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Perfectly sweet and with that signature tart flavor, these 3 Ingredient Rhubarb Squares are my go-to for quick guests or a fuss-free afternoon treat. I love how everything comes together in a single bowl and takes just thirty minutes from start to finish. Minimal clean up and pure nostalgia in each bite.
The bright tang of rhubarb always cheers me up and these squares are right at home next to a cup of tea. I made these on a whim for a neighbor and now she requests the recipe from me at least twice every spring.
Ingredients
- Canned condensed milk: sweetens and binds so you do not need any extra sugar or eggs for this
- Self-raising flour: creates that fluffy cake texture and saves a step since it already includes leavening agents
- Diced rhubarb: brings a tart punch and beautiful color look for crisp stalks with deep red ends for the prettiest result
- Confectioners sugar for dusting: adds an elegant finish totally optional but makes them feel bakery special
If you want even redder rhubarb pieces go for the grenadine soaking trick with the brightest stalks you can find
Step-by-Step Instructions
- Prepare Your Pan:
- Line a nine inch square cake pan with parchment paper and preheat your oven to three hundred fifty degrees Fahrenheit This makes it easy to lift the squares out clean later
- Mix the Batter:
- Stir together condensed milk and self-raising flour in a large bowl Use a sturdy spoon the batter will be very sticky and thick so make sure every bit of flour is blended in
- Fold in Rhubarb:
- Add diced rhubarb to the bowl Fold slowly so every piece is coated Take your time so the batter holds together
- Pan and Smooth:
- Scrape batter into lined pan Push it into the corners and flatten out the top with a spatula It is meant to be thick so do not worry if it looks dense
- Bake:
- Bake for twenty five minutes The bars will turn soft golden on the edges The rhubarb should look glossy and a little jammy
- Cool and Finish:
- Let everything cool fully in the pan Once set lift out and cut into sixteen neat squares Dust with confectioners sugar if you like for a sparkly touch
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My favorite part is that tangy hint of spring from the rhubarb It reminds me of visiting my grandmother whose garden had endless rhubarb that we would chop without measuring just straight into the bowl
Storage Tips
Store cooled squares in an airtight container at room temperature for up to three days For longer freshness place them in the fridge where they will keep well for about five days They also freeze nicely Just wrap portions individually in plastic wrap before placing them in a container or freezer bag
Ingredient Substitutions
If you cannot find self-raising flour make your own by adding one and a half teaspoons of baking powder and a quarter teaspoon of salt to each cup of all purpose flour For the rhubarb swap in another tart fruit like gooseberries or chopped cranberries but nothing quite replaces that original spring flavor
Serving Suggestions
Enjoy these squares with a mug of black tea or strong coffee They also taste lovely topped with a bit of vanilla yogurt for dessert or crumbled over a scoop of ice cream at the end of a busy day
Cultural and Seasonal Notes
Rhubarb is one of those classic cold climate crops that show up right as the weather turns gentle Every North American backyard seems to have a scarlet clump in the corner of the garden These squares are a nod to rural farmhouse kitchens where no part of the rhubarb patch went to waste
Frequently Asked Questions About Recipes
- → Can I use fresh rhubarb instead of canned?
Yes, fresh rhubarb works perfectly in this dessert. Simply dice and use as directed.
- → What can I use if I don't have self-raising flour?
You can substitute all-purpose flour mixed with baking powder for similar results.
- → Do I have to soak the rhubarb in grenadine?
No, this step is optional. Soaking adds color but isn't needed for flavor or texture.
- → How do I know when the squares are done baking?
The top should look set and lightly golden. Let cool completely before cutting for clean squares.
- → Can these be made ahead of time?
Absolutely. They keep well for a couple of days in an airtight container at room temperature.