Yield: 6 Servings
|2 cups||Fresh rhubarb washed/in 1/2\" piece|
|½ cup||Butter; softened|
|⅓ cup||Confectioner's sugar|
|1 teaspoon||Baking powder|
|\N \N||Whipped cream|
|\N \N||Strawberries; for garnish|
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 1¼ 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@...