makes one 6- x 9-inch pan
1 cup unbleached all-purpose flour
1/3 cup confectioners' sugar
1/2 cup (4-ounces) unsalted butter, cold and cubed
1 1/2 cups granulated sugar
1/4 cup unbleached all-purpose flour
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