Squares - The Butcher's Daughter

It’s rhubarb season again! Nothing quite like the unique, tangy taste of a fresh rhubarb pie, muffin, crisp, or these amazingly simple Rhubarb Squares. The custard makes itself by mixing a few ingredients in with the chopped rhubarb , no fussing over a pan on the stovetop! Best of all, it makes a large pan so it’s great for a crowd. The original recipe calls for flour to thicken the custard but knowing what I know now about how juicy rhubarb can sometimes be, I’d also add a couple of tablespoons of cornstarch to the mixture to ensure the filling thickens enough if your rhubarb happens to be extra juicy. The end result will be delicious either way but just a little more challenging presentation- wise if you have all the extra juiciness.

Rhubarb Custard Squares

A sweet and creamy custard filled with tangy pieces of pretty pink rhubarb over a buttery shortbread crust.

Print Recipe

Prep Time 15

Cook Time 45

Cooling Time 30

Total Time 1 30

Course Dessert

Servings 24 Squares

Ingredients

Crust

1 Cup Flour
3/4 Cup Butter
1/4 Cup Powdered sugar

Filling

3 Large eggs
2 Cups Granulated sugar
1/2 Cup All-purpose flour
1/2 Tsp Salt
4 Cups Rhubarb, chopped

Instructions

Preheat oven to 350 degrees. In a mixing bowl, stir together the flour and icing sugar. Cut butter into flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs, about the size of peas. Pat minute into a 9×13 pan. Bake for 10-12 minutes.
While the crust bakes, stir together eggs, sugar, flour and salt. Fold in chopped rhubarb. Pour rhubarb mixture over hot crust. Reduce oven temperature to 325 degrees F and bake 30-35 minutes more.
Cool for 30 minutes and refrigerate squares to chill completely before cutting.

I’ve been seeing pistachios everywhere lately and thought maybe it was pistachio season in the USA. After a quick Google search I learned that pistachio season is nowhere near February. It’s actually more like from late August to October. Seeing them at our local grocery stores, in magazine ads and on TV, I felt inspired to whip up a pan of pistachio squares. They’d be perfect for a St Patrick’s Day treat! Yup, I realize we need to celebrate Valentines Day first but don’t worry, I’ll have some recipes to share for that occasion too!

I put these in an 8×8 pan (or you could definitely go with a 9×9). In an 8×8 pan, these squares have a really thick crust. I love them that way because I adore shortbread and that’s what it reminds me of. If you like a thinner crust, you could halve the crust recipe and they’d be perfect for you. You could also use the same ingredient measurements and simply make the squares in a 9×13 pan. The cream cheese, pudding and whipped cream layers will obviously be thinner as well but it will definitely work and turn out beautifully. It’s just my personal preference to have thick crust and thick layers of cream cheese and puddding.

Honestly this is one of my favourite desserts! It really does remind me of my childhood. My Mom made these often. Sometimes for an occasion like Easter but often just for a random treat. They are a yummy dessert in the warmer weather too. Only the crust has to be baked so there’s minimal work and minimal heat generated in the kitchen. They’re really refreshing too since they are kept in the refrigerator and served cold. I hope you’ll make some for St. Patty’s Day or today, or both!

Pistachio Squares

shannonleger

Cool, creamy Pistachio Squares with a cream cheese and pudding filling topped with whipped cream

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine American

Servings 9 Servings

Equipment

1 Stand Mixer
1 Whisk
1 8×8 pan
1 Mixing bowl
1 Spatula

Ingredients

Crust:

1/2 Cup Icing sugar
2 Cups All-purpose flour
1 Cup Unsalted butter

Filling:

8 Oz Package of cream cheese
1 Cup Icing sugar
3 Cups Cold milk
2 Packages of pistachio pudding
1 Large tub of Cool Whip

Instructions

Preheat oven to 350 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter & sugar. Add flour and mix until combined and crumbly. Press into an 8×8 pan (or pan of choice depending on thickness desired). Bake for 20 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, beat together cream cheese and icing sugar. Fold in 1 cup of Cool Whip with a spatula. Spread over cooled crust.
In a small mixing bowl, whisk pudding mix into the cold milk. Spread over cream cheese layer. Top with remaining Cool Whip.

Keyword Cream Cheese filling, Layered Squares, Pudding filling, Squares, St. Patrick’s Day treat