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...
Ingredients
- 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
Instructions
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.