Five-Ingredient Rhubarb Squares

Rhubarb in your garden? Turn it and four other ingredients into a delicious warm-from-the-oven dessert. ...MORE + LESS -

Ingredients

1 box Betty Crocker™ SuperMoist™ golden cake mix

3/4 cup (175 mL) cold butter or margarine, cut into small pieces

1 3/4 cups (425 mL) sugar

3 eggs

4 cups (1 L) sliced fresh rhubarb

Whipped cream, if desired

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1

Heat oven to 350°(180°C) (325°F/160°C for dark or nonstick pan). Reserve 2 tablespoons (30 mL) of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch (33x23 cm) pan, pat 2 cups (500 mL) of the mixture. Reserve remaining crumbly mixture for topping. Bake 13 minutes.
2

In large bowl, beat reserved 2 tablespoons (30 mL) cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
3

Bake 45 to 50 minutes longer or until golden brown and centre is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.

Substitution If fresh rhubarb isn't available, use 4 cups (1 L) frozen (slightly thawed) rhubarb
Time-Saver: If you have a food processor, you can use it to cut the butter into the cake mix, using on-and-off pulses, until crumbly.