Rhubarb Cookie Cake
This rhubarb cake has a browned butter shortbread cookie crust as its base.
15 min.prep time
1 cup all-purpose flour
1/3 cup sugar
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
1/4 cup firmly packed brown sugar
1 cup whipping cream
2 tablespoons firmly packed brown sugar
Heat oven to 350°F. 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 or until top is golden brown and toothpick inserted in center comes out clean. Cool at least 30 minutes before cutting.
Combine whipping cream and 2 tablespoons brown sugar in small bowl. Beat at high speed until soft peaks form. Dollop each serving with sweetened whipped cream.
*Substitute 2 cups frozen rhubarb, thawed and patted dry with paper towels.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #13482©2005Land O'Lakes, Inc.