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Go Anywhere Rhubarb Squares

Rated as 4.59 out of 5 Stars

"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.'"
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Ingredients

1 h 5 m servings
Original recipe yields 16 servings

Directions

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  1. In a bowl, combine the flour and confectioners; sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 12 minutes.
  2. For filling, combine the first four ingredients in a bowl. Stir in rhubarb; pour over warm crust. Bake at 350 degrees F for 35-40 minutes or until wooden pick inserted near the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator.

Reviews

Read all reviews 22
  1. 22 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is the Best! I make this in a 9X13 (change servings to 24) and the only changes are - 1. Increase the (fillings) flour to 1/2 cup because I use 6 cups rhubarb. 2. Add the following topping...

Most helpful critical review

These squares are WAY too sweet, and I even added a bit of extra rhubarb. If I make them again I will use 1/2-2/3 of the sugar.

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This is the Best! I make this in a 9X13 (change servings to 24) and the only changes are - 1. Increase the (fillings) flour to 1/2 cup because I use 6 cups rhubarb. 2. Add the following topping...

Tasty and easy. I'll be making this again. Note that the recipe calls for an 11x7 pan. To make in a 9x13, change the servings to 24. Someone else said that the crust seems to powdery but turn...

We loved these! They were delicious when they were still slightly warm. Definitely better the first day, but there wasn't much left to refrigerate. I was a bit worried when I saw how powdery ...

I found this recipe in a Publix booklet. Ingredients the same, only difference is it was baked in a 9x9 pan for 40 to 45 minutes. Just the right thickness. The base looks dry when you put it in ...

These turned out really good. I sprinkled powdered sugar on the top when they were cooling off. Also, I made these for Father's Day and my dad asked me to make them again for his birthday.

These are very similar to a recipe my mom makes all the time. I tweaked it a bit by adding a 1/2 tsp of cinnamon and 1/4 tsp nutmeg to the custard. I also reserved 1/2 cup of the crumbs and sp...

This was my very first time cooking/baking anything involving rhubarb and it was fantastic. I followed the directions as is and am very happy with the results - this dish has just enough tartne...

I've tried rhubarb pies and jams, but this is my fave so far. Much better with fresh rhubarb.

Delicious! I experimented with making this recipe gluten-free using Namaste brand flour mix to substitute for the all-purpose flour and it turned out great! I will make this again for sure (an...