Rhubarb Dessert
Joanne Anderson, Hancock County Quilters
Pine Tree Quilters Guild Spring 2011 Area 5 Meeting

Crust:

½ cup butter—creamed
1 Tbsp. sugar
1 egg yolk (save white)
1 cup flour
¼ tsp. salt
½ tsp. vanilla

Cream above ingredients together.  Press lightly in bottom of 9" x 9" pan.

Berries:

3-4 cups sliced rhubarb  (or 2 cups sliced rhubarb and 2 cups sliced strawberries, mixed together)

Custard:

2 Tbsp. butter (melted or soft)
4 Tbsp. flour
1½ cups sugar
2 eggs + 1 egg white (whisked together)
1 cup light cream (never milk)

Mix all together.  Pour over rhubarb and crust.  Bake immediately for 1 hour at 350°.

Double for larger 9" x 13" pan.