Ruubarb squares with a Cookie base

Deb Crane

By
@songchef

A perfect combination of rhubarb tart with a very tender sugar cookie base.
I have been making these for years.
Rhubarb lovers, you will LOVE these! They travel well too! A sugar cookie base with a rhubarb cream topping.... what's there not to love? :)


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Comments:

Serves:

16

Method:

Bake

Ingredients

1 c
all- purpose flour
1/3 c
confectioners' sugar
1/3 c
butter (6 tablespoons)

FILLING:

1 c
sugar
1/4 c
all-purpose flour
2
eggs, lighly beaten
1 tsp
vanilla
3 c
finely chopped fresh or frozen rhubarb

Directions Step-By-Step

1
In a bowl, combine the flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs.
Press into the bottom of a greased baking sheet.
NOTE:
If you have an 11 inch x 7 inch x 2 inch baking sheet, they will be thicker then the ones I make.... I just have the regular cake pan size and you can see that in the picture. It still taste wonderful.

Bake the cookie crust for 12 minutes at 350 degrees or until lightly browned.
2
FOR FILLING:
Combine sugar, flour, eggs and vanilla. Stir in the rhubarb;
pour over the warm crust.
Bake @ 350 degrees for 35-40 minutes or until a wooden toothpick comes out clean.
3
Cool on wire rack.
Serve warm if desired. Store in the fridge.
Also, if you feel sassy, add a scoop of vanilla ice cream on top...... yum-O!

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Hashtags: #rhubarb, #cookie, #sugar