| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Desserts, Rhubarb, Strawberrie | 6 | Servings |
INGREDIENTS
| 2 | c | Fresh rhubarb washed/in 1/2" piece |
| 1 | c | Flour |
| 1/2 | c | Butter; softened |
| 1/3 | c | Confectioner's sugar |
| 3 | Eggs | |
| 1 1/4 | c | Sugar |
| 1/4 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Vanilla |
| 1/4 | ts | Salt |
| Whipped cream | ||
| Strawberries; for garnish |
INSTRUCTIONS
Recipe by: Great American Recipe Card/R. Banghart Blend flour and softened butter until like coarse crumbs. Add confectioner' sugar. Press into buttered 9" square pan or 10x7x1/2" rectangular pan .Bake at 350° for 15 minutes until golden. When crust is baking, beat eggs. Add 1 1/4 cup sugar, very gradually. Beat intul very light and fluffy, 5 minutes High with electric mixer. At low speed, add flour, baking powde,r vanilla a salt. Fold in rhubarb with spatula. Pour over baked crust. Spread evenly. BAke at 350 ° for 40 minutes until light brown and top feels dry. Serve cooled, with whipped cream and strawberries. Posted to Master Cook Recipes List, Digest #109 Date: Tue, 4 Jun 1996 21:40:12 -0400 From: Bobb1744@aol.com
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