Friday, September 4, 2015


I love when my friends and I meet at Friend Dorothy's house because she always makes a delicious dessert. I don't think she has ever made anything that wasn't from a "tried-and-true" recipe that she has had a number of years. Those are the best kind. She didn't remember how long she had had the recipe. I told her it had been a while because on the back of the recipe was a grocery store ad and I couldn't remember the prices ever being as low as they were. 

I asked her if she had used fresh or frozen rhubarb and she admitted using frozen because she didn't have any fresh. (FYI - Dorothy says if you want rhubarb to come back year and year, cut the rhubarb off the plant, don't pull it off. Good to know!)


1         cup sifted flour
5        tablespoons powdered sugar
1/2     cup butter or margarine

2        beaten eggs
1-1/2  cups sugar
1/4     cup flour
3/4    teaspoon salt
2        cups finely chopped rhubarb

Preheat oven to 350 degrees F.

Combine the ingredients for the crust and press the mixture into an ungreased 7-1/2 x 11 x 1-1/2 inch pan and bake for 15 minutes.

Mix the eggs with the sugar, flour, and salt that you have sifted together in a bowl with the rhubarb.

Spoon the topping mixture over the crust and bake for 35 minutes.

Serve warm with whipped or plain cream. (Janice especially liked it with a cup of coffee.)

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