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RHUBARB COOKIE
CAKE
A browned butter
shortbread cookie crust is the base for this
rhubarb cake.
Preparation time:
40 min
Baking time:
40 min
Crust
Ingredients:
½ cup butter
1 cup all-purpose
flour
⅓ cup sugar
Filling
Ingredients:
2 cups sliced
fresh rhubarb or frozen rhubarb, thawed and
patted dry
⅔ cup sugar
¼ cup all-purpose
flour
¾ teaspoon baking
powder
½ teaspoon ground
ginger
2 eggs
¼ cup firmly
packed brown sugar
Topping
Ingredients:
1 cup whipping
cream
2 tablespoons
firmly packed brown sugar
Heat oven to 350°F. For crust, 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 flour and sugar; mix well.
Press firmly into bottom of ungreased 8-inch square
baking pan.
For filling, combine rhubarb,
sugar, 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.
Nutrition Facts (1 serving):
Calories: 340, Fat: 17g, Cholesterol: 95mg,
Sodium: 140mg, Carbohydrates: 45g, Dietary
Fiber: 1g, Protein: 4g
Courtesy of Iris Holten.
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