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Ingredients[]

Filling[]

  • 1 cup sugar
  • ¼ cup flour
  • 2 eggs, lightly beaten
  • 1 tsp vanilla
  • 3 cup finely chopped fresh or frozen rhubarb

Directions[]

  1. Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs.
  2. Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan.
  3. Bake at 350°F for 12 minutes.
  4. For filling, combine first four ingredients.
  5. Stir in rhubarb; pour over warm crust.
  6. Bake at 350°F for 35–40 minutes or until toothpick comes out clean.
  7. Cool on wire rack.
  8. Serve warm if desired.
  9. Store in refrigerator.
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