Sunday, June 12, 2011

The Rhubarb Count has Increased!

Second harvest of the rhubarb patch yielded 4.75 pints (chopped) to add to the 1.75 pints from the first harvest, for an updated total of 6.5 pints!! We are loving being able to pull this fresh from our garden!

Here is the recipe I have been using for rhubarb squares!

1 cup all-purpose flour
1/3 cup confectioners' sugar
1/3 cup butter or margarine

1 cup sugar
1/4 cup all-purpose flour
2 eggs, lightly beaten
1 teaspoon vanilla extract
3 cups finely chopped (fresh or frozen)

In a bowl, combine the flour and confectioners sugar. Cut in butter until mixture resembles coarse crumbs. Press mixture into the bottom of a greased 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 12 minutes.

For filling, combine the first four ingredients in a bowl. Stir in rhubarb; pour over warm crust. Bake at 350 degrees F for 35-40 minutes or until wooden pick inserted near the center comes out clean. Cool on wire rack. Store in the refrigerator.

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