Rhubarb Three Squares (Printable Version)
All you need is three things to get these sweet-and-sour bars on the table in half an hour.
# What You'll Need:
→ Base
01 -
397 grams sweetened condensed milk
02 -
155 grams self-raising flour
03 -
280 grams rhubarb, diced
→ Finishing
04 -
8 grams confectioner's sugar, for dusting
# Steps to Follow:
01 -
Preheat oven to 175°C. Line a 23 cm square cake tin with parchment paper for easy removal after baking.
02 -
In a large mixing bowl, blend sweetened condensed milk and self-raising flour until the mixture forms a cohesive, thick batter.
03 -
Gently fold diced rhubarb into the batter, ensuring an even dispersion of fruit throughout.
04 -
Spoon the batter into the prepared tin, spreading and pressing it evenly into the corners with a spatula.
05 -
Bake for 25 minutes or until the edges are golden and the centre is set.
06 -
Let cool fully in the tin before lifting out. This helps the squares firm up and slice neatly.
07 -
Cut into 16 uniform squares. Dust with confectioner's sugar immediately before serving if desired.
# Additional Notes:
01 -
Soaking diced rhubarb in grenadine before baking enhances its colour and provides an attractive appearance.