Pin this dreamy dessert as it uses a lot of rhubarb in one dish – 4 to 5 cups if you don’t mind. What makes it dreamy? That is for you to decide…. Sweet and tangy rhubarb tops a shortbread like crust. You could easily add walnuts or coconuts or even berries to the mix you wanted. My version has less sugar than some of the others out there and the additions of cinnamon and orange zest for ‘depth’. Serve warm with ice cream al a mode or cold
- 2/3 cups confectioner sugar
- 2 cups flour
- 1 cup butter soften and cut into cubes
- 5 cups chopped rhubarb, about 1/4 to 3/8 inch wide
- 2 cups sugar
- 1 teaspoon salt
- 1 tablespoon orange zest
- 1 teaspoon cinnamon
- 4 eggs (or 5 if you have funny odd egg laying chickens like I do)
- 1/2 cup flour
- Preheat oven to 350 F. In a large mixing bowl, add your chopped rhubarb, sugar, cinnamon and zest. Mix it up and let it sit for a while and start to macerate and mingle if you have time. If not, no worries.
- In a separate bowl, make the crust by mixing flour and sugar with a fork. Then cutting in cubed butter with a pastry cutter. Or do this in your food processor. Don’t worry if if doesn’t turn into a batter like mixture, just make sure that the butter is well incorporated, small pieces, even through out.
- Line a 13 x 9 inch pan with parchment paper or grease. Press in crust mixture. Make sure it is even and packed down.
- Bake crust along for about10-12 minutes. It will not be 100% cooked.
- Mix up the topping. Add to the rhubarb/sugar/cinnamon/zest mix; the beaten eggs and salt. Combine well and then add in the 1/2 cup flour and mix together.
- Pour on top of pre-cooked crust and put back in the oven for another approximately 45 minutes of baking.
Other Rhubarb recipes I enjoy: