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Go Anywhere Rhubarb Squares


1 cup flour
1/3 cup powdered sugar
1/3 cup butter

Filling:
1 cup sugar
1/4 cup flour
2 eggs, lightly beaten
1 tsp. vanilla
3 cups finely chopped fresh or frozen rhubarb

Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan. Bake at 350 degrees F for 12 minutes.

For filling, combine the first four ingredients in a bowl. Stir in rhubarb; pour over a warm crust. Bake at 350 F for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator.

Yield: 16 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.