This recipe presents a simplified version of a classic steamed pudding, traditionally found in Canadian and British cookbooks. It features diced rhubarb and a brown sugar topping, easily adaptable with various fruits. The dish serves four and is baked in ramekins, offering a warm, delightful dessert option.
These rhubarb squares feature a shortbread crust and a not-too-sweet filling, inspired by nostalgic rhubarb dream bars. Topped with a light cream cheese frosting or enjoyed plain, they can also be made with strawberries, raspberries, or blueberries. The recipe yields 16 delicious squares perfect for dessert or a treat.
Constantly Cooking with Paula Roy 