Sugar Crusted Rhubarb Squares

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0% would make this recipe again

Submitted by Theodore Magee, Moncton (NB)

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Ingredients

2 1/2 cups white flour (all purpose) 320 g
1 tbsp baking soda 8 g
1 1/2 cup brown sugar, firmly packed 300 g
1 eggs size large, beaten
3/4 cup canola oil 200 mL
1 cup buttermilk 250 mL
1 tbsp vanilla extract 15 mL
3 stalks rhubarb, finely diced 300 g
1 cup sweetener Splenda 26 g
1 tbsp butter, unsalted, or margarine melted 14 g
1 3/4 tsp ground cinnamon 5 g

Method

  1. Preheat oven at 325° F. Sift together flour, baking soda into a bowl.
  2. Mix brown sugar, egg, oil, buttermilk and vanilla. Stir well.
  3. Add the mixture to the dry ingredients and mix well together. Add rhubarb.
  4. Spread the batter in a greased 9" square baking pan.
  5. In another bowl, combine Splenda®, butter or margarine and cinnamon and mix well.
  6. Sprinkle over batter.
  7. Bake at 325° F for 55 minutes or until done.
  8. Cut into squares. Serve warm or cold.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegetarian

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