A new one wasn't to my liking, so I reverted back to an old recipe from my Mom's recipe box. The crust is crisp like a shortbread and the rhubarb topping is soft and creamy. The only other flavoring is a bit of nutmeg - which could be omitted if you don't care for it. I am sharing the recipe below. Let's enjoy some rhubarb today!
Rhubarb Dream Dessert topped with luscious whipped cream!
Canadian Red Rhubarb
Recipe
Rhubarb Dream Dessert
Crust
1 1/2 cups flour
1 1/2 cups flour
1/2 cup sugar
1/2 cup butter, cold
1/2 cup butter, cold
Filling
2 whole eggs, beaten
1/4 cup flour (I used a white whole wheat flour)
1 dash nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
3 cups rhubarb, finely chopped
With pastry cutter blend the first 3 ingredients and press
into an ungreased 7" x 11" baking dish.
In preheated oven, bake at 350 degrees for 10 minutes.
Mix the rest of the ingredients and spoon onto the crust.
Bake at 350 degrees for 35 minutes. Let cool to room temperature.
Store leftovers in the refrigerator.
Serve with whipped or ice cream.
Want to know more about Rhubarb? Check out this link to The Rhubarb Compendium.
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Oh I love rhubarb! My favourite is my mum's rhubarb and apple crumble, delicious! Can't wait to try this recipe!
ReplyDeleteMegan @ Storybook Love Affair
We are also having rhubarb tonight! Rhubarb crumble - it's one of our favourites. Your recipe looks luscious as well!
ReplyDeleteOooooh...rhubarb crumble! Yum yum yum... I love crumbles with ice cream, and this one looks soooo delicious. I will have to make this for my gang here. Thanks for sharing :)
ReplyDeleteThanks so much for your recipe, I have rhubarb growing and wasn't sure what to do with it. Now I know. Cheers
ReplyDeleteChristine, you may want to check with local gardeners to find out the best time to harvest rhubarb in your area. Here in North America, we harvest for the first 2-3 months of Spring. Remember the leaves are toxic and contain Oxalic Acid, and should NEVER be eaten. The stalks are completely safe to eat.
DeletePrecautions for rhubarb gardening
Trim leaves from stalk immediately.
Don't use stalks from frost bitten plants.
Wash the stalks well.
Children should be taught to eat only the rhubarb stalks, preferably under supervision
I'm so glad you posted this recipe Diane. I have so much rhubarb growing outside and have also never made anything with it before so was hoping to find some good ideas. This looks so delicious I wish I had a helping of it now!
ReplyDeleteSharon, this recipe is very easy and doesn't require much effort to make! It's a one bowl dish, I mean I make the crust in a large mixing bowl then press it into the baking dish. While the crust is baking, I use the same bowl and make the rhubarb filling. Easy, no mixers etc! Sometime I will post a couple more rhubarb recipes, in the mean time I have added a link (at the bottom of my post) to a great site that explains all about rhubarb and contains lots of recipes. Happy Baking! ~~ Diane
DeleteThis looks and sounds delicious - I'll be forwarding this to a few family members for sure :)
ReplyDeleteThat looks so delicious. I would love to make it, but my family doesn't like ruhbarb, they don't know what they are missing. Hmm, if I do go on vaca I'll print the recipe and make it at my sister's house. Yummy
ReplyDeleteI've never had rhubarb! But now I want to try it. :)
ReplyDelete