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
2 cups all purpose flour
1 cup butter (soft, room temperature)
1/3 cup powdered sugar

3 cups granulated sugar
1 t. salt
4 eggs, beaten
1/2 cup all purpose flour
4 cups chopped rhubarb

Mix flour, powdered sugar and butter until crumbly. Press into a 9×13″ baking pan. Bake for 15 minutes at 350 degrees.
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, 2009Military Life:,,

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