Home - Recipes - Rhubarb Squares
Baked goods

Rhubarb Squares

These summery squares highlight rhubarb in its peak season. An easy 3-ingredient crust is topped with a lemony and sweet rhubarb filling.

Serves 14
Ready in 70 mins
Prep time 10 mins
Cooking time 60 mins
320 calories per serving


> 2 cups plus 2 tbsp all-purpose flour, divided
> 1 1/2 sticks (3/4 cup) plus 2 tbsp unsalted butter, divided
> 3/4 cup confectioners' sugar, plus more for dusting
> 3 cups chopped rhubarb pieces (2" pieces)
> 1 3/4 cups granulated sugar
> 2 lemons
> 3 large eggs, separated


Preheat oven to 350°F. In a medium bowl, combine 2 cups flour, 1½ sticks butter, and confectioners’ sugar. Cut butter into dry ingredients with two butter knives or a pastry knife. Mix until a crumbly texture. Press crumb mixture into a 10x15" jelly roll pan. Bake 10 minutes. Remove pan from oven and increase oven to 375°F.
Meanwhile, in a medium pot on medium, combine rhubarb and granulated sugar. Cook 13 to 14 minutes, until rhubarb is soft but still holds its shape. If desired, purée rhubarb with a handheld immersion blender. Let cool.
Melt remaining 2 tablespoons butter in microwave-safe bowl. In a medium bowl, combine melted butter, juice of both lemons, remaining 2 tablespoons flour and egg yolks. Stir in cooled rhubarb mixture.
Using a stand mixer or hand mixer, beat egg whites on high 1 to 2 minutes, until foamy. Beat egg whites into rhubarb mixture until just combined. Spread mixture onto crust. Bake until set, 30 to 35 minutes. Let cool completely. Dust with confectioner’s sugar. With a paring knife, cut tray into 9 rows. Cut each row into 1" squares.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you