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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