Rhubarb Dream
You will be dreaming of this Springtime dessert after one bite!
Servings: 16
Ingredients
For the Crust
- 1 cup unbleached all-purpose flour
- ⅓ cup confectioners' sugar
- ⅛ teaspoon kosher salt
- ½ cup (4 ounces) unsalted butter, cold and cubed
For the Filling
- 2 extra-large eggs
- 1 ½ cups granulated sugar
- ¼ cup unbleached all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 3 cups (about 10 ounces) finely diced rhubarb
Accompaniment
- Lightly sweetened whipped cream
Instructions
For the Crust
- Preheat the oven to 350ºF.
- In the bowl of a food processor, pulse together the flour, sugar, salt, and butter until the butter is the size of small peas. Press the mixture evenly into the bottom of a 9 x 13-inch baking pan. Bake for 15-20 minutes or until lightly golden brown
For the Filling
- Meanwhile, in a large bowl whisk together the eggs, sugar, flour salt, and vanilla until smooth. Add the rhubarb and stir to combine. Pour the filling into the warm crust and bake for another 30-35 minutes or until the filling is set and the top is lightly golden brown. Allow to cool completely at room temperature. Cut into squares and serve with dollop of whipped cream. Leftovers can be stored in an airtight container in the refrigerator. Bring to room temperature before serving. Enjoy!
Notes
To store:
Bars/slices should be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.
Nutrition
Calories: 2902kcal | Carbohydrates: 476g | Protein: 31g | Fat: 104g | Saturated Fat: 61g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 4g | Cholesterol: 571mg | Sodium: 1613mg | Potassium: 1380mg | Fiber: 11g | Sugar: 344g | Vitamin A: 3688IU | Vitamin C: 29mg | Calcium: 419mg | Iron: 10mg
