This rhubarb cake has a browned butter shortbread cookie crust as its base.
Story Behind the Recipe
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1/2 cup Land O Lakes® Butter
1 cup all-purpose flour
1/3 cup sugar
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
1 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons firmly packed brown sugar
*Substitute frozen rhubarb, thawed, well-drained.
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 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 bowl. Beat at high speed until soft peaks form. Dollop each serving with sweetened whipped cream.
Read the Story Behind the Recipe
- Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.
One of the first fruits to ripen in the spring is rhubarb. Celebrate the season by making your favorite rhubarb pie, cheesecake or bread with the tarty goodness of rhubarb.