Laura's Rhubarb Squares + 13 Rhubarb Recipes to Try (2024)

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Laura’s Rhubarb Squares + 13 Rhubarb Recipes to Try

Looking for a new rhubarb recipe? Laura’s rhubarb squares are not-too-sweet and a wonderful way to use up rhubarb stalks at the end of the harvest season.

My rhubarbplant sets up abundant shoots each spring, and it is one of a few perennials that flourish here on the mountain in zone 3. It’s easy to grow both from root divisions and from seeds, so I try to find just a bit more space for it here on the farm.

Even still, we don’t like eating it all that much. It’s the sourest vegetable I’ve ever tried. It coats my teeth when I eat it, and we don’t really like desserts that much.

Because it is so sour, riperhubarb needs a lot of sweetness to offset the pucker it produces. It lends itself beautifully to being tucked into cakes, muffins, and pies more than as an addition to savoury dishes. (At least that’s what I thought. Perhaps I am wrong. If you have a delicious savoury rhubarb recipe I’d love to try it. You can leave it in the comments. Thank you in advance.)

My friend Laura brought over a plate of Rhubarb cakes and squares recently, and I have to say, I’m changing my mind. These squares have a custard-like filling and are not super sweet. The rhubarb profile is tart but sweet in this dessert.

You could substitute any fruit in place of the rhubarb in this recipe, but adjust the sugar if you choose sweeter fruit. You definitely won’t need as much.

This recipe uses up to 7 cups of rhubarb. That’s 7 cups of rhubarb I don’t have to put in the freezer, only to toss out at the end of the winter, to make room for more.

Yes, I really have done this. But I’m trying to be better. Really I am. Leave those recipes in the comments and I’ll work on this flaw in my management skills.

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Laura’s Rhubarb Squares

Serves 12 to 16

Ingredients:
Crust:

• 2 cups of flour
• 2/3 cups butter
• 1 egg

Filling:

• 6-7 cups of rhubarb, chopped
• 2 cups organic sugar
• 4eggs beaten

Topping :

• 1 cup brown sugar
• 1 cup flour

Method:

1. Make the crust: Cut cold butter and flour together until butter is the size of peas, as you would if you were making pastry for a pie.
2. Add egg and mix until fully incorporated.
3. Press into greased 9 x 13 pan.
4. Make the filling:In a separate bowl combine rhubarb, sugar, and eggs. Mix well and pour over crust.
5. Make the topping: Mix flour and brown sugar together and sprinkle over the top of the filling.

Bake at 375°F for 60 to 75 minutes, until the center is done. allow to cool and top withWhipped Cream before serving.Refrigerate unused portions.

How to Grow Rhubarb

Find out how to grow rhubarbin our article from Joybilee Farm

What to do when Rhubarb Flowers from Ever Growing Farm

How to grow and use Rhubarb from Homespun Seasonal Living

Using Rhubarb in the garden:

Rhubarb Leaf Pesticide from Reformation Acres

Preserving Rhubarb:

Canning Stewed Rhubarb from Homespun Seasonal Living

Rhubarb Mint Jelly from Homespun Seasonal Living

Spicy Rhubarb Sauce from Homespun Seasonal Living

Rhubarb Butter from Reformation Acres

Strawberry Rhubarb Fruit RollUps from This Original Organic Life

Rhubarb Beverages:

Rhubarb Juicefrom Montana Homesteader

Rhubarbade and Strawberry-Rhubarbade from Common Sense Homesteading

Rhubarb Shrub to Re-Energize You When Summer Fatigue Hits fromJoybilee Farm

Rhubarb Desserts:

Old Fashioned Rhubarb pudding cake from Common Sense Homesteading

Gluten-Free Strawberry Rhubarb Crumble with Almond Flour from Common Sense Homesteading

Rhubarb Ice Cream from Learning and Yearning

Rhubarb Dandelion Pie from Montana Homesteader

Rhubarb Berry Crisp from The Elliot Homestead

Healthy Rhubarb Popsicles For a Thirst Quenching Dessert from Joybilee Farm