Saturday, August 27, 2011


Rhubarb is mostly over but someone gave me a bundle of fresh
stalks so I made this delicious square.

I am very generous with the amount of rhubarb that I put on to the
crust because I want a prominent flavor of fruit.

The streusel topping, delicately browned, gives this dessert a special touch

Serve plain or with a scoop of vanilla ice cream.


1 cup all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1/4 cup butter or margarine

Mix dry ingredients and butter in food processor until mixture is crumbly.
Turn into a mixing bowl.

1/2 cup milk
1 egg
1 tsp. vanilla

Whip egg with a fork; stir in milk and vanilla.  Add to crumb mixture; stir
until blended.  Spread into a greased 9 x 13-inch baking pan.

5 cups chopped rhubarb
1/2 cup sugar
3 tbsp. minute tapioca
1/4 tsp. cinnamon

Combine and spread evenly over crust in pan.

1 ¼ cup flour
1 cup sugar
1/2 cup butter or margarine, melted

Combine flour, sugar and butter until mixture resembles coarse
crumbs.  Sprinkle over rhubarb.
Bake in preheated 350° oven for 40 to 45 minutes or until struesel
is delicately browned. 

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