks) Butter, cold and cubed
- 3 large Eggs
- 2 cups Granulated sugar (for filling)
- 1 third-cup All-purpose flour (for filling)
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 4 cups Fresh rhubarb, diced
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or grease it lightly.
In a large mixing bowl, combine 2 cups of all-purpose flour and 1 cup of granulated sugar.
Add the cold, cubed butter to the flour mixture and cut it in using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Press the crumb mixture evenly into the prepared pan to form the crust. Bake for 10-12 minutes until lightly golden. Remove from the oven and set aside.
While the crust cools slightly, prepare the filling. In a medium bowl, whisk together 3 eggs, 2 cups of granulated sugar, 1/3 cup of flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract until smooth.
Fold in the diced rhubarb gently until evenly distributed in the filling mixture.
Pour the rhubarb filling over the pre-baked crust, spreading it out evenly.
Bake for 35-40 minutes, or until the filling is set and slightly golden on top. You can check doneness by inserting a toothpick in the center — it should come out clean or with just a few moist crumbs.
Remove from the oven and let the rhubarb squares cool in the pan for at least 1 hour. This will help them set properly for cutting.
Once cooled, dust the top with powdered sugar, if desired.
Cut into 12 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 51.9 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 162 mg | 3% | |
*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.
