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A little different way to use up that abundant supply of rhubarb. It’s a nice change of pace from the usual rhubarb pie or cake recipe.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup confectioners' sugar
- 1 cup butter, softened
- 3 cups white sugar
- 1 ½ teaspoons salt
- ½ cup all-purpose flour
- 4 eggs, beaten
- 4 ½ cups chopped fresh rhubarb
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 2 cups of flour, confectioners' sugar and butter until it forms a dough, or at least the butter is in small crumbs. Press into the bottom of a 9×13 inch baking dish.
Step 2
Bake for 10 minutes in the preheated oven. While this bakes, whisk together the white sugar, salt, flour and eggs in a large bowl. Stir in rhubarb to coat. Spread evenly over the baked crust when it comes out of the oven.
Step 3
Bake for another 35 minutes in the preheated oven, or until rhubarb is tender. Cool and cut into squares to serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 15 | |
| Calories 388 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat8g | 41% |
| Cholesterol82mg | 27% |
| Sodium340mg | 15% |
| Total Carbohydrate63g | 23% |
| Dietary Fiber1g | 4% |
| Total Sugars46g | |
| Protein4g | |
| Vitamin C3mg | 15% |
| Calcium46mg | 4% |
| Iron1mg | 7% |
| Potassium150mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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