I personally love these squares – the soft, cookielike dough surrounds a moist centre of seasonal rhubarb and the overall look is one of a very attractive tart. It is easy to cut into pieces – you choose the size of the squares and the final look to these! It is also OK to add in some strawberries for delicious strawberry-rhubarb squares!
Old Fashioned Rhubard Squares:
- 1 orange
- 5 cups of chopped rhubarb
- 3 tablespoons of corn starch
- 2/3 cup of ground almonds
- 1 egg yolk
- 2 tablespoons of milk
- 2 tablespoons of Demerara or coarse sugar
- 2-1/4 cups of flour
- 3 tablespoon of granulated sugar
- 2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter – softened
- 1/4 cup of cream cheese, softened
- 2 tablespoon of sour cream
- grated rind of 1 orange
- 1 teaspoon of vanilla
- 2 eggs
- Grate rind of orange, set aside for pastry.
- Juice orange into a saucepan, then combine the orange juice, rhubarb, sugar and salt.
- Simmer over medium heat until thick and mushy – about 15 minutes.
- Mix cornstarch with 3 tablespoons of wter until dissolved, stir in rhubarb mixture and simmer for couple minutes longer.
- Let cool.
- To Make Pastry:
- In a bowl, whisk together flour, sugar, baking powder and salt.
- In food processor, mix together butter, cream cheese, sour cream, orange rind, vanilla and eggs until smooth. Add flour mixture, process just until dough forms loose ball.
- On lightly floured surface, knead dough until smooth, about 30 seconds, divide in half and form 2 discs.
- Line 15 x 10 inch rimmed baking sheet with parchment paper
- Roll out one disc dough into a rectangle large enough to fit bottom of the pan plus about 1/2 inch on each side. Fit into the bottom and up sides of prepared pan.
- Spread almonds over dough, cover with rhubarb mixture.
- Roll remaining dough into rectangle about 1/4 inch thick.
- Using pastry wheel, cut into 1-inch wide strips; arrange in lattice4 pattern over rhubarb mixture.
- Mix yolk with milk; brush tops of strips with egg mixture and sprinkle with sugar
- Bake in the bottom third of your oven at 375F until pastry is golden and filling is bubbly – 25-30 minutes
- Let cool and cut into squares
Hope you enjoy this recipe – if you decide to add strawberries,. cut them into smaller peices and cook together with rhubarb for the last 5 minutes of cooking time.
Let me know how this recipe turned out for you – your input is always very much welcomed and appreciated!