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Rhubarb Squares

Rhubarb Squares
Made by: Diane Siegel

Crust:    
2 1/2 cups flour   
1 T. sugar
1 tsp. salt
1 cup shortening
2 egg yolks plus milk to make 2/3 cup                                    
     
  
Filling:
5 cups diced rhubarb
1 1/2 cups sugar
2 T. flour
3 T. butter
1/2 tsp. cinnamon
 
Topping for Crust:
1 cup crushed corn flakes
1 T. Flour
1 T. sugar

Mix crust ingredients and divide in two portions, rolling out one to fit a 10 x 13 inch cookie sheet.  Top with topping mixture and then pour on filling. Roll out other half of dough, place over filling and brush with slightly beaten egg white.
Bake 30-40 minutes at 350 degrees. Add a thin icing sugar frosting while still warm.


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