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Strawberry-Rhubarb Squares

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By Betty Crocker Kitchens
Updated May 29, 2006
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Yum! A ruby-red dessert that serves a crowd!

Strawberry-Rhubarb Squares

  • Prep Time 25 min
  • Total 1 hr 45 min
  • Servings 20
  • Ingredients 15
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Ingredients

Crust and Topping

  • 1 cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla
  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/2 cups quick-cooking oats
  • 2/3 cup chopped nuts
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Strawberry-Rhubarb Filling

  • 2 cups granulated sugar
  • 2/3 cup Gold Medal™ all-purpose flour
  • 2 tablespoons milk
  • 4 eggs
  • 4 cups sliced strawberries (2 pints)
  • 4 cups sliced rhubarb (8 stalks)

Topping

  • Whipped cream or ice cream, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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. Sprinkle with reserved crumbly mixture.
  • Step 
    3
    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. Serve with whipped cream. Store covered in refrigerator.

Nutrition

350 Calories
14g Total Fat
5g Protein
51g Total Carbohydrate
33g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
7g
33%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
140mg
6%
Potassium
220mg
6%
Total Carbohydrate
51g
17%
Dietary Fiber
2g
10%
Sugars
33g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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