Ruby Red Rhubarb Slice
This simple and delicious dessert isn’t too sweet and the tart rhubarb is balanced out with the buttery crust and topping. You can make the crumbs for the base and topping ahead of time, store in a sealed container in the fridge and assemble when you are ready to bake. It makes 12 generous slices.
Pre-heat oven to 350 degrees or 325 degrees if baking in a glass dish.
2 cups all-purpose flour
¼ cup sugar
1 tsp baking powder
¼ tsp salt
½ cup butter, cold, cut into chunks
1 egg, lightly beaten
2 eggs beaten
1 ¾ cups sugar
¼ cup butter, melted
1 tsp vanilla
4 cups fresh or frozen rhubarb, chopped into 1” pieces (About 8 stalks)
½ cup flour
Stir together flour, sugar, baking powder and salt in a large mixing bowl. Add the butter and the egg to the flour mixture. Using your hands or a pasty cutter blend the flour mixture until it is the consistency of small peas. Reserve one cup of the mixture to sprinkle on the top of the rhubarb. Using the back of a large spoon or your hands press the rest of the mixture into a greased 9”x13” non-aluminum baking pan.
Mix eggs, sugar, melted butter and vanilla until combined.
Toss rhubarb with flour and add to egg mixture. Stir together and spread onto unbaked base.
Sprinkle the reserved base crumbs on top of the rhubarb mixture.
Bake for 40-45 minutes or until rhubarb is bubbling and topping is golden. Serve warm.
This recipe is adapted from the “Whitewater Cooks with Friends” cookbook.