| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/3 |
c |
Powdered sugar |
| 1/3 |
c |
Butter |
| 1 |
c |
Sugar |
| 1/4 |
c |
Flour |
| 2 |
|
Eggs, lightly beaten |
| 1 |
ts |
Vanilla |
| 3 |
c |
Finely chopped fresh or frozen rhubarb |
INSTRUCTIONS
FILLING
Combine flour & powdered sugar; cut in butter until mixture resembles
coarse crumbs. Press into the bottom of a greased 11-inch x 7-inch x 2-inch
baking pan. Bake at 350 degrees F for 12 minutes. For filling, combine
first four ingredients. Stir in rhubarb; pour over warm crust. Bake at 350
degrees F for 35-40 minutes or until toothpick comes out clean. Cool on
wire rack. Serve warm if desired. Store in refrigerator. Posted to
MM-Recipes Digest V4 #143 by Simps <c.simpson@worldnet.att.net> on May 23,
1997
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