Rhubarb Oatmeal Squares

Serves: 20 squares

Source: Foodland Ontario

Ingredients:

Crust

  • 1 cup (250 mL) all-purpose flour
  • 3/4 cup (175 mL) large-flake rolled oats
  • 1/2 cup (125 mL) packed light brown sugar
  • 1/3 cup (75 mL) unsalted butter, melted
    Filling
  • 2 Ontario Eggs
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 cup (50 mL) all-purpose flour
  • 1/4 tsp (1 mL) nutmeg
  • 2-1/2 cups (625 mL) chopped (1/4-inch/5 mm pieces) Ontario Rhubarb

Instructions:

  1. In large bowl, combine flour, oats and brown sugar; stir in butter until blended.  Set aside 3/4 cup (175 mL) for topping.  Press remaining mixture into greased 9-inch (2 L) square cake pan, pressing firmly.  Bake in 350˚F (180˚C) oven for 10 minutes.
  2. In bowl, beat together eggs, sugar, flour and nutmeg until smooth.  Stir in rhubarb.  Spread over warm base.  Sprinkle with reserved oat mixture, using fingers and pressing down gently.  Bake for 45 minutes or until lightly browned.  Let cool completely before cutting into squares.
  3.   Store refrigerated.