FROZEN RHUBARB FOR SALE RECIPES

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GO ANYWHERE RHUBARB SQUARES RECIPE: HOW TO MAKE IT



Go Anywhere Rhubarb Squares Recipe: How to Make It image

Shares Spearville, Kansas field editor Pat Habiger, "Everyone loves these squares, which travel well to picnics and potlucks. The recipe combines rhubarb filling with a cookie crust."

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 16 servings.

Number Of Ingredients 9

1 cup all-purpose flour
1/3 cup confectioners' sugar
1/3 cup cold butter
FILLING:
1 cup sugar
1/4 cup all-purpose flour
2 eggs, lightly beaten
1 teaspoon vanilla extract
3 cups finely chopped fresh or frozen rhubarb

Steps:

  • In a small bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 11x7-in. baking dish. Bake at 350° for 12 minutes. , For filling, in a large bowl, combine the first four ingredients. Stir in rhubarb; pour over warm crust. , Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator.

Nutrition Facts : Calories 142 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 48mg sodium, CarbohydrateContent 24g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

RHUBARB CRISP RECIPE - BETTYCROCKER.COM



Rhubarb Crisp Recipe - BettyCrocker.com image

This rhubarb crisp recipe is special for two reasons. First, it’s a variation on our classic Apple Crisp recipe, a time-tested crisp that’s both foolproof and beloved. Second, we omitted rhubarb’s usual companions (we’re looking at you, strawberries) and added some sugar for sweetness, so the signature tang of this stalky vegetable really shines through. Topped with a layer of buttery oatmeal streusel and baked until bubbly, this recipe delivers rhubarb crisp in its purest and most delicious form!

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 8

6 cups fresh or frozen (thawed and drained) rhubarb, chopped
3/4 cup packed brown sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired

Steps:

  • Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
  • Spread rhubarbs in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over rhubarbs.
  • Bake about 30 minutes or until topping is golden brown and rhubarbs are tender when pierced with a fork. Serve warm with cream.

Nutrition Facts : ServingSize 1 Serving

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