Cherry Rhubarb squares

This week was the first week of school and my son's project was to try 3 new things which he never tried before. It gave me an opportunity to try something which I have been thinking of trying for a very long time...Rhubarb.

The Rhubarb I got was not crimson or red but was mostly green and about 1/3 of the bottom was a mix of red and green. But none the less I got it and made it into the cherry Rhubarb squares, which started flying off the baking sheet even before I could take a picture. It is great. Only thing is I used a little bit more cherries than in the recipes cause I had some leftover cherries getting close to their end of life

Cherry Rhubarb squares

Cherry Rhubarb squares

Ingredients:

For the Crust and Topping

1. 2 1/2 cups all-purpose flour
2. 1/2 cup finely ground pistachios
3. 1 cup sugar
4. 1 tsp. baking powder
5. 1/4 tsp. salt
6. Zest from 1 lemon
7. 1 cup (16 tablespoons) unsalted butter, cubed and chilled
8. 1 egg
9. 2 tsp. vanilla extract

For the Filling

1. 2 stacks rhubarb sliced
2. 2 cups cherry halves (stemmed and pitted)
3. 1 tablespoon corn starch
4. Juice from 1/2 lemon

Pre-heat your oven to 375 degrees. 
Mix together the flour, sugar, baking powder, salt and lemon zest. Add the butter, egg and vanilla extract. Mix them together to form a crumbly mixture. (I used 2 tablespoons whole mix as the mixture was very dry)
In a large bowl, toss together the rhubarb, cherries, corn starch and lemon juice. Set aside.
Transfer about two-thirds of the dough into your prepared 9x13 baking pan. Press it down firmly into an even layer. Then spread the fruit mixture in a single layer over top. Sprinkle the remaining dough over the fruit.
Bake for 40-45 minutes, or until the top is lightly browned. Remove from the oven and set aside to cool completely before slicing and serving. Enjoy with whipped cream or as is