Directions: |
Directions:CRUST: In large bowl and preferably with electric mixer, cream together butter and sugar; add egg yolks and beat until light and fluffy. In separate bowl, sift or stir together flour, baking powder, and salt. Add to egg mixture, mixing with hands until crumbly. Press 2/3 of mixture into bottom of 10 inch springform pans. Bake in 400º oven over 10 minutes or until light golden, not brown, let cool. Press remaining mixture up sides of pan.
FILLING: In heavy stainless steel saucepan stir together rhubarb, granulated sugar, tapioca, and cinnamon. Let stand for 15 minutes, stir in water and bring to boil; reduce heat to medium low and cook covered just until rhubarb is tender, not mushy, about 10 minutes. ( Stir often so rhubarb doesn't stick to pan.) Mixture should be quite thick. Let it cool slightly and then pour into crust. In large bowl and preferably with electric mixture, beat eggs until light in color. Stir in sour cream, brown sugar, lemon rind and vanilla. Pour over rhubarb and bake in 350º oven for about 1 hour or until top is golden and custard is set. Let cool and refrigerate it covered for at least 3 hours or overnight. Run a sharp knife between the pan and crust before removing outside ring of pan. Garnish with a sprinkle of icing sugar over top and a small sprinkling of lemon rind in centre. Makes 8 servings. If using frozen rhubarb place in large sieve and pour hot water over it for a few seconds and then proceed with recipe. |
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