Corn Fritters and Rhubarb Squares

Sometimes, a simple dish that can be served with any side you like is all you need to make a delicious and satisfying meal! Today, we are showing off an easy recipe for both corn fritters and rhubarb squares! The corn fritters make a perfect grab-and-go, or they can be served with a protein and another vegetable. Rhubarb is a classic Maine cooking ingredient and offers a delightfully tart experience!

Corn Fritters – Cooking Down East

Ingredients

• 1 cup cream-style corn
• 2 eggs
• 6 Tbsp. flour
• 1/2 tsp. baking powder
• 1/8 tsp. nutmeg
• 1/2 tsp. salt

Directions

Beat eggs together with creamed corn. Mix flour with baking powder, salt, and nutmeg. This adds an interesting flavor. Mix them all together.

Melt 3 tablespoons shortening in a fry pan or griddle. Drop batter by spoonfuls into hot fat. Allow them to be brown, then turn brown on the other side. This recipe makes 16 fritters.

Mary’s Rhubarb Squares – Etta Bryant, MASP

Ingredients

• 3 cups cut-up rhubarb
• 3 Tbsp. cornstarch
• 1 cup brown sugar
• nuts (if desired)
• 1 to 1 1/2 cups sugar
• 1 cup butter or margarine
• 1 1/2 cup oatmeal
• 1/2 tsp. baking soda

Directions

Cook rhubarb and sugar together until tender. Add a little water to the cornstarch (enough so that it isn’t lumpy when mixed). Add that to the rhubarb mixture and simmer until thick. Mix butter and flour; add oatmeal, brown sugar, and nuts. Mix together until mealy.

Grease a 13×9-inch pan. Press 1/2 of the mealy mixture into the pan and press down. Spread the rhubarb mixture (if it is hot, that’s okay) over the bottom layer and cover it with another half of the meal. Press down—Cook in 350 [Fahrenheit (175 Celsius)] oven for about 35 minutes.