These squares embody summer in a dessert. Scrumptious Cake layered with Fresh Rhubarb and finished with an Extra Crunchy Crumb Topping.
This post is sponsored by PostFoods, makers of the amazing Honey Bunches of Oats Cereal.
Thanks for spending part of your holiday weekend with me. I hope you’re having the best Memorial Day so far, surrounded by friends and family, being thankful and grateful, relaxing and enjoying some excellent food. I also hope you’ve saved some room and are completely ready to whip up one of the tastiest summer desserts I’ve made up to date. I’m not even kidding or exaggerating.
I never knew that I could develop such a love for rhubarb. To be honest, before making today’s squares, I wasn’t particularly interested in said vegetable and may have avoided trying it for the past quarter of a century that is my life.
But after a ginormous rhubarb plant (we inherited) started to stare at me every single day since moving house just a couple of weeks ago, I simply couldn’t ignore it any longer. So I asked Adam (since it was pouring outside) to brave the weather for me, harvest our rhubarb, and that I would make him a delicious dessert in return. Since we had a deal, I knew I needed to deliver. Neither of us had any suspicion that we’d spend the next couple of hours inhaling one rhubarb square after the other.
Also, cats are strangely attracted to rhubarb. Is that a thing or do we have special kitties on our hands?
Either way, I am not sure what to tell you about first. Why not start with the cake layer? The super moist, thick and perfect cake would almost be enough on its own.
Almost… second came the freshly harvested rhubarb I’d cut onto small pieces, tossed in some flour and sprinkled on top. If you’ve never had rhubarb before or are anything like me, let me tell you what to expect. The vegetable (at least in baked form) is definitely on the tangy and sour side, which is exactly why it goes so very well with sweet things and is often used in baking.
The crumb topping is thick, crunchy, and the perfect addition to the soft and tangy squares. It’s mostly made up of Honey Bunches of Oats Cereal, which was totally and completely up our street. The addition of flavors and crunchiness brings any regular crumb topping to a whole new level. It also happens to be our favorite cereal. I had an inkling we’d love the squares just because of it.
Most of you know that I don’t do very many sponsored posts. But when the people at PostFoods contacted me, I couldn’t say no. It’s not that I have anything against such posts, but I only like to do them if I’d actual recommend the product in real life and not just because I’m getting compensated for doing so.
Since I didn’t have to be convinced about the cereal’s goodness and with the promise of getting some for free, I didn’t have to think twice. And I’m so glad I didn’t. Crumb toppings will never ever be the same. Thank you, Honey Bunches of Oats!
Please go and find yourself fresh rhubarb as soon as possible and start baking. You will be so glad you did.
Happy unofficial start of summer.
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 1 1/2 cups Honey Bunches of Oats Cereal
- 1/2 cup all-purpose flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 12 ounces fresh rhubarb, cut into 1/4 inch pieces
- Line an 8-x-8 inch baking pan with aluminum foil or parchment paper. Spray with nonstick spray. Set aside. Preheat oven to 350 degrees F.
- 1. Melt butter in a heatproof bowl in the microwave. Add brown sugar and stir until incorporated. Add cereal and flour and stir until incorporated as well and crumbs begin to form. Place crumb mixture into the fridge.
- 2. Combine flour, baking powder, and salt in a bowl and whisk together. Set aside.
- In the bowl of your stand mixer, cream together butter and sugars. Add eggs, one a time, until fully combined. Add vanilla and mix in. Next, add flour mixture to the wet ingredients, reserving about 2 tablespoons of the flour mixture, and stir until a smooth batter forms.
- Add rhubarb pieces to the remaining 2 tablespoons of the flour mixture in the bowl and toss to coat.
- 3. Pour cake batter into the prepared baking pan. Sprinkle with the coated rhubarb pieces. Remove crumb topping from the fridge and sprinkle over the rhubarb in the pan.
- Place in the oven and bake for 55 minutes or until crumb mixture is golden brown and a toothpick inserted in the middle comes out mostly clean. Let pan rest on a wire rack to cool completely before cutting into squares.