A little different way to use up that abundant supply of rhubarb. It’s a nice change of pace from the usual rhubarb pie or cake recipe.
Original recipe makes 1 – 9×13 inch pan
Ingredients
2 cups all-purpose flour
2/3 cup confectioners’ sugar
1 cup butter, softened
3 cups white sugar
1 1/2 teaspoons salt
1/2 cup all-purpose flour
4 eggs, beaten
4 1/2 cups chopped fresh rhubarb
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PREP
10 mins
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COOK
45 mins
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READY IN
55 mins
Directions
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners’ sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9×13 inch baking dish.
- Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
- Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.
Nutrition
Calories: 388 kcal
Carbohydrates: 63.2 g
Cholesterol: 89 mg
Fat: 13.9 g
Fiber: 1.2 g
Protein: 4.3 g
Sodium: 340 mg