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Rhubarb Squares

by in Apr 2004
Rhubarb Squares
11 votes, 3.64 avg. rating (73% score)
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Yield: 24 servings

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  • 2-1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups brown sugar
  • 1 cup buttermilk
  • 1 beaten egg
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1-1/2 cups chopped rhubarb
  • 1/2 cup chopped walnuts


Preheat oven to 325 degrees. Spray a glass 9x13x2-inch pan.

In a large mixing bowl, sift together flour, baking soda, and salt. Stir in brown sugar and set aside. In another bowl, mix buttermilk, egg, vegetable oil, and vanilla extract. Add rhubarb and walnuts, stirring until blended. Add wet ingredients to dry ingredients and stir, just until combined. Spread into prepared pan and bake 55 minutes.

Additional Notes:

Note: The YANKEE cook would serve this cake warm with a dollop of whipped cream.

Updated Wednesday, March 3rd, 2004

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2 Responses to Rhubarb Squares

  1. Anonymous May 25, 2004 at 12:23 pm #

    Not being a big “rhubarb fan” I loved this recipe. The squares came out moist and delicious. A big hit at my work too!

  2. Anonymous April 30, 2009 at 12:34 pm #

    Easy and quick to make, but not as tasty as I thought it would be. I couldn’t find fresh rhubarb, but I think there was too much brown sugar to my taste. Best when eaten warm with ice cream or cool whip.

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