Sunday, August 23, 2015

Après moi, le rhubarb

vintage rhubarb image from Pinterest

Last post about rhubarb, I promise.  At least for this year.


4 T. butter
1 c. all-purpose flour
¼ c. plus 1 T. powdered sugar

4 c. cut fresh or frozen rhubarb
1 c. all-purpose flour
2 c. granulated sugar
3 well-beaten eggs
Dash salt

Preheat oven to 325°F.

Sift together the flour and powdered sugar.  Cut in the butter until the mixture is the texture of coarse cornmeal interspersed with some pieces the size of small peas.

Turn the mixture into an ungreased 9x13x2 inch baking pan.  Using the back of a tablespoon (or an offset spatula), press the mixture firmly into the pan.  Bake for 10 minutes, until golden brown.

Remove from the oven and place on a wire rack; cool completely.  Preheat oven to 350°F.

Carefully butter the sides of the baking pan above the cooled, baked crust.  Place the rhubarb in a large mixing bowl and set aside.

Sift together the flour, sugar and salt.  Add the eggs, stirring only until combined.  Pour the flour mixture over the rhubarb and any accumulated juice, stir lightly.

Spoon the rhubarb mixture evenly over the baked crust.  Bake for 35-40 minutes, until the top is golden.

Remove from oven and place on a wire rack to cool.

From the Blue Ribbon Country Cookbook, by Diane Roupe.  I imagine cut up apple or peaches could be used instead of the rhubarb, with an adjustment in the amount of sugar.  Maybe even blueberries.

1 comment:

Lady Anne said...

Sounds heavenly! We have plenty of apples at the moment; I'll let you know how that turns out. Rhubarb season (sniff!)is long gone in this neck of the woods.