Strawberry-Rhubarb Squares

Health score
4%
Strawberry-Rhubarb Squares
105 min.
20
341kcal

Suggestions


Indulge in the delightful combination of sweet strawberries and tart rhubarb with our Strawberry-Rhubarb Squares! This scrumptious dessert is perfect for any occasion, whether you're hosting a gathering or simply treating yourself to a delicious snack. With a buttery, crumbly crust that perfectly complements the vibrant filling, these squares are sure to impress your family and friends.

Imagine the aroma of fresh strawberries and rhubarb wafting through your kitchen as you prepare this easy-to-follow recipe. The balance of flavors creates a mouthwatering experience that will have everyone coming back for seconds. Plus, with a generous yield of 20 servings, you can share the joy of this delightful treat with a crowd or save some for later!

Not only are these Strawberry-Rhubarb Squares a feast for the taste buds, but they also offer a satisfying texture with the addition of oats and nuts, making each bite a delightful experience. Serve them warm or chilled, and don’t forget to top them off with a dollop of whipped cream or a scoop of ice cream for an extra touch of indulgence. Get ready to savor the perfect blend of flavors and textures that will make this recipe a new favorite in your dessert repertoire!

Ingredients

  • cup butter softened
  • cup brown sugar packed
  • teaspoon vanilla 
  • cups flour all-purpose
  • 1.5 cups oats 
  • 0.7 cup nuts chopped
  • 0.5 teaspoon baking soda 
  • 0.3 teaspoon salt 
  • cups granulated sugar 
  • 0.7 cup flour all-purpose
  • tablespoons milk 
  •  eggs 
  • cups strawberries sliced (2 pints)
  • cups rhubarb sliced (8 stalks)
  • serving whipped cream 

Equipment

  • bowl
  • frying pan
  • oven

Directions

  1. Heat oven to 375°F. In medium bowl, mix butter, brown sugar and vanilla with spoon. Stir in 2 cups flour, the oats, nuts, baking soda and salt until crumbly. Reserve 2 cups crumbly mixture. Press remaining crumbly mixture in ungreased 15x10x1-inch pan.
  2. In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs with spoon until smooth. Fold in strawberries and rhubarb. Spoon filling onto crust.
  3. Sprinkle with reserved crumbly mixture.
  4. Bake 40 to 50 minutes or until topping is golden brown and filling is set. Cool slightly, about 30 minutes. For serving pieces, cut into 5 rows by 4 rows.
  5. Serve with whipped cream. Store covered in refrigerator.

Nutrition Facts

Calories341kcal
Protein5.81%
Fat34.3%
Carbs59.89%

Properties

Glycemic Index
23.04
Glycemic Load
26.51
Inflammation Score
-6
Nutrition Score
8.9826087070548%

Flavonoids

Cyanidin
0.48mg
Petunidin
0.03mg
Delphinidin
0.09mg
Pelargonidin
7.16mg
Peonidin
0.01mg
Catechin
1.43mg
Epigallocatechin
0.22mg
Epicatechin
0.25mg
Epicatechin 3-gallate
0.19mg
Epigallocatechin 3-gallate
0.03mg
Naringenin
0.07mg
Kaempferol
0.14mg
Myricetin
0.01mg
Quercetin
0.32mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:341.32kcal
17.07%
Fat:13.34g
20.52%
Saturated Fat:2.68g
16.76%
Carbohydrates:52.41g
17.47%
Net Carbohydrates:49.94g
18.16%
Sugar:32.59g
36.21%
Cholesterol:33.14mg
11.05%
Sodium:182.2mg
7.92%
Alcohol:0.07g
100%
Alcohol %:0.06%
100%
Protein:5.08g
10.16%
Manganese:0.64mg
31.9%
Vitamin C:18.93mg
22.94%
Selenium:11.09µg
15.84%
Vitamin B1:0.19mg
12.71%
Folate:47.83µg
11.96%
Magnesium:40.18mg
10.05%
Phosphorus:99.33mg
9.93%
Fiber:2.47g
9.88%
Vitamin A:487.06IU
9.74%
Vitamin B2:0.16mg
9.62%
Iron:1.65mg
9.15%
Vitamin K:8.06µg
7.68%
Vitamin B3:1.47mg
7.34%
Copper:0.14mg
7%
Potassium:217.53mg
6.22%
Calcium:54.16mg
5.42%
Zinc:0.68mg
4.57%
Vitamin E:0.65mg
4.33%
Vitamin B5:0.4mg
3.96%
Vitamin B6:0.07mg
3.43%
Vitamin B12:0.1µg
1.64%
Vitamin D:0.19µg
1.29%