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
Ingredients:
For the Filling
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
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| Cherry Rhubarb squares |
For the Crust and Topping
- 2 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios
- 1 cup sugar
- 1 tsp. baking powder
- 1/4 tsp. salt
- Zest from 1 lemon
- 1 cup (16 tablespoons) unsalted butter, cubed and chilled
- 1 egg
- 2 tsp. vanilla extract
- 2 stacks rhubarb sliced
- 2 cups cherry halves (stemmed and pitted)
- 1 tablespoon corn starch
- 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
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
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