We are always on the lookout for delicious, seasonal treats on the healthier side. These rhubarb crumble squares are tried and true, a simple family recipe suitable for every seasonal topping imaginable. Throughout the summer, they are all about rhubarb, although blueberries, cowberries and lingonberries are worth a try as well.
These squares can be stored in the refrigerator for a week and up to 3 months in the freezer. Thaw in the refrigerator for a few hours before eating. Enjoy!
Ingredients:
- 1 ½ cups of flour
- ½ cup sugar
- ½ tsp soda
- ½ tsp baking powder
- ½ cup melted margarine
- ½ cup Greek yogurt
- 1 egg
- 500g diced rhubarb (frozen will do as well)
Instructions:
Mix the flour, sugar, soda and baking powder. Add the margarine and remove half a cup for the crumble. Mix in the yogurt and egg, then spread evenly on a baking sheet lined with parchment paper. Add the diced rhubarb and crumble on top, bake at 400°F for 20 minutes.
