Serves: 15
Total Calories: 348
1. Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In a large bowl, mix 2 cups of the flour and powdered sugar. With a pastry blender or two knives, cut butter into flour and splenda until mixture resembles fine crumbs. Press evenly into bottom of pan bake for 20 minutes or until golden brown. Cool on a wire rack for 5 minutes.
2. In a large bowl, mix sugar, remaining 1/2 cup flour and salt until well blended. Stir in rhubarb. Pour evenly over crust. Bake for 45 minutes or until set. Loosen edges with a sharp knife while still warm. Cool pan on a wire rack at least 30 minutes. Cut into squares. Refrigerate any leftovers.
This Rhubarb Squares recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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