Ingredients for Rhubarb Crumb Squares
- All Purpose Flour
- Brown Sugar
- ½ cup chopped pecans
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- 4 cups chopped rhubarb (fresh or frozen)
- Granulated Sugar
- 2 tablespoons cornstarch
- 1 tablespoon orange zest
- Pecan Halves
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How to Make Rhubarb Crumb Squares
- **Make the Crumb Base:** In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, ½ cup chopped pecans, 1 teaspoon ground cinnamon, and ¼ teaspoon salt.
- **Cut in the Butter:** Using a pastry blender or two knives, cut in 1 cup (2 sticks) cold unsalted butter until the mixture resembles coarse crumbs.
- **Press into Pan:** Reserve 1 cup of the crumb mixture. Press the remaining crumb mixture evenly into the bottom of a greased 8x8 inch baking pan.
- **Prepare the Rhubarb Filling:** In a medium saucepan, combine 4 cups chopped rhubarb (fresh or frozen), ¾ cup granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon orange zest.
- **Cook the Filling:** Cook over medium heat, stirring constantly, until thickened. Cook for 5 minutes if using fresh rhubarb, or 15 minutes if using frozen rhubarb.
- **Cool the Filling:** Remove from heat and let the filling cool slightly.
- **Assemble the Squares:** Spread the cooled rhubarb filling evenly over the crumb base.
- **Add Crumb Topping:** Sprinkle the reserved 1 cup crumb mixture evenly over the filling.
- **Bake:** Bake in a preheated 350°F (175°C) oven for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
- **Cool and Cut:** Let the squares cool completely in the pan before cutting into squares.
- **Garnish:** Top each square with a pecan half (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
50g
Fat
12g
Carbs
6g
