Friday, 10 June 2016

Lemon Rhubarb Squares


"It's the MOST wonderful time ... of the year!!" 

While typically this song is either sung while a fat man gives out presents or the kids headed back to school (both being glorious times of the year!) June is also a month that you can sing this song because it heralds in the start of rhubarb season!

I'm lovin' the 'barb!!  In recent weeks I've made Rhubarb Jam, Strawberry Rhubarb Jam and a pan of these tasty, sweet treats.  You all know I'm a sucker (pun intended) for fresh lemon and when it's paired with rhubarb I just about lose my ever lovin' mind!



These are a very sweet square and would be nice cut into smaller pieces (not the gargantuan pieces Brad and I cut for ourselves the first time we dug in).  A tasty treat that combines two of my favourite flavours and helps get your rhubarb plants under control again.

Lemon Rhubarb Squares
Source - Inspired by: Dinner with Julie 

Base
1/4 cup butter, softened
1/4 cup white sugar
1 scant cup all-purpose flour
pinch of salt

Topping
1 cup white sugar
2 tbsp all-purpose flour
1/4 tsp baking powder
pinch of salt
2 large eggs
grated zest of 1 lemon
juice of 1 lemon (approx. 3 tbsp)
1 1/2 cups fresh or frozen rhubarb - finely chopped

Garnish
icing sugar - sifted

Directions:
Preheat oven to 350F.  Spray an 8x8-inch baking pan with non-stick cooking spray and set aside.

Prepare base: In a medium bowl, stir together butter and white sugar until creamy.  Add flour and salt; stir until well combined but still crumbly.  Press into the bottom of the prepared baking pan.  Bake for 8-10 minutes or until just barely golden brown around the edges.

Prepare topping: In a medium bowl (you can use the same bowl as the base to save on clean-up), combine the white sugar, flour, baking powder and salt.  Add eggs, lemon zest and lemon juice; stir until well blended and smooth.  Sprinkle rhubarb evenly over the base and pour the lemon filling over top.  


Bake for 30-35 minutes or until golden brown and set (mine took almost 40 minutes to set).

  

Cool completely in the pan on a wire rack before cutting or freezing.  Cut into small pieces (these are quite sweet) and sprinkle with icing sugar before serving.

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