"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rhubarb Squares Recipe

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This recipe for Rhubarb Squares, by , is from Herring Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorrie Herring
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box yellow cake mix (super moist if available)
1 C butter or margarine, cut into small pieces
1 3/4 c sugar
3 eggs
4 c sliced fresh rhubarb
Cool Whip or canned whipped cream if desired

Directions:
Directions:
Reserve 2 T of cake mix. In a large bowl, cut the butter into the remaining cake mix using a pastry blender (or by pulling 2 knives in opposite directions) until crumbly. Pat 2 1/4 cups of mixture into an UNgreased 13x10 inch pan. Bake for 15 minutes at 350 degrees.
In a large bowl, beat the reserved 2 T of cake mix, sugar & eggs with an electric mixer on medium speed until creamy. Stir in rhubarb & pour over partially baked crust. Sprinkle remaining crumbly mixture over top. Bake 45 to 55 minutes until golden brown and center is set. Cool slightly and serve with whipped cream, but store remainder in the fridge.
NOTE: I like to add about 2/3 C drained crushed pineapple to the cake.

 

 

 

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