Rhubarb Squares

Photo by Carrie Wakeford
Photo by Carrie Wakeford











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Rhubarb Squares

From the new Thirteen Moons cookbook, a family favorite shared with by my mom, Elaine, who always has many great dessert recipes. Carnation milk was a favorite of her mom, our Nanny, bringing back many fond memories whenever we use it.

Preheat oven to 325 degrees and lightly oil 9” square cake pan.

1 cup light spelt or gluten free flour (or whatever flour you use)

2 tbsp. dark sugar

1/8 tsp. salt

½ cup butter

Mix together flour, sugar and salt. Cut in butter with a pastry blender until crumbly. Press into bottom of cake pan and bake for 20 minutes. Remover from oven and raise temperature to 350 degrees.

3 egg yolks, beaten

1 cup cane sugar

3 tbsp light spelt or gluten free flour

1 cup Carnation milk (or coconut milk)

21/2 cup rhubarb, diced

Mix together, all ingredients and place on top of baked bottom. Return to oven and bake for 40 minutes. Remove from oven and top with meringue

3 egg whites

6 tbsp. cane sugar

Beat together until still peaks. Spread over baked dessert and bake until brown.


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