3 Ingredient Rhubarb Squares Effortless Magic in Every Bite

Oh my goodness, you have to try these 3 Ingredient Rhubarb Squares! I swear, they’re the easiest dessert I make when rhubarb season hits. Just toss some chopped rhubarb in a pan, sprinkle with sugar, top with cake mix, and boom – magic happens in the oven. Our team tested this recipe half a dozen times (okay, maybe more – we kept “testing” by eating the results) to make sure it’s foolproof. The tart rhubarb bakes into this jammy layer under a golden cake topping that’ll have everyone begging for seconds. Perfect for when you need something sweet but don’t want to fuss!

Why You’ll Love These 3 Ingredient Rhubarb Squares

Trust me, these little squares are about to become your new go-to dessert. Here’s why:

• Seriously simple – Just rhubarb, sugar, and cake mix. No fancy techniques or equipment needed
• Perfect for beginners – If you can chop and sprinkle, you can make this dessert
• That magical sweet-tart combo – The rhubarb gets jammy while the cake mix forms this golden, crumbly top
• Impresses everyone – They’ll never guess it only took you 10 minutes to throw together

I make these when I want something homemade but don’t have time for complicated baking. The rhubarb does all the work for you!

Ingredients for 3 Ingredient Rhubarb Squares

Here’s all you need – I promise it’s really just three things! But let me tell you exactly what works best:

• 2 cups chopped rhubarb – Fresh is ideal (about 4-5 stalks), cut into ½-inch pieces. Those pinker stalks will give you the prettiest color!
• 1 cup granulated sugar – This balances the rhubarb’s tartness perfectly. If your rhubarb is extra sour, you might want an extra tablespoon.
• 1 box (15.25 oz) yellow cake mix – Any brand works, but I’m partial to Betty Crocker for that perfect crumbly top.

That’s it! Well, plus a greased 8×8 baking dish – but that doesn’t count as an ingredient, right?

How to Make 3 Ingredient Rhubarb Squares

Okay, let’s get baking! I promise this is so easy you’ll have it memorized after one try. Just follow these simple steps and you’ll have the most delicious rhubarb squares in no time.

Step 1: Prep the Rhubarb and Pan

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your 8×8 baking dish and give it a good greasing. I like to use butter for that extra flavor, but cooking spray works too. Now take your chopped rhubarb and spread it evenly across the bottom. You want a nice, even layer – no big clumps in one spot and bare patches in another!

Step 2: Layer Sugar and Cake Mix

Here comes the magic! Sprinkle that cup of sugar evenly over the rhubarb. Don’t skimp – this is what makes the rhubarb turn into that amazing jammy layer. Then, take your cake mix and just pour it right over the top. No mixing required! Just gently shake the pan a bit to help the mix settle evenly. The dry cake mix will look like snow covering the rhubarb – so pretty!

Step 3: Bake and Cool

Pop that beauty in the oven for 30-35 minutes. You’ll know it’s done when the top is golden brown and you can see the rhubarb juices bubbling up around the edges. Resist the urge to cut in right away! Let it cool for at least 20 minutes – this helps the layers set so you get perfect squares. Trust me, the wait is worth it when you see those clean slices!

Tips for Perfect 3 Ingredient Rhubarb Squares

After making these rhubarb squares more times than I can count, here are my foolproof tips to get them just right every time:

• Taste your rhubarb first – If it’s extra tart, add an extra tablespoon or two of sugar. The first time I made these with super sour stalks, I learned this the hard way!
• Watch the clock – Set a timer for 30 minutes and check. The top should be golden, not dark brown. Overbaking makes the cake layer too hard.
• Let it rest – I know it’s tempting, but those 20 minutes of cooling time help the layers set so you get clean cuts.
• Serve warm with vanilla ice cream – The contrast of cold cream melting into the warm rhubarb is absolute heaven. My family fights over who gets the corner pieces!

Variations for 3 Ingredient Rhubarb Squares

Once you’ve mastered the basic recipe, try these fun twists! My favorite is mixing in a cup of chopped strawberries with the rhubarb – the combo is divine. A sprinkle of cinnamon in the cake mix adds cozy warmth, or swap yellow cake for spice cake mix if you’re feeling adventurous. The possibilities are endless!

Serving and Storing 3 Ingredient Rhubarb Squares

Oh, the joy of serving these warm squares straight from the pan! A scoop of vanilla ice cream melting over the top is my absolute favorite way to enjoy them – the cold cream against the warm rhubarb is pure magic. Whipped cream works wonders too, or just dust with powdered sugar for a simple touch. Leftovers? Cover the pan with foil and they’ll keep at room temp for 2 days, or refrigerate for up to 5 days (if they last that long!). Just pop them in the microwave for 10 seconds to bring back that fresh-baked warmth.

Nutritional Information for 3 Ingredient Rhubarb Squares

Now, I’m no nutritionist, but I know some folks like to keep track of these things! Just remember – these rhubarb squares are meant to be enjoyed as a treat, not a health food (though rhubarb does have some great nutrients!). The nutritional values will vary depending on the specific brands of ingredients you use and how big you cut your squares. That said, each serving has a nice balance of sweet and tart flavors that satisfy your dessert cravings without being overly heavy. As with any good thing, moderation is key – though I won’t judge if you sneak an extra square with your afternoon coffee!

FAQs About 3 Ingredient Rhubarb Squares

Share Your 3 Ingredient Rhubarb Squares

I’d absolutely love to hear how your rhubarb squares turn out! Did you stick with the classic version or try one of the fun variations? Maybe you discovered a brilliant new twist of your own? Drop a comment below and tell me all about it – I read every single one (and often get great new ideas from you all!).

If you snapped a photo of your beautiful creation, share it with me on Instagram – tag me @PureCookingJoy so I can see your masterpiece! There’s nothing I love more than seeing your kitchen successes. And if this recipe made your rhubarb season a little sweeter, I’d be so grateful if you’d give it a 5-star rating. Happy baking, friends – can’t wait to hear about your rhubarb adventures!

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