Skip to main content

Strawberry Rhubarb Squares

This is a sponsored post.  I received products to use in the creation of my #CookoutWeek recipes. All opinions are my own.

I've been spending some time going through my Gram's recipe box, and there are so many treasures in there.  There was a recipe for Blueberry Squares, but there's still a ways to go before blueberries are ready here.  When my products arrived from Chef Shamy, one of them was a Strawberry Honey Butter, and my wheels got to turning.  I could use the butter, fresh picked strawberries and why not throw in some rhubarb?

I subbed 1/2 cup Strawberry Honey Butter for the regular butter. I ended up using 2 cups diced strawberries and 1 cup sliced rhubarb. The rest of the recipe remained the same.   The smell of the squares baking was absolutely amazing.   They were perfect with a simple dusting of powdered sugar, but could also be topped with a powdered sugar glaze.

This is my last recipe for #CookoutWeek, and I'd like to thank Allison from the PinterTest Kitchen for hosting and to Chef Shamy and all of our amazing sponsors for such a fun event.  Don't forget to enter for your chance to win the prize package (worth over $750!) below.  If you'd like a rundown on the prizes, go check them out here:  Cookout Week prize info. 


Strawberry Rhubarb Squares


Strawberry Rhubarb Squares

ingredients:

  • 1/2 cup Chef Shamy Strawberry Honey Butter, plus more for greasing baking dish
  • 1 1/2 cups sugar
  • 1t vanilla
  • 4 eggs
  • 2 cups flour
  • 1/4t salt
  • 2t baking powder
  • 2 cups diced strawberries
  • 1 cup diced rhubarb
  • Powdered sugar for dusting

instructions:

  1. Preheat oven to 350. Grease 13x9 baking dish with the Strawberry Honey Butter. Set aside.
  2. Cream together butter and sugar. Add vanilla and eggs. Combine flour, salt, and baking powder in a bowl and whisk to combine. Add slowly to butter mixture. Stir in fruit.
  3. Bake for 30 to 35 minutes or until a tester comes out clean. Cool, dust with powdered sugar, and cut into squares.
Adapted from Gram O's Blueberry Squares
strawberry, rhubarb
Desserts, breakfast
American
Created using The Recipes Generator

a Rafflecopter giveaway







Comments

  1. This looks delicious! Your grandmother would be proud.

    ReplyDelete
  2. Replies
    1. Agreed! I've already got a half dozen more set aside to try in the upcoming weeks.

      Delete
  3. Strawberry and rhubarb go so well together--this looks delicious! <3

    ReplyDelete
    Replies
    1. Thank you! They are one of my favorite fruit combos!

      Delete
  4. I love that you used the honey butter in this recipe! These look so yummy :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Copycat Dunkin Donuts Power Breakfast Sandwich

I'm one of those people that preparedness makes all of the difference.  If I have easy snack and meal choices ready to go, then I can resist the call of the drive through.  I've been enjoying baked eggs for a while now, usually with sauteed peppers and onion, on top of a whole grain English muffin.  When Dunkin Donuts came out with their new Power Breakfast Sandwich I immediately thought, I can make that at home! I started with the same base baked eggs recipe that I've been using.  I do normally use whole eggs, but for this version to keep it true to the Dunkin Donuts one, I just used the whites.  I sauteed diced bell pepper and onion until they were soft, then let them cool.  I chopped up some baby spinach, discarding the stems.  I had lots of eggs on hand, so I separated them myself, but you could definitely use the store bought egg whites. I beat the egg whites, added a bit of salt and pepper, the veggies, and then poured them into a sprayed muffin top pan .  Bake