I got rhubarb on a whim so I made this. I didn’t have sour milk (buttermilk?) so I used whole milk and Greek yogurt. I also added some diced strawberries. Idk why it’s “squares” – it’s more like just a rhubarb loaf. Perhaps if I put it in a real 9 by 9 dish it would’ve been more flat. It’s really good!
by nomadquail
8 Comments
Ooo looks great! Love the idea of using Greek yogurt instead, I literally love Greek yogurt🤩
Turned out pretty yummy. The sweet and tart are quite well balanced, and serving it with a dollop of Greek yogurt is just swell.
Remember that milk of today does not ‘sour’, it spoils. To sour milk, you can add vinegar or lemon juice to fresh milk. I will do exactly what other posters have suggested, and try greek yogurt. Editing to add, I have another rhubarb recipe that calls for sour cream, very similar to this. I’ve used a mix of light sour cream and fat free plain greek yogurt, and no other oil or butter except in the topping. Came out great.
*Image Transcription: Book Pages*
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#SUGAR-CRUSTED RHUBARB SQUARES
*Also good served with coffee or tea for a break*
2½ c. sifted flour
1 tsp. baking soda
1 tsp. salt
1½ c. brown sugar, firmly packed
1 egg, beaten
⅔ c. cooking oil
1 c. sour milk
1 tsp. vanilla
1½ c. finely diced fresh rhubarb
½ c. chopped walnuts
½ c. sugar
1 tblsp. melted butter or regular margarine
½ tsp. ground cinnamon
Sift together flour, baking soda and salt into bowl. Mix in brown sugar.
Combine egg, oil, sour milk and vanilla. Add to dry ingredients, blending well. Stir in rhubarb and walnuts. Spread batter in greased 9″ square baking pan.
Combine sugar, butter and cinnamon; mix well. Sprinkle over batter.
Bake in 325° oven 55 minutes or until done. Cut in squares and serve warm or cold. Makes 9 servings.
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#COUNTRY FAIR COOKBOOK
Every Recipe a Blue Ribbon Winner
By the Food Editors of Farm Journal
Edited by Elise W. Manning
I think you could behead it, levelling it at allowing the squares to look neater!
I just started growing rhubarb for my mother in law. She can’t remember the last time she had a good rhubarb pie, or decent rhubarb dessert.
Since rhubarb is extremely prolific, I ended up with enough starts to add this recipe to my ‘Rhubarb Summer Jam 2025’ list. 🙃
Yummy!!
Looks yummy! Thanks for sharing!