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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Aaaah, Rhubarb!!! Love it!! Any time of year!! Here's a great recipe from Homemaker's magazine. If you like Rhubarb Crisp, you'll love these squares!! Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup packed brown sugar |
1/2 cup chopped pecans |
1 teaspoon cinnamon |
1/4 teaspoon salt |
1/2 cup softened butter |
4 cups chopped rhubarb (fresh or frozen, about 1 lb.) |
1 cup granulated sugar |
2 tablespoons cornstarch |
1 teaspoon grated orange rind |
pecan halves (optional) |
Directions:
1. BASE: In medium bowl, stir together flour, sugar, pecans, cinnamon and salt.
2. With a pastry cutter or 2 knives, cut butter into flour mixture until mixture resembles fine crumbs.
3. Reserving 1 cup of flour mixture, press remainder evenly over base of greased 8-inch square baking pan.
4. RHUBARB FILLING: In medium saucepan, stir together rhubarb, sugar, cornstarch and orange rind.
5. Cook over medium heat, stirring constantly, 5 minutes for fresh rhubarb, 15 minutes for frozen, until thickened.
6. Let cool.
7. Spoon rhubarb filling evenly over base; sprinkle evenly with reserved flour mixture.
8. Bake in 350 degrees oven 35 to 40 minutes, until golden brown.
9. Let cool in pan before cutting into squares; top each square with a pecan half.
10. (Squares can be frozen, well wrapped, for up to 2 months).
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