Grandma Bev's Rhubarb Dessert (Rhubarb Crisp) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 1 |
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This is one of Grandma Bev's recipes. She always had this waiting for my mother when we visited. Ingredients:
crust |
1 cup all-purpose flour |
5 tablespoons confectioners' sugar |
1/2 cup butter |
filling |
1 1/2 cups white sugar |
1/4 cup all-purpose flour |
3/4 teaspoon baking powder |
1/4 teaspoon ground nutmeg |
2 eggs, beaten |
3 cups chopped rhubarb |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix 1 cup flour and confectioners' sugar together in a bowl; cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.
3. Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
4. Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.
5. Bake in the preheated oven until filling is bubbling, 35 minutes.
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