We bought three pounds of rhubarb from a man who ganged up on me with Jayson, and gave me a hard time for not wanting to make a rhubarb pie. (We also bought peas, farm fresh eggs, and some amazing cookies from a baker from Lake Mills.) So I knew I had to find some good desserts to make up for my lack of pie-nthusiasm.
Here is a recipe have tweaked a fair amount, but it tastes wonderful and will probably accompany us to the Brewer's game tomorrow.
Julie's Rhubarb Crackle
1/2 cup flour, 1/2 cup whole wheat flour
1/2 cup softened butter
1/3 cup confectioner's sugar
Mix together flours and cut in the butter until mixture resembles crumbs. Work in the confectioner's sugar. Press into buttered 8-inch square pan, and bake at 350 for 15 minutes, or until golden brown. This is very important! Ignore the timer, use your senses. If the crust isn't truly golden (don't let whole wheat flour fool you) then leave it in a few minutes longer. Otherwise your dessert will be mushy. While your crust is baking...
3 eggs
1 1/4 cup granulated sugar
Whisk eggs and sugar in blender on high until forms light cloud-like happiness. Slowly add in flour mixture comprised of...
1/2 cup whole wheat flour
1 tsp baking powder
1/4 tsp salt
Also stir in 1 tsp vanilla (or 2 tsp if you're like me).
Using a spatula, fold in the rhubarb. Once the crust is done baking, top it with the egg-rhubarb mixture, and pop into the oven again. Bake for 40 minutes to an hour (my oven is off, so I'm not positive exactly how long it SHOULD bake for, mine having needed the extra 20 minutes.)
Makes a really yummy dessert. Could serve it with whipped cream and strawberries, but I prefer to eat it out of the pan with a fork while it is still warm. :)
