Rhubarb Dream

makes one 6- x 9-inch pan

For the Crust

1 cup unbleached all-purpose flour

1/3 cup confectioners' sugar

1/8 teaspoon kosher salt

1/2 cup (4-ounces) unsalted butter, cold and cubed

For the Filling

2 extra large eggs

1 1/2 cups granulated sugar

1/4 cup unbleached all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon pure vanilla extract

3 cups (about 10-ounces) finely diced rhubarb


Lightly sweetened whipped cream

For the Crust

Preheat the oven to 350º F.

In the bowl of a food processor, pulse together the flour, sugar, salt and butter until the butter is the size of small peas.  Press the mixture evenly into the bottom of a 6- x 9- inch baking pan.  Bake for 15-20 minutes or until lightly golden brown.

Meanwhile, in a large bowl whisk together the eggs, sugar, flour salt, and vanilla until smooth.  Add the rhubarb and stir to combine.  Pour the filling into the warm crust and bake for another 30-35 minutes or until the filling is set and the top is lightly golden brown.  Allow to cool completely at room temperature.  Cut into squares and serve with dollop of whipped cream.  Leftovers can be stored in an airtight container in the refrigerator.  Bring to room temperature before serving.  Enjoy!

Printed from thegalleygourmet.net