Rhubarb season is drawing to a close in my neck of the woods--maybe a few weeks at best to pluck those tart little stalks before they become too fibrous to consume. This is a recipe my mother made frequently when I was a child. I loved watching them bake because of the small bubbles that would somehow magically appear while baking and just as magically disappear while they were cooling. This is probably one of my most-requested recipes! Always a hit at any potluck or barbecue or just a weekend sweet treat. Enjoy!
Ingredients for shortbread:
2 cups flour
1 cup margarine or butter, softened
3/4 cup powdered sugar
Mix ingredients together for crust. Spread on a cookie sheet and press down evenly. Bake for 15 minutes at 350 degrees.
Ingredients for rhubarb filling:
4 cups rhubarb
4 eggs
2 cups sugar
1/2 cup flour
1/4 tsp. salt
Mix eggs and dry ingredients. Add rhubarb to the mixture and spread on the crust. Bake an additional 40-45 minutes at 350 degrees.
Rhubarb reminds me of my childhood too! my mom used to make Rhubarb jam!
My aunt made strawberry rhubarb jam and we'd have it on her homemade wheat bread. Makes me miss being a kid again!
Hehe! Same here! Though I love being a grown up too!
Yep brings back memories alright! I always used to eat the crumble on top as I didn't like Rhubarb when I was younger, but now I eat all of it! haha. Given you a follow, keen for more!
Thank you! I've followed you as well!