, Gloucester, MA


May 30, 2012

Reader's rhubarb recipe rocks

Alyce C. sent me this recipe last summer. I never had a chance to make it myself until this past Memorial Day weekend. At my family get-together I served this dessert along with a couple of other choices. This turned out to be the big hit, especially when we followed Alyce's suggestion and served it warmed with a scoop of vanilla ice cream. It has this great tasting "custardy" filling that complements the rhubarb beautifully.

I doubled the recipe as Alyce states she does often, and was glad I did.

Rhubarb Crunch Dessert

Preheat oven to 350 degrees.

To make the base:

Mix together:

1 cup flour

5 tablespoons confectioners' sugar

1/2 cup melted butter or margarine

Press into a 9-inch pan. Bake 15 minutes.


2 eggs

11/2 cups granulated sugar

1/4 cup flour

3/4 teaspoon baking powder

pinch of salt

2 cups cut-up rhubarb

Beat eggs well, add sugar and mix until dissolved. Slowly add flour, baking powder, and salt. Mix in rhubarb until mixture well blended. Pour on crust. Bake again for 35 to 45 minutes. (At least 45 minutes if recipe is doubled).

Serve warm or cold. Good with vanilla ice cream (especially if warm), or whipped topping.

Buying, story rhubarb

Every year when rhubarb season is here, it amazes me how many of you grow your own rhubarb, and are always looking for different ways to serve it. You have delighted me with sharing your recipes, and have challenged me to offer you different and delicious recipes using rhubarb, each year. I take it very seriously and do my research and testing of recipes (which pleases my family and friends) before passing them on to you.

My few plants did not produce well this year, but thankfully the supermarket had plenty.

When you buy rhubarb choose firm stalks that are deep in color. They will keep in sealed plastic bags in refrigerator up to one week. A pound of rhubarb yields approximately 4 cups of cut-up rhubarb.

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