Rhubarb Cookie Cake
9
servings
15 min
PREP TIME
1 hr 25 min
TOTAL TIME

Ingredients

Crust

1/2 cup Land O Lakes® Butter

1 cup all-purpose flour

1/3 cup sugar

Filling

4 stalks (2 cups) fresh rhubarb,  sliced into 1/2-inch pieces

2/3 cup sugar

1/4 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon ground ginger

2 large Land O Lakes® Eggs

1/4 cup firmly packed brown sugar

Topping

1 cup Land O Lakes® Heavy Whipping Cream

2 tablespoons firmly packed brown sugar

 

 *Substitute frozen rhubarb, thawed, well-drained.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    Combine rhubarb, 2/3 cup sugar, 1/4 cup flour, baking powder and ginger in 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.

  5. STEP 5

    Combine whipping cream and 2 tablespoons brown sugar in bowl. Beat at high speed until soft peaks form. Dollop each serving with sweetened whipped cream.

Tip #1

- Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.

Nutrition

340Calories
17Fat (mg)
95Cholesterol (mg)
140Sodium (mg)
45Carbohydrates (g)
1Dietary Fiber
4Protein (g)

Reviews

Explore reviews from
our online community

  June 06, 2017

For my guests and family, an 8-inch square pan size is not large enough. I'm not an expert baker so won't attempt to "guestimate" the amount of ingredients required for a larger crowd. Would anyone have suggestions for making this recipe to fit a 9x13 inch glass baking dish? Thanks so much in advance!

— says Sherry
Helpful?
Test Kitchen Comment June 08, 2017

Hi Sherry, thanks for asking! While we haven't tried doubling this recipe and baking in a 9x13" pan, it should work just fine. If you decide to give it a try, please let us know how it turns out for you! Happy baking! 

— says Mallory
  July 21, 2016

I made this recipe many times and it is always well received. The key is to brown the butter well, but don't burn it. It adds a wonderful flavor to the crust. I've past this recipe on to many friends and family members.

— says Ann
Helpful?
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