Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Country Rhubarb Dessert
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- #94710
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
Crust
1 cup flour
1/2 cup butter, softened
1/3 cup confectioners' sugar
Filling
3 eggs
1 1/4 cup sugar
1/4 cup flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups fresh rhubarb, washed and cut in 1/2" pieces
whipped cream
strawberries, for garnish
directions
For Crust: Blend flour and softened butter until like coarse crumbs. Add confectioner' sugar. Press into buttered 9" square pan or 10" x 7" x 1/2" rectangular pan. Bake at 350 degrees F for 15 minutes until golden.
While crust is baking, make filling: Beat eggs. Add sugar, very gradually. Beat until very light and fluffy, 5 minutes on High with electric mixer. At low speed, add flour, baking powder, vanilla and salt.
Fold in rhubarb with spatula. Pour over baked crust. Spread evenly.
Bake at 350 degrees F for 40 minutes until light brown and top feels dry.
Serve cooled, with whipped cream and strawberries.
added by
Andria
nutrition data
349 calories, 14 grams fat, 53 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
May 5, 2010
This was a great recipe. It was very easy to assemble and looked great. The top is like a meringue and the filling is a delicious custard/rhubarb. Great with ice cream and wonderful for a company dessert.