Rhubarb square #1

Butter a 20 cm square cake pan and preheat the oven to 190° C.

Beat the butter, add the brown sugar (60 ml) and flour (375 ml) and stir well.

Press evenly in the prepared cake pan.

Cook the rhubarb with the brown sugar (375 ml) for 15 minutes. Let cool.

Combine the eggs, 45 ml of flour, salt, milk, melted butter and rhubarb.

Gently pour over the dough.

Cook 45 minutes. Let cool.

Serve warm or cold.


175 ml of butter

60 ml of brown sugar

375 ml of brown sugar

375 ml of flour

45 ml of flour

1 ml of salt

60 ml of butter, melted

3 eggs, well beaten

60 ml of milk

1 L of rhubarb, diced