Spring is in full swing and my parents rhubarb patch is in full bloom. After teaching the other day, my dad sent me home with bags full of rhubarb. I made some into strawberry-rhubarb jam; I knew I wanted to make the rest into a special dessert.
Peek-a-boo squares are hugely nostalgic for me. I cannot bake with my mom right now due to social distancing, but baking these in my kitchen with her on a Zoom call brought me right back to my childhood. Normally I use canned blueberry pie filling, but I wanted to try my hand at a fun, fresh fruit update (yes rhubarb is a vegetable, but it is also referred to as a pie fruit, so in this instance, I am calling it fruit).
I hope you are all enjoying the sunshine. Make this for a socially distant Memorial Day party- and wash your hands!
3 cups of all-purpose flour
2 cups of granulated sugar
2 sticks of butter, softened
1 teaspoon vanilla
1 teaspoon almond extract
3 cups rhubarb, chopped
1/2 cup sugar
Powdered sugar, for serving
Preheat your oven to 350 degrees. Prepare a 9 by 13 inch pan with Baker’s Joy. Set aside.
Stir together the chopped rhubarb and 1/2 cup sugar. Set aside.
Cream together the butter and sugar until fluffy. Add the eggs one at a time, allowing each egg to thoroughly incorporate. Mix in the extracts. Add the flour and mix into a thick, cookie-like batter.
Spread 3/4 of the batter into the pan, doing your best to make an even layer. Pour on the rhubarb mixture and spread evenly. Dot the rest of the batter here and there (allowing the pie filling to peek through the batter- hence the name). Bake for 40 to 45 minutes.
Cook on a wire rack. Rest before serving, generously dust with powdered sugar. Enjoy!