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Categories:Viewed: 49 - Published at: 4 years ago
Ingredients
- 1 12 cups unbleached all-purpose flour
- 34 cup powdered sugar
- 14 teaspoon salt
- 12 cup unsalted butter
- 14 teaspoon lemon oil
- 4 large eggs
- 14 teaspoon salt
- 2 cups sugar
- 12 cup unbleached all-purpose flour
- 4 cups packed diced rhubarb
Method
- Preheat oven to 350; lightly grease a 13 x 9 inch baking pan.
- Make the crust: in a bowl, whisk the flour, powdered sugar, and salt together.
- Using a pastry blender, cut in the butter until everything is crumbly.
- Add the lemon oil; press the mixture into the bottom of the prepared pan; bake for 10-15 minutes, until it is lightly browned; remove from oven and let cool slightly.
- Make the filling: in a big bowl, beat the eggs and salt until foamy; gradually add in the sugar, beating until the mixture is thick and a light yellow color.
- Blend in the flour, then fold in the rhubarb.
- Pour the filling over the still-warm crust, return the pan to the oven; bake for 40-45 minutes, until they are just lightly browned.
- Remove from oven and cool for several hours for easiest cutting.
- The top layers separate a bit from the filling when you cut; just press it back lightly.
- *To make strawberry-rhubarb dreams, substitute hulled, coarsely chopped strawberries for up to half the rhubarb.
