Our Favourite Rhubarb Squares / by Linda Klimack

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¾ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
1½ teaspoon cinnamon
6 tablespoon demerara sugar
¾ cup melted butter

3 cups chopped rhubarb
¾ cup water
5 tablespoon honey or sugar
3 tablespoon cornstarch
1½ cup whole wheat flour
1½ cup rolled oats


  • Place rhubarb in saucepan with ½ cup water with honey or sugar and cook until stewed.
  • Mix cornstarch in ¼ cup water and add to the stewed rhubarb.
  • Simmer and stir until thickened.
  • Set aside.
  • Mix remaining ingredients together.
  • Put half the oat mixture on the bottom of an 8 inch square baking pan and pat down.
  • Fill with stewed rhubarb.
  • Sprinkle the remaining oat mixture on top.
  • Bake 35 minutes at 350F.
  • Allow to cool for 30 minutes before cutting into squares.