RECIPES: Rhubarb squares

RHUBARB SQUARES

Makes 20 bars.

Note: For easier cutting, make sure the bars are at room temperature or slightly warm .

• 1 c. (2 sticks) butter, softened

• 1 c. brown sugar, packed

• 1 tsp. vanilla

• 2 c. plus 6 tbsp. flour, divided

• 2 c. granulated sugar

• 1/2 tsp. salt

• 1 c. heavy cream

• 5 c. chopped rhubarb (about 1/2-in. pieces)

• 3/4 c. sugar

Preheat the oven to 350 degrees. In a medium bowl, cream together the butter, brown sugar and vanilla then work in the 2 cups flour. Pat into a 9- by 13-inch pan. Bake until just firm, about 10 minutes.

Beat the egg yolks, granulated sugar, the remaining 6 tablespoons flour, salt and cream and stir in the rhubarb. Pour over the crust. Bake another 50 minutes.

Beat the egg whites until soft peaks form, then slowly add the 3/4 cup sugar until the egg whites form stiff peaks. Spread this over the top of the custard and bake until brown, about 15 minutes. Allow to cool a little before cutting.

Nutrition information per bar:

Calories350Fat15 gSodium150 mg

Protein4 gCholesterol94 mgDietary fiber1 g

Diabetic exchanges per serving: 1 bread/starch, 21/2other carb, 3 fat.

FOOLS TOFFEE

Makes 3 to 4 dozen.

• 1 c. butter

• 36 saltine crackers

• 2 c. chocolate chips

• 1/2 c. chopped pecans

• 1/2 c. toffee chips

• 1/2 c. chopped Heath Bar

Preheat the oven to 375 degrees. In a small saucepan, over medium high heat, blend the butter and brown sugar. Bring to a boil and cook for about 4 minutes.

Cover a 10- by- 15-inch jelly roll pan with foil, then butter lightly. Place a single layer of saltines on the foil. Pour the mixture over the crackers, spreading evenly. Bake about 5 minutes. Immediately sprinkle chocolate chips over all and allow to soften and spread evenly over cooked crackers.

Sprinkle with nuts, toffee chips and chopped Heath Bar. Refrigerate until cool. Break into pieces. Store covered in the refrigerator.

Nutrition information per serving:

Calories120Fat8 gSodium67 mg

Protein1 gCholesterol11 mgDietary fiber1 g