Rustic Rhubarb Squares
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 182.7
- Total Fat: 8.3 g
- Cholesterol: 15.4 mg
- Sodium: 20.1 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 2.0 g
- Protein: 2.5 g
View full nutritional breakdown of Rustic Rhubarb Squares calories by ingredient
Introduction
Adapted from the Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. These bars have a simple whole wheat vanilla shortbread crust and are piled high with diced fresh rhubarb in a light egg-flour custard. Not too sweet, they're a great addition to the backyard BBQ. Adapted from the Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. These bars have a simple whole wheat vanilla shortbread crust and are piled high with diced fresh rhubarb in a light egg-flour custard. Not too sweet, they're a great addition to the backyard BBQ.Number of Servings: 12
Ingredients
-
1/4 cup granulated sugar
1 cup whole wheat pastry flour
1/4 tsp nutmeg
3.5 oz non-hydrogenated shortening
1/2 tbsp vanilla
1 1/2 tbsp water
1 egg white, for glazing
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Topping
1 egg
2/3 cup sugar
2 1/2 tbsp all purpose flour
1/4 tsp salt
3 cups diced rhubarb
1 1/2 tbsp crumbled dried pineapple sage leaves (optional)
2 tbsp thick cut rolled oats
Directions
Preheat the oven to 350F and generously grease an 8" square pan.
In a coffee grinder, process the sugar to a fine powder. Add to a bowl with the flour and nutmeg.
Add the shortening and blend with a fork or pastry blender until crumbly, then add the vanilla and water and mix until the dough comes together.
Press into the bottom of the pan and brush generously with the egg white.
Bake 25 minutes. Remove from oven (leave oven on) and place into the freezer for 30 minutes.
Meanwhile, in a large bowl, beat together the egg, sugar, flour, and salt.
Add rhubarb and pineapple sage and toss to incorporate completely.
Spread evenly over the base and sprinkle with rolled oats.
Bake for 50 minutes.
Cool to room temperature, then cover and chill at least 2 hours before cutting and serving.
Serving Size: makes 12 bars
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a coffee grinder, process the sugar to a fine powder. Add to a bowl with the flour and nutmeg.
Add the shortening and blend with a fork or pastry blender until crumbly, then add the vanilla and water and mix until the dough comes together.
Press into the bottom of the pan and brush generously with the egg white.
Bake 25 minutes. Remove from oven (leave oven on) and place into the freezer for 30 minutes.
Meanwhile, in a large bowl, beat together the egg, sugar, flour, and salt.
Add rhubarb and pineapple sage and toss to incorporate completely.
Spread evenly over the base and sprinkle with rolled oats.
Bake for 50 minutes.
Cool to room temperature, then cover and chill at least 2 hours before cutting and serving.
Serving Size: makes 12 bars
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.