This is my favorite dessert my mom used to make (without the blueberries and just rhubarb). Whenever my mom asked if I wanted her to make me something before I came for a visit, this was on the list. Sometimes it was Cloverdale Summer Sausage.
Looks like I was going to post this 8 years ago. A lot has changed, but I will still look for this recipe and might try an eggless version.
1-1/2 c. flour
7-1/2 T. powdered sugar
3/4 c. butter, room temperature preferred
Whisk together the flour and powdered sugar. Cut the butter in like a pastry dough. Press mixture into ungreased 9 x 11 pan. Bake in a 350-degree oven for 15 minutes.
Topping
1-1/2 c. sugar
1/4 c. flour
3/4 tsp. salt
2 beaten eggs
2 c. chopped rhubarb
1/2 to 1 c. blueberries
Whisk together the sugar, flour, and salt. Add beaten eggs. Add fruit and spoon onto crust. Bake for 35 minutes in a 350-degree oven.
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