Hi. I'm Becky, and I love to eat. 

Rhubarb Grapefruit Squares

Rhubarb Grapefruit Squares

A tangy Summer time treat! This grapefruit and rhubarb bar is very tart and poppy with the two distinct fruits mixed together and sweetened up with sugar. Baked on top of a white butter cookie, this square is made for Summer time BBQ's in the backyard. I went on a little road trip with some pals over the weekend to do a bit of sunny weathered wine touring; I made a quick batch of these squares to take for fuel to keep us moving between tastings ;) It was a tough gig, but we made it! Enjoy! 

Rhubarb Grapefruit Squares

Crust

  • 1 cup flour
  • ½ cup sugar
  • ½ cup butter

Filling

  • 2 large eggs
  • 1 1/2 cup sugar 
  • ¼ cup flour
  • ¼ tsp. salt
  • 1 1/2 cups diced rhubarb
  • 3 grapefruits
  • 1 tsp cinnamon
  • 3 tbsp maple syrup
  • powdered sugar for dusting

Preheat the oven to 350 F. Line the bottom of an 8x8" pan with parchment bringing it up the sides so that it will be easy to remove the squares after. Place crust ingredients into a food processor and blend on high until they come together. Press firmly into the lined pan and bake for 12 minutes (the crust won't brown much), remove from oven and set aside.

Scoop the flesh of the grapefruits into a sauce pot over medium heat. Add 1/2 cup sugar, cinnamon and maple syrup. Stir constantly and allow fruit to cook down for about 20 minutes. Once cooked down, stain fruit and press out as much moisture as you can.

Place grapefruit mixture into mixing bowl, add in 1 1/2 cups diced rhubarb, remaining sugar, flour and salt. stir until well combined. Add in 2 beaten eggs (make sure grapefruit isn't too hot as to not cook the eggs). Stir together until fully mixed; pour over crust mixture.

Place in oven and bake for 35 minutes. Remove from heat and cool fully on wire rack. Dust with powered sugar through fine mesh strainer, cut into 16 squares. Store in air tight container in the fridge for up to 5 days. 

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