Remarkable Rhubarb Squares

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Remarkable Rhubarb Squares

This delicious dessert is from the book The 55 Best Brownies in the world. They are, in my opinion, a plate and fork treat. Too soft to eat out of hand, not so much a brownie, as a cake.

Remarkable Rhubarb Squares
adapted from:  The 55 Best Brownies in the world
makes a 9X13 pan
350-degree oven

2 c diced rhubarb, frozen and thawed is fine
1 c sugar - divided
1/2 c butter, softened to room temperature
1 c brown sugar
1 egg
1 t baking soda
1/4 t salt
1 t cinnamon
2 c flour
1 t vanilla

Combine rhubarb and 1/2 c of the sugar, set aside to "juice".

Beat butter, remaining sugar along with the brown sugar until creamy. Add egg, soda, salt, cinnamon and 1 c flour, beat well. Add remaining flour, rhubarb mixture, and vanilla, mix until smooth.

Press into a prepared 9X13 pan, bake 35-45 minutes or until done in your oven. Serve plain, with a small scoop of ice cream or try a tangy sour cream dessert sauce.

Sour Cream Dessert Sauce
1 cup sour cream
1/3 c brown sugar.

Stir until smooth and sugar has melted. Refrigerate until serving time, stir gently before serving.

Enjoy!

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this post shared with:
cook your books @ kitchen flavours
weekend cooking @ beth fish reads