This old-fashioned dessert has a sweet crumb topping and pleasantly tart rhubarb filling that guests are sure to love. Shelley Balint of Cordova, Alaska shared the make-ahead recipe.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup confectioners' sugar
- 1/3 cup cold butter
- filling:
- 1-1/4 cups sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 3 cups chopped fresh or frozen rhubarb
- topping:
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/3 cup cold butter
Directions
- In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking dish. Bake at 350° for 15-18 minutes or until brown around the edges.
- Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in the rhubarb. Pour over crust. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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