| 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
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”