BASE
1 cup butter
3 cups all-purpose flour
3/4 cup sugar
FILLING
3 large eggs
1 cup white sugar
1/2 cup brown sugar
2 Tbls. cornstarch
1 tsp. lemon extract
1/2 tsp. salt
5 Tbls. flour
3 cups finely diced rhubarb
Powdered Sugar for dusting
Preheat oven to 350°F. In a mixing bowl, combine flour, sugar and butter. Mix until crumbly, then press firmly into the bottom of a greased and parchment lined 9×13″ pan. Bake for 20 minutes, until the crust is lightly golden. While baking make the filling.
In a separate bowl with a hand whisk, stir together the filling ingredients (all but rhubarb) and than fold in the chopped fruit. Pour mixture over the pre-baked shortbread crust. Bake again for 35 minutes. Remove from oven and dust with powdered sugar . Allow to cool completely before cutting.
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