You can't truly appreciate summer in Iowa unless you are appreciating it with some sort of rhubarb dessert. This delicious, tangy vegetable (yes, rhubarb is a vegetable, I just looked it up) wasn't really available growing up in New Mexico - I suppose you could probably have gotten some poor quality rhubarb that was ripened on methane gas as it rode 1,000 miles to the grocer's shelves...but that just doesn't compare to rhubarb straight from the garden. One of the things I would look forward to every summer with our annual trip to Grandma and Grandpa's farm was the guarantee of some sort of rhubarb dessert.
This particular dessert is absolutely delicious. A flaky shortbread crust, covered in a gooey layer of tangy-sweet rhubarb. Practically perfect in every way. Except maybe looks. I don't think this one will win any beauty contests. But don't let that discourage you, underneath that rough exterior lies a great deal of inner beauty.
Rhubarb Dessert (yes, it is really just simply called "Rhubarb Dessert")
Recipe comes from the kitchen of Barb Petersen (my mother-in-law)
Crust:
1 C flour
5 Tbs. powdered sugar
1 stick butter, melted
Spray an 8-1/2 x 11 inch pan with cooking spray (spray very well, or it will stick). Mix together ingredients with a fork or pastry cutter. Put dollops into pan and press down to cover the bottom with your fingers.
Bake 15 mins at 350.
Topping:
2 eggs, beaten well
1-1/2 C. sugar
1/2 tsp. salt
1/4 C. flour
3-1/2 C. rhubarb (cut into about 1/2 inch cubes)
Mix together the sugar, salt and flour. Add to eggs and mix well. Add rhubarb and toss until coated. Spoon over hot crust.
Bake at 350 for 35 minutes or until lightly browned and topping is set.
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