Beth’s Garden is Pumping Out Rhubarb
We all have favorite ladies in our lives. I have one who is right up there at the top, Beth Kocsis. She not only gave me the world’s best son-in-law, but supplies rhubarb too. Does life get any better? I don’t think so.
So, with a fresh supply of rhubarb comes my Mom’s fantastic recipe for Rhubarb Delight. My daughter and I have been guilty of picking some of the rhubarb off of the top of a very hot dessert that came straight out of the oven. When asked why we did this… blank stares came across our faces… as if… how could we refrain. This is a “TRY it, you’ll LOVE it!” recipe.
Rhubarb Delight
Crust
2 cups all purpose flour
1 cup butter (soft, room temperature)
1/3 cup powdered sugar
Filling:
3 cups granulated sugar
1 t. salt
4 eggs, beaten
1/2 cup all purpose flour
4 cups chopped rhubarb
Crust:
Mix flour, powdered sugar and butter until crumbly. Press into a 9×13″ baking pan. Bake for 15 minutes at 350 degrees.
Filling:
Mix remaining ingredients, pour over hot crust. Bake for an additional 60 minutes at 350 degrees. The top will be lightly browned on top.
Enjoy! Serve with a dollop of whipped cream. This is why folks plant rhubarb, I’m convinced!byDeborahonMonday, May 11, 2009Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Recipe,Rhubarb
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