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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This old-fashioned dessert has a sweet crumb topping and pleasantly tart rhubarb filling that guests are sure to love. Shelley Balint of Cordova, Alaska shared the make-ahead recipe. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/3 cup confectioners' sugar |
1/3 cup cold butter |
filling: |
1-1/4 cups sugar |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 eggs, lightly beaten |
3 cups chopped fresh or frozen rhubarb |
topping: |
3/4 cup king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/4 teaspoon ground cinnamon |
1/3 cup cold butter |
Directions:
1. In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking dish. Bake at 350° for 15-18 minutes or until brown around the edges.
2. Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in the rhubarb. Pour over crust. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack. Yield: 12 servings.
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