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Roasted Rhubarb Squares

Miche Genest
These squares are fabulous just eaten in the hand, but if you want to get fancy, serve with a dollop each of whipped cream and rhubarb filling on the side.
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Servings 20 squares

Ingredients
  

  • OATMEAL MIXTURE
  • 2 2/3 cups quick cooking oats*
  • 1 1/3 cups brown sugar
  • 1 1/3 cups cake and pastry flour
  • 1 1/3 tsp baking soda
  • 1 cup butter
  • RHUBARB FILLING
  • 1 lb. 4 oz. roasted rhubarb about 3 cups

Instructions
 

  • Preheat the oven to 350F and place a rack in the middle position.
  • Melt butter. Mix oats, brown sugar, flour and soda together in a bowl. Gradually add melted butter to the mixture, stirring all the while. When combined, divide more or less in half. Pat one half into the bottom of a 9 x 13-inch pan.
  • Drop rhubarb filling by spoonsful evenly over the oatmeal base and smooth with the back of a spoon. Crumble second half of oatmeal mixture over the filling, being careful to cover it well, then gently pat with the back of the knuckles so the topping joins together nicely.
  • Bake for about 30 minutes, until the topping is golden brown. Cool on a rack before slicing and serving.

Notes

My mother’s/grandmother’s recipe is quite specific: the oats must be quick-cooking in order to get the right texture in the topping. I’ve tried with rolled oats and it ends up too crumbly. If you only have rolled, whizz them in the food processor a few times until the flakes are a quarter of the original size.