Rhubarb Squares

Bob and Chris Smith




3 cups rhubarb, chopped in 1/2" cubes

1 1/2 cups of white sugar

2 tbsp cornstarch

1 tsp vanilla


1 1/2 cups rolled oats

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon (optional)

1/4 tsp salt

1 cup brown sugar

1 cup butter or margarine, cold and cut into 1/2" cubes


  • Preheat oven to 350F.
  • Combine filling ingredients in a large saucepan over medium heat, and cook until thickened. Set aside.
  • Combine the first 6 crust ingredients in a mixer and mix well. Add butter and process until mixture is crumbly.
  • Pat 2/3 of the crust into a greased 8"x12" pan. Add filling. Sprinkle the remaining crumbs evenly over the top.
  • Bake for 30 to 35 minutes.
  • Cool and keep in refrigerator until ready to enjoy!

Rhubarb Sour Cream Pie

Another of Sandy's famous recipes - this is Steve's favourite way to eat rhubarb!



1 - 9" unbaked pie crust (deep dish is preferable)

4 cups chopped fresh rhubarb

1 free-range egg

1 1/2 cups white granulated sugar

1 cup sour cream

1/3 cup all-purpose flour

1/2 cup each of all-purpose flour and brown sugar

1/4 cup butter or margarine, melted


  • Heat oven to 450F.
  • Press pie crust into a 9" pie pan.
  • Spread rhubarb in an even manner over the bottom of the crust.
  • In a medium sized bowl, whisk egg, white sugar, sour cream and 1/3 cup flour until smooth. Pour over rhubarb.
  • In a small bowl, mix 1/2 cup flour and brown sugar. Stir in melted butter until mixture is crumbly. Sprinkle over the top of the pie.
  • Bake for 15 minutes, then reduce the heat to 350F.
  • Continue to bake for 40 minutes, or until edges have puffed, and topping is golden.
  • The centre might be still somewhat jiggly, but once it is cooled completely it is perfect to slice and serve!
  • ENJOY!