Rhubarb Matrimonial Square Recipes

GRANDMOTHER'S MATRIMONIAL SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir oats, flour, brown sugar, baking soda, and baking powder together in a bowl; cut in butter using a pastry blender until mixture is mealy and butter pieces are uniformly small.
• Press half of oat mixture evenly into the bottom of a 9x13-inch baking pan.
• Cook dates with water in a small saucepan over medium heat until they fall apart and are easily mashed with a wooden spoon, about 10 minutes; remove from heat and stir in vanilla extract.
• Spoon date mixture evenly over oat mixture in baking pan; sprinkle remaining oat mixture evenly over top and press into place.
• Bake in the preheated oven until crust is golden at the edges, about 30 minutes; remove to cool completely on a wire rack. Cut into bars.

MATRIMONIAL SQUARES

Steps:

• Base:.
• In a large bowl, combine oatmeal, flour, brown sugar, baking powder, baking soda and salt.
• Cut in butter until crumbly.
• Spread 3/4 of the crumbs in a 9 x 13 inch cake pan.
• Date Filling:.
• Mix dates, water and sugar together in a saucepan.
• Cook until thick, stirring frequently.
• Remove from heat and add lemon juice.
• Allow to cool before using.
• Spread over the crumbs in the pan.
• Sprinkle the remaining crumbs over top of the filling.
• Bake at 350 degrees F.
• for 20 minutes.

MATRIMONIAL DATE SQUARES

Steps:

• FILLING.
• In pot over medium heat bring cold water and dates to a boil, and simmer two minutes, until dates nicely softened.
• Add Brown sugar, simmer until sugar is dissolved.
• Remove from heat, blend in the orange and lemon juice and set aside while making crumb crust.
• CRUMB CRUST.
• In large bowl put in the flour, soda, baking powder, salt and blend with a whisk to mix.
• Add the brown sugar and rub in the margarine with the tips of fingers to mix.
• Add the oatmeal and mix well.
• ASSEMBLY.
• Spread and pat half the crumbs in bottom of a greased 9x13 pan, saving the other half for the top.
• Cover base with cool date filling and spread evenly.
• Top with the rest of crumb mix.
• Bake at 325 for 30- 35 minutes or (until top nice and gold).
• Servings will depend on on the size of slice you wish to serve, small for the dainty tray or large and generous for dessert.

FIVE-INGREDIENT RHUBARB SQUARES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 cups of the mixture. Reserve remaining crumbly mixture for topping. Bake 13 minutes.
• In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
• Bake 45 to 50 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.

MATRIMONIAL DATE SQUARES

Steps:

• Preheat oven to 350.
• Crumb Layer.
• Combine first 5 ingredients in a large bowl. Cut in butter until mixture turns to a course crumb. Press slightly more than 1/2 of this mixture into the bottom of a 9x9 pan. Set aside rest of crumbs.
• Date mixture.
• Combine dates and water in a medium pot. Bring to a boil on medium heat. Reduce to medium low heat and simmer uncovered for 10 minutes. Dates will become soft and form a thick filling. Let cool for a few minutes then spread on bottom layer of crumbs.
• Sprinkle top layer over the filling to completely cover. Slightly press down on top crumbs. Bake at 350 degrees for 30 minutes or until top is golden brown. Let stand on wire rack till cool. Slice into squares.

RHUBARB DREAM BARS

Steps:

• In a large bowl, combine 1 cup flour and the confectioners' sugar. Cut in butter until crumbly. Pat into a lightly greased 13x9-in. baking dish. Bake at 350° for 13-15 minutes or until edges are lightly browned., In a large bowl, combine sugar and remaining flour. Add eggs. Stir in the rhubarb, walnuts and coconut; pour over crust. Bake 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars.

RHUBARB MERINGUE SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking dish.
• In a medium bowl, cream together the butter and 1/4 cup sugar until smooth. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the butter mixture until a stiff dough forms. Press the dough into the bottom and 1/2 inch up the sides of the prepared pan.
• Bake crust for 15 minutes, or until firm.
• In a saucepan over medium heat, combine the rhubarb, 1/2 cup sugar, cinnamon, and 3 tablespoons water. Bring to a boil, and cook until rhubarb is tender, about 10 minutes. Mix remaining 2 tablespoons of water with the cornstarch, and stir into the saucepan. Cook, stirring constantly, until the sauce is thickened. Remove from heat, and spread over the baked crust.
• In a medium glass or metal bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup of sugar, continuing to beat until whites form stiff peaks. Spread meringue over the layer of rhubarb sauce, and sprinkle coconut over the top.
• Bake for 10 minutes in the preheated oven, or until the meringue is golden brown. Cool completely before cutting into squares.