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Grandma Bev's Rhubarb Dessert (Rhubarb Crisp) |
"This is one of Grandma Bev's recipes. She always had this waiting for my mother when we visited."
Ingredients :
- Crust:
- 1 cup all-purpose flour
- 5 tablespoons confectioners' sugar
- 1/2 cup butter
- Filling
- 1 1/2 cups white sugar
- 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 2 eggs, beaten
- 3 cups chopped rhubarb
Instructions :
Prep : 15M | Cook : 12M | Ready in : 1H5M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 cup flour and confectioners' sugar together in a bowl; cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.
- Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
- Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.
- Bake in the preheated oven until filling is bubbling, 35 minutes.
Notes :
- If using frozen rhubarb, add an extra tablespoon of flour to the filling.
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