 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This is definitely my favorite rhubarb bar, received from my mother (of course) back in the 80's. The powdered sugar crust melts in your mouth, and the topping has this wonderful almost meringue-like layer (I tried to capture it in the picture). Read more . This is always the first thing I want to make when I see that rhubarb is in season again. Ingredients:
crust |
1 cup flour |
heaping 1/4 cup powdered sugar |
1/2 cup butter, softened in the microwave almost to melting point |
filling |
2 eggs, beaten |
11/2 cups sugar |
1/4 cup flour |
1/2 teaspoon salt |
2 cups finely chopped rhubarb |
Directions:
1. Cream together all crust ingredients - dough will be stiff.
2. Press dough into a 7x11 pan (I use a glass pan for that additional browning effect).
3. Bake at 350 degrees for 15 minutes.
4. While crust is baking, prepare filling.
5. Beat eggs, and then add sugar, flour and salt.
6. Gently stir in rhubarb; spoon filling carefully over hot crust.
7. Bake for an additional 35 minutes. Cool completely before cutting into bars.
|
|