Crostata Invertita with Rhubarb
INGREDIENTS
•
serves: 8 servings
•
For Softening the Rhubarb
•
2 pounds rhubarb, washed, trimmed and cut in 1-inch pieces
•
¾ cup zucchero di canna, or white sugar
•
For the Pan
•
3 tablespoons soft butter
•
2 tablespoons zucchero di canna, or white sugar
•
1¾ cups all-purpose flour
•
2 teaspoons baking powder
•
⅛ teaspoon salt
•
8 tablespoons soft butter
•
1 cup sugar
•
2 eggs
•
½ teaspoon vanilla
•
1 cup milk
•
10-inch pie pan;
Comments & Reviews
Just A Pinch Sweepstakes