Recipes with Rhubarb!

Rhubarb Peanut Butter Squares

With a hint of peanut butter these bars are reminiscent of a PB and J. These are easy to cut into bars or squares to enjoy on their own as a snack or serve it up warm with ice cream for a new dessert idea.

2 cups (500 mL) quick cooking oats

1 1/2 cups (375 mL) all purpose flour

1/2 tsp (2 mL) each ground cinnamon and salt

1/4 tsp (1 mL) baking soda

3/4 cup (175 mL) salted butter, softened 

2/3 cup (150 mL) packed light brown sugar 

1/2 cup (125 mL) crunchy or smooth peanut butter

1 large egg

1 tsp (5 mL) vanilla

Rhubarb Filling:

2 cups (500 mL) sliced rhubarb

1/4 cup (60 mL) granulated sugar

1 tbsp (15 mL) all purpose flour

1/2 tsp (2 mL) ground cinnamon 

1/2 cup (125 mL) strawberry jam

In a bowl, stir together oats, flour, cinnamon, salt and baking soda; set aside. 

In a large bowl, beat butter, brown sugar and peanut butter until smooth. Beat in egg and vanilla. Stir in oat mixture until well combined. Using lightly floured hands, press two-thirds of the mixture into a 9-inch (23 cm) square baking pan lined with parchment paper.

Rhubarb Filling: In a bowl, toss rhubarb with sugar, flour and cinnamon to coat. Stir in jam to combine and coat well and carefully spread filling over base. Sprinkle remaining oat mixture over top and pat down lightly.

Bake in preheated 350ºF (180ºC) oven for about 45 minutes or until golden brown. Let cool completely before cutting into bars or squares.

Makes 16 squares.

Tip: Keep refrigerated for up to 1 week or freeze for up to 3 weeks. 

Rhubarb Muffins

Bursting in springtime gardens is one of my favourite things-Rhubarb! Simple muffins are a great way to showcase that tart flavour and bring out it’s pretty pink colour. I’m going to put the coffee on while the bake, you can too. 

1 3/4 cups (425 mL) all purpose flour1/2 tsp (2 mL) each baking powder and baking soda

1/2 tsp (2 mL) ground cinnamon

1/4 tsp (1 mL) salt

1/2 cup (125 mL) butter, melted

3/4 cup (175 mL) granulated sugar

2 large eggs

1/2 cup (125 mL) sour cream

1 tsp (5 mL) vanilla

1 1/2 cups (375 mL) chopped fresh rhubarb

Cinnamon sugar (optional)

In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt; set aside.

In a larger bowl, whisk butter and sugar until smooth. Add eggs and whisk until combined. Whisk in sour cream and vanilla until combined. Add flour mixture and stir until almost combined; stir in rhubarb until well combined. 

Divide batter among 12 greased muffin cups. Sprinkle with cinnamon sugar, if using. Bake in preheated 375ºF (190ºC) oven for about 20 minutes or until light golden and tester comes out clean. Let cool slightly before enjoying. 

Makes 12 muffins.