It's rhubarb season!
Early one morning, a couple of days ago, I was walking our puppy Maggie down our street when I spied some beautiful rhubarb growing along side a neighbor’s house. I couldn’t believe it was already so big! It made me hungry, so out came my recipe box!
Mary Reed shared this dessert recipe some years ago when she still lived in town. Another friend that has moved, but left me with some delicious recipes. I think of her every time I stir up one of them!
Crust:
2 cups flour
1 cup butter
1/2 cup powdered sugar, mix together and pat into a greased 9 x 13 inch pan, bake 20 minutes at 350 degrees.
Filling:
5-6 cups cut up, raw rhubarb
4 eggs beaten until light
2 cups sugar
4 Tbsp flour
1 tsp Baking powder
1/2 tsp salt
Beat these ingredients together and add rhubarb; pour over crust and sprinkle with cinnamon. Bake 1 hour at 350 degrees, cool, cut in squares and top with whipped cream or topping.
Enjoy our spring weather and have a great week!
Early one morning, a couple of days ago, I was walking our puppy Maggie down our street when I spied some beautiful rhubarb growing along side a neighbor’s house. I couldn’t believe it was already so big! It made me hungry, so out came my recipe box!
Mary Reed shared this dessert recipe some years ago when she still lived in town. Another friend that has moved, but left me with some delicious recipes. I think of her every time I stir up one of them!
Crust:
2 cups flour
1 cup butter
1/2 cup powdered sugar, mix together and pat into a greased 9 x 13 inch pan, bake 20 minutes at 350 degrees.
Filling:
5-6 cups cut up, raw rhubarb
4 eggs beaten until light
2 cups sugar
4 Tbsp flour
1 tsp Baking powder
1/2 tsp salt
Beat these ingredients together and add rhubarb; pour over crust and sprinkle with cinnamon. Bake 1 hour at 350 degrees, cool, cut in squares and top with whipped cream or topping.
Enjoy our spring weather and have a great week!
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