As the rhubarb in my garden continues to flourish (despite the fact that it is only mid-March), I was reminded that I still have a bit of rhubarb frozen in my freezer from last spring. Last night I decided to make my all-time favorite rhubarb dish with some of last spring’s left overs.
This is an old recipe of my mom’s. I believe it is adapted from a recipe taken from a church cookbook of some kind, and it is just the most yummy dish imaginable!
2 cups flour
1 cup butter (softened)
1/2 cup sugar
Blend well and press into an ungreased 9 X13 pan. Bake at 350 degrees for about 15 minutes.
2 eggs (beaten)
1 1/2 cups sugar
1/2 cup flour
3-4 cups chopped rhubarb (depending on your love of rhubarb)