Best 7 Rhubarb Crisp Squares Recipes

EASY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
• Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
• Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

RHUBARB CRUMBLE BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray, set aside.
• FILLING: In a medium-sized saucepan over medium heat, stir together rhubarb, sugar, vanilla, water, and corn starch. Cook until it thickens, about 20 minutes or so, stirring regularly so it doesn't stick.
• CRUST/CRUMBLE: In a bowl, using a mixer or a wooden spoon, cream the butter until it's smooth. Add in brown sugar and combine well. Mix in baking soda and oatmeal. Fold in flour. The mixture will be crumbly.
• Press half of the crust/crumble mixture into the bottom of the prepared pan. Spread thickened filling over the top. Add remaining crust/crumble mixture to the top.
• Bake for 30 minutes. It can be served warm with ice cream. Store in the refrigerator.

RHUBARB CRISP SQUARES

Steps:

• Preheat oven to 350°F.
• Grease an 8" square cake.
• Filling:.
• Combine rhubarb, sugar, cornstarch and zest in a saucepan.
• Cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened.
• Set aside and allow to cool.
• Base:.
• Mix together flour, sugar, pecans, cinnamon and salt.
• Cut in butter until mixture resembles course crumbs using a pastry blender, 2 knives or your fingers.
• Set aside 1 cup.
• Press remainder evenly in greased cake pan.
• Spread filling evenly over base and sprinkle.
• reserved flour mixture evenly over top.
• Bake in preheated oven or 35 to 40 minutes or until golden brown.
• Place pan on a rack to cool.
• After completely cooled, cut into squares.

STONEY'S FAMOUS RHUBARB CRISP

Steps:

• In a bowl, combine sugar, 1 tablespoon flour and cinnamon. Add rhubarb; toss. Place in a greased 13-in. x 9-in. baking dish. In a bowl, combine brown sugar, baking powder, baking soda and remaining flour; stir in butter. Sprinkle over rhubarb. Bake at 350° for 40 minutes or until rhubarb is tender.

RHUBARB CRISP

Steps:

• Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
• Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
• Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

RHUBARB CREAM SQUARES

Steps:

• Mix first four ingredients well and press into 9" x 13" pan; bake at 350°F for 5-10 minutes.
• Mix together remaining ingredients and pour over crust; bake at 350°F for 40 minutes or until set.

GO ANYWHERE RHUBARB SQUARES

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 11x7-in. baking dish. Bake at 350° for 12 minutes. , For filling, in a large bowl, combine the first four ingredients. Stir in rhubarb; pour over warm crust. , Bake at 350° for 35-40 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator.