I was given a bag of rhubarb stalks, I haven't cooked/baked with rhubarb, to be honest, i'm not really a fan of rhubarb. But i didn't want to put these rhubarb to waste.
First thing that came to my mind was to make strawberry rhubarb pie which is the common way to use rhubarb. I'm not a pie fan as well so i surfed and researched and found this Land O Lake recipe. Oh this recipe is definitely a keeper.
Rhubarb isn't that bad after all. I actually love the smell. You will have to take out the stringy part of the stalk just like you would a celery stalk. The browned butter shortbread cookie crust compliments the rhubarb custard filling. The browned butter shortbread cookie crust was so good that i'm using it again w/ another kind of fruit.
Preparation time: 15 min
Baking time: 40 min
½ C Land O Lakes Butter
1 C All purpose flour
1/3 C sugar
2 C sliced fresh rhubarb
2/3 C sugar
¼ C all purpose flour
¾ t baking powder
½ t ground ginger
¼ C firmly packed brown sugar
1 C whipping cream
2 T firmly packed brown sugar (I used light brown sugar)
Heat oven to 350°F.
Melt butter in 2-quart saucepan over medium-low heat.
Cook, stirring constantly, until butter just begins to turn golden brown (3 to 4 minutes). Immediately remove from heat.
Add 1 cup flour and 1/3 cup sugar; mix well.
Press firmly into bottom of ungreased 8-inch square baking pan.
Combine rhubarb, 2/3 cup sugar, 1/4 cup flour, baking powder and ginger in medium bowl.
Beat in eggs with wooden spoon until smooth; pour over crust.
Sprinkle 1/4 cup brown sugar evenly over top.
Bake for 40 to 45 minutes or until top is golden brown and toothpick inserted in center comes out clean.
Cool at least 30 minutes before cutting.
Combine whipping cream and 2 tablespoons brown sugar in small bowl.
Beat at high speed until soft peaks form.
Dollop each serving with sweetened whipped cream.
*Substitute 2 cups frozen rhubarb, thawed and patted dry with paper towels.