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Rhubarb Cookie Cake
[Print this recipe]

Baking Time
40-45 minutes
Oven Temperature
350 F
Pan Size
8-inch square baking pan

CRUST:
1/2 cup butter
1 cup all-purpose flour
1/3 cup sugar

FILLING:
2 cups sliced fresh rhubarb
2/3 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
2 eggs
1/4 cup firmly packed brown sugar
Melt butter in 2-quart saucepan over medium-low heat. Cook, stirring constantly 3-4 minutes or until butter just begins to turn golden brown. Immediately remove from heat.

Add 1 cup flour and 1/3 cup sugar; mix well. Press firmly into bottom of ungreased 8-inch square baking pan.

Combine rhubarb, 2/3 cup sugar, 1/4 cup flour, baking powder and ginger in medium bowl. Beat in eggs with wooden spoon until smooth; pour over crust. Sprinkle 1/4 cup brown sugar evenly over top.

Bake 40-45 minutes in a preheated 350 degree oven or until top is golden brown and toothpick inserted in center comes out clean. Cool at least 30 minutes before cutting.
Optional dollop of whip cream on top at serving time. (9) servings