Frosted Rhubarb Squares
A delicious Alaskan dessert
By Lindsey VanTassel and Judy Beatty
Many great recipes can be found in the cookbooks of our mothers, fathers, grandparents, aunts, uncles, and close friends. These family recipes are tasty treasures shared from generation to generation. They have been tried true and inserted into the family heritage. This said, it is also assumed with each passing of a recipe little changes are bound to appear. "Frosted Rhubarb Squares" recipe originated from a family favorite given to me by my grandmother via a favorite cousin. The recipe originally called for apples. Seeing that this is Alaska and many gardens are quite possibly growing very large rhubarb stalks desperate to be harvested, it is fitting the following adaptation should be created.
[caption id="attachment_9798" align="aligncenter" width="1000"] Spreading cinnamon and sugar mixture over rhubarb[/caption]
[caption id="attachment_9799" align="aligncenter" width="1000"] Mixing Frosting[/caption] [caption id="attachment_9800" align="aligncenter" width="1000"] Spreading frosting on top of crumble[/caption] Prepare yourself for a delicious easy to make Frosted Rhubarb Squares dessert recipe that the whole family will enjoy!
Ingredients Bars 2 cups Flour ½ cup sugar ¼ teaspoon salt 2/3 cup shortening 1 egg 2 cups chopped rhubarb ¼ cup sugar 1 teaspoon cinnamon 1 tablespoon milk Frosting 1 cup powdered sugar 1 teaspoon vanilla 1 to 2 tablespoons milk Combine flour, sugar, and salt. Cut in shortening with a fork or pastry cutter. Mix in the egg and then press 2/3 of the mixture into the bottom of a 9” square pan. Cover the crumb base with rhubarb and then sprinkle with cinnamon sugar. Toss one tablespoon of milk into remaining crumb mixture and spread over top of rhubarb. Sprinkle with more cinnamon sugar. As you may know already rhubarb is quite tart so add more or less cinnamon sugar to this recipe based on your tart tolerance. Bake at 375 degrees for 45 minutes. When finished, mix together frosting ingredients and pour over bars while they are still warm. Enjoy!
[caption id="attachment_9801" align="aligncenter" width="1000"] Delicious Frosted Rhubarb Squares[/caption] From the August 2013 issue of Last Frontier Magazine. Original recipe by Judy Beatty | Article written by Lindsey VanTassel | Photos by Cecil Sanders
If you enjoyed this recipe, try "Great Alaskan Chocolate Sheet Cake" or "Blueberry Cake."
It sounds perfect!
Jan Raney April 17, 2021
I liked the recipe but it had too much sugar, so I cut back on the sugar amount and sprinkled some Raspberries over the crumbs before the frosting went on, and it was wonderful.
brian blevins April 17, 2021