Rhubarb Squares

Serves: 15
Total Calories: 306


2 1/2 cups flour
3/4 cup powdered sugar
1 cup butter or margarine
2 cups sugar
4 eggs lightly beaten
1 teaspoon salt
4 cups rhubarb thinly sliced fresh or frozen sliced rhubarb
vanilla ice cream or whipped cream (optional)


Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In a large bowl, mix 2 cups of the flour and powdered sugar. With a pastry blender or two knives, cut butter or margarine into flour and sugar until mixture resembles fine crumbs. Press evenly into bottom of pan bake for 20 minutes or until golden brown. Cool on a wire rack for 5 minutes.

In a large bowl, mix sugar, remaining 1/2 cup flour and salt until well blended. Stir in rhubarb. Pour evenly over crust. Bake for 45 minutes or until set. Loosen edges with a sharp knife while still warm. Cool pan on a wire rack at least 30 minutes. Cut into squares. Serve warm with ice cream or whipped cream. Refrigerate any leftovers.

Nutritional Facts:

Serves: 15
Total Calories: 306
Calories from Fat: 114

This Rhubarb Squares recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.

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