Rhubarb Dream Dessert

Aww . . . July   .  .  . Rhubarb month!    A favorite recipe from Mary Zigan

As a kid, my sister and I would pull the rhubarb out by the root, whole stalk, take a bite and experience its tartness standing right in the hot, hot sunny rhubarb patch. Now the rhubarb is handed to me cut and packaged by a gracious neighbor. The following recipe is one I’ve made three times already this season. I think you will enjoy the way the tart rhubarb and sweet custard make for a very delicious dessert.

Rhubarb Dream Dessert

Crust:

1 cup flour

½ cup butter

5 tablespoons powdered sugar

Mix and press mixture into ungreased 9×9 or 7×11 inch pan. Bake at 350 degrees for 15 minutes.

Topping:

2 beaten eggs

¾ teaspoon salt

¼ cup flour

1 cup sugar

2 cups rhubarb, chopped

Mix together. Spoon over baked crust. Bake 35 minutes at 350.

Serve warm with whipped cream.   Yum!

Comments are closed.