Easy spring rhubarb squares in a pinch! (gf or not!)


After working in Italy for the last month I am back at it at home! We just completed our tenth, small group tour to Puglia, Italy! (Check out our tours here!) I was also researching our newest tour destination, Abruzzo, Italy.

I have been married thirty -five years this month! In all but two or three of those years, we have had a backyard garden. This year, after downsizing our family home last year, we have no garden. Rhubarb has always been in the garden. I love rhubarb. On its own or mixed with other fruits it’s a lovely tart fruit. Stewed, in pies, or other desserts it’s always a sure sign of spring for me. This recipe is a family favorite that was adapted from my mother-in-law’s recipe. I reduced the sugar in both the filling and base and added the lemon zest.

This week, while at the family cottage, the local market had a beautiful crop of rhubarb, and I knew I just had to make this dessert. I am happy that the local market there grows everything on site, and it is just as good as home grown! My husband may have retired his gardening hobby but it’s nice to know I can still make this family favorite! Regular or gluten free, even nonlovers of rhubarb love this dessert. Try it and see if it becomes your family’s favorite spring ritual too!

Another Spring favorite recipe is Asparagus Frittata. Perfect for Brunch, breakfast, or a lunch time panino!

Ciao for now, Natalina

Rhubarb squares (regular or gluten free)

This recipe has been adapted from a recipe my mother-in-law gave me years ago. It is a family favorite. If I don't have enough rhubarb, I substitute the balance with whatever fruit I have…strawberries, apples, blueberries, pears etc…
Servings 10


  • 6 cups rhubarb washed and chopped in 1 inch cubes
  • 1/4 cup water
  • 1 cup white sugar
  • 1/3 cup sifted cornstarch
  • 1-2 tbsp. grated lemon zest optional
  • 2 cups all-purpose flour* * you can substitute Bob's Mill 1 to 1 gluten free flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups rolled oats* *use GF for gluten free
  • 1 cup packed brown sugar
  • 3/4 cup unsalted butter, melted


For filling:

  • Add water, rhubarb, sugar, lemon zest to a large pot and bring to a boil. Turn down to simmer and cover with the lid. Simmer, stirring occasionally until fully cooked. Remove from heat and stir in sift corn starch. Set aside to cool.

For Base:

  • preheat the oven to 350 degrees F.
  • Mix all the dry ingredients in a medium sized bowl. Add the melted butter and mix until moistened.
  • Using a 9 x 13-inch pan pour two thirds of the base mixture in the pan. Press into the bottom evenly. Add the filling and spread evenly. Sprinkle the remaining base mixture on top.
  • Bake in the preheated oven for about 45 minutes until brown and bubbling.


Author: Natalina Campagnolo
Course: Dessert, Snack
Cuisine: American
Keyword: Bakery, Coffee, Quick & Easy, snack cake
Bringing Homemade Back Since 2011
Natalina Bombino Campagnolo Inc.
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