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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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King Arthur Flour Cookie Companion Ingredients:
1 1/2 cups unbleached all-purpose flour |
3/4 cup powdered sugar |
1/4 teaspoon salt |
1/2 cup unsalted butter |
1/4 teaspoon lemon oil |
4 large eggs |
1/4 teaspoon salt |
2 cups sugar |
1/2 cup unbleached all-purpose flour |
4 cups packed diced rhubarb |
Directions:
1. Preheat oven to 350°; lightly grease a 13 x 9 inch baking pan.
2. Make the crust: in a bowl, whisk the flour, powdered sugar, and salt together.
3. Using a pastry blender, cut in the butter until everything is crumbly.
4. Add the lemon oil; press the mixture into the bottom of the prepared pan; bake for 10-15 minutes, until it is lightly browned; remove from oven and let cool slightly.
5. Make the filling: in a big bowl, beat the eggs and salt until foamy; gradually add in the sugar, beating until the mixture is thick and a light yellow color.
6. Blend in the flour, then fold in the rhubarb.
7. Pour the filling over the still-warm crust, return the pan to the oven; bake for 40-45 minutes, until they are just lightly browned.
8. Remove from oven and cool for several hours for easiest cutting.
9. The top layers separate a bit from the filling when you cut; just press it back lightly.
10. *To make strawberry-rhubarb dreams, substitute hulled, coarsely chopped strawberries for up to half the rhubarb.
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