Rhubarb Diamonds are a Girl’s Best Friend by Chef Jennifer Schaertl

Behind the Recipes

Makes 10-12 servings

INGREDIENTS:

For the crust:

2 cups flour
3/4 cup sugar
1 cup butter at room temperature

For the filling:

5 eggs
1 1/2 cup sugar
1/2 cup flour
1/2 tsp. salt
4 cups rhubarb, diced

PREPARATION:

1. Preheat your oven to 350°. In a bowl, work the flour, sugar and soft butter together until a soft dough ball forms. Press this dough evenly into the bottom of a 9x11 baking dish and bake for 15 minutes or until golden brown.

2. Work quickly because this filling works best if poured over the crust while it’s hot from the oven. Simply whisk together the filling ingredients in the same bowl that you made the crust.

3. Pour over the piping hot crust and put back in the oven for 45 minutes or until golden brown and set. When cool, cut into desired shapes, but I prefer diamond shapes. They stack just as well as squares, but look far more striking to the eye.

< PREVIOUS RECIPE NEXT RECIPE >

Share This >