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Rhubarb Strawberry Streusel Squares



Our Rhubarb Strawberry Streusel Squares are ideal for breakfast, brunch, and dessert. Sit back with a warm cup of coffee and savor each flaky bite. 



1 cup Butter, softened
1 cup Sugar
1 Egg
2 cups Flour
3/4 cup Pecans, coarsely chopped
1 cup Robert Rothschild Farm Rhubarb Strawberry Preserves
Powdered sugar or powdered sugar icing



Beat butter and sugar until fluffy, beat in egg. Stir in flour, then pecans. Press mixture into an ungreased 9 x 9-inch pan, reserve 1 cup. Spread Rhubarb Strawberry Preserves within 1/2-inch of edges. Dot the reserved dough mixture on top. Bake at 350 degrees F for 45 minutes or until golden. Cool. Dust with powdered sugar or drizzle with powdered sugar icing.

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