I don’t remember a lot of my mom’s recipes, but there are a few: Chili, Dutch Babies, Koek, Stroopwafels. One of my favorites is Rhubarb Tart. It’s the only rhubarb recipe I remember her making (although I remember eating large portions of it raw dipped in sugar).
I can’t seem to get rhubarb to take to root, but I broke down and bought a bunch the other day. If you have rhubarb available and like it, it’s worth a try!
RHUBARB TART
Cut together:
1 c. Flour
5 Tbs. Powdered Sugar
Pinch of Salt
1/2 cup Softened Butter
Press firmly into a 9×9 pan and bake for 10 minutes at 375 degrees.
Mix together:
2 Eggs
1 1/2 c. Sugar
1/4 c. Flour
3/4 tsp. Baking Powder
3 c. Chopped Rhubarb
Pour over baked base and bake for another 35-40 minutes at 350 degrees.
Serve warm or cold; the crust will set up into a shortbread-style bottom as it cools.
Enjoy!
Grace and Peace,
`tim
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June 14th, 2009 at 9:03 pm
That one’s definitely going to have to be tried. Mine that I started from seed likely won’t have big enough stalks this year, but the neighbors have told us to help ourselves.