"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Go Anywhere Rhubarb Squares, by Cathy Sengpiehl, is from Memorable Morsels Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
CRUST: 1 c. flour 1/3 c. confectioners sugar 1/3 c. margarine
FILLING: 1 c. sugar 1/4 c. flour 2 eggs, lightly beaten 1 tsp. vanilla 3 c. finely chopped rhubarb
TO PREPARE CRUST: Combine the ingredients, cutting in margarine until mixture resembles coarse crumbs. Press into bottom of a greased 11x7x2 in. pan. Bake at 350 degrees for 12 min. TO PREPARE FILLING: Combine the first 4 ingredients. Stir in the rhubarb and pour over the warm crust. Bake at 350 degrees for 35 to 40 min. until toothpick inserted near center comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator. Yield: 16 servings.
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