Ruby Red Grapefruit Squares


by: Katherine Hysmith

Update your standard citrus square with this season's hottest winter fruit: the ruby red grapefruit. Hailing from the southern borders of Texas, this dessert makes even the winter blues better.


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serves: 10-12


1 cup flour

1/2 cup (1 stick) butter, chilled and cut into cubes

1/4 cup powdered sugar

1 teaspoon grated rind of grapefruit

3-5 tablespoons cold water


1 cup sugar

2 eggs

1/2 teaspoon baking soda

1/8 teaspoon salt

4 tablespoons grapefruit juice

1 tablespoon grated rind of grapefruit

optional (but entirely encouraged) De Ruijter sprinkles

Nutrition Facts
Ruby Red Grapefruit Squares

Servings Per Recipe: 10

Amount per Serving

Calories: 232

  • Total Fat: 10.2 g
  •     Saturated Fat: 6.1 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 57.1 mg
  • Sodium: 186.9 mg
  • Total Carbs: 33.5 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 23.3 g
  • Protein: 2.5 g

how is this calculated?

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1.  Set the oven to 350 degrees. In a large bowl, combine flour, powdered sugar, and grapefruit rind. Cut butter into flour, until the mixture resembles coarse, crumbly cornmeal (like making a pie crust).

2.  Add a tablespoon of water, stirring in between each addition until the dough just comes together. Only use as much water as you need. With the bottom of a flat glass, press into parchment lined 8 x 8 inch glass baking dish. Bake for 20 minutes or until barely set (not browned or baked solid).

3.  While the crust is baking, combine sugar, eggs, baking powder, juice, salt, and grated rind, whisking until thoroughly combined. Pour curd mixture over hot crust. Sprinkle with a tablespoon or two of De Ruijter sprinkles and return to oven for 25-30 minutes or until the curd is set and the top is golden.

4.  Remove from oven and sprinkle with powdered sugar while still hot. Top with more sprinkles and let set until completely cool before cutting into squares.

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