It's rhubarb season, and this is my go-to recipe, a hit at any party. I've already made one batch, and will make a second for a family party Saturday night. For a recipe with less sugar, add some strawberries to the rhubarb custard and cut the sugar accordingly... When I made it last week I was going by memory and I think I forgot the flour and I didn't precook the crust-- and it still tasted great and stayed together!! (However, it's best if you follow both steps.)
Rhubarb Bars
Crust:
1 c flour
1/2 c powdered sugar
1/2 c butter
Filling:
1 c sugar
1/4 c flour
2 eggs. lightly beaten
1 tsp vanilla
3 c finely chopped fresh or frozen rhubarb (Use a food processor with slicer for speedy chopping.)
Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into bottom of a greased 11 x 7 pan. Bake at 350 degrees for 12 minutes. For filling, combine first four ingredients. Stir in rhubarb; pour over warm crust. Bake at 350 degrees for 35-40 minutes or until knife comes out clean. serve warm if desired (but it's great cold with ice cream, too!) Store in the refrigerator.
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1 comment:
MMMMM...I made two strawberry Rubarb pies last week and ate almost a whole one by myself. I'll have to try this.
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