This is a sponsored post. I received products to use in the creation of my #CookoutWeek recipes. All opinions are my own.
I've been spending some time going through my Gram's recipe box, and there are so many treasures in there. There was a recipe for Blueberry Squares, but there's still a ways to go before blueberries are ready here. When my products arrived from Chef Shamy, one of them was a Strawberry Honey Butter, and my wheels got to turning. I could use the butter, fresh picked strawberries and why not throw in some rhubarb?
I subbed 1/2 cup Strawberry Honey Butter for the regular butter. I ended up using 2 cups diced strawberries and 1 cup sliced rhubarb. The rest of the recipe remained the same. The smell of the squares baking was absolutely amazing. They were perfect with a simple dusting of powdered sugar, but could also be topped with a powdered sugar glaze.
This is my last recipe for #CookoutWeek, and I'd like to thank Allison from the PinterTest Kitchen for hosting and to Chef Shamy and all of our amazing sponsors for such a fun event. Don't forget to enter for your chance to win the prize package (worth over $750!) below. If you'd like a rundown on the prizes, go check them out here: Cookout Week prize info.
a Rafflecopter giveaway
I've been spending some time going through my Gram's recipe box, and there are so many treasures in there. There was a recipe for Blueberry Squares, but there's still a ways to go before blueberries are ready here. When my products arrived from Chef Shamy, one of them was a Strawberry Honey Butter, and my wheels got to turning. I could use the butter, fresh picked strawberries and why not throw in some rhubarb?
I subbed 1/2 cup Strawberry Honey Butter for the regular butter. I ended up using 2 cups diced strawberries and 1 cup sliced rhubarb. The rest of the recipe remained the same. The smell of the squares baking was absolutely amazing. They were perfect with a simple dusting of powdered sugar, but could also be topped with a powdered sugar glaze.
This is my last recipe for #CookoutWeek, and I'd like to thank Allison from the PinterTest Kitchen for hosting and to Chef Shamy and all of our amazing sponsors for such a fun event. Don't forget to enter for your chance to win the prize package (worth over $750!) below. If you'd like a rundown on the prizes, go check them out here: Cookout Week prize info.
Strawberry Rhubarb Squares
ingredients:
- 1/2 cup Chef Shamy Strawberry Honey Butter, plus more for greasing baking dish
- 1 1/2 cups sugar
- 1t vanilla
- 4 eggs
- 2 cups flour
- 1/4t salt
- 2t baking powder
- 2 cups diced strawberries
- 1 cup diced rhubarb
- Powdered sugar for dusting
instructions:
- Preheat oven to 350. Grease 13x9 baking dish with the Strawberry Honey Butter. Set aside.
- Cream together butter and sugar. Add vanilla and eggs. Combine flour, salt, and baking powder in a bowl and whisk to combine. Add slowly to butter mixture. Stir in fruit.
- Bake for 30 to 35 minutes or until a tester comes out clean. Cool, dust with powdered sugar, and cut into squares.
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