Rhubarb Crunch
Total preparation time: 20 min
Serves: 8Ingredients:
- 1 3/4 cup flour
- 1/3 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cups rhubarb, cut into 1/2 inch pieces
Steps:
- Preheat oven to 350. Combine 1 ½ cups flour with the powdered sugar. Cut butter into the flour mixture with knife or pastry blender until it is well incorporated.
- Transfer to 9x13 pan and pat evenly to cover bottom. Bake shell at 350 for 15 minutes. Set aside.
- Meanwhile combine remaining ingredients, except rhubarb, and mix thoroughly. Stir in rhubarb and spread mixture over top of baked crust. Bake at 350 for 35-40 minutes.
- When finished, the top layer should be crunchy and/or firm to the touch. It will also brown slightly. This dish is best when served immediately after it has cooled. To serve, top with whipping cream or milk.