1 c. flour
1/3 c. powdered sugar
3 c. diced rhubarb
2 eggs
1 c. sugar
¼ c. flour
1 tsp. baking powder
¼ tsp. salt
Cream butter, flour and powdered sugar. Pat into greased 8x8 pan. Bake 350˚ 15 minutes. Arrange rhubarb on hot crust. Combine eggs, sugar, flour, baking powder and salt and pour over rhubarb. Bake 350˚ about 40 minutes longer. Cool. Serve with whipped cream, if desired. Even though rhubarb is considered a vegetable, it is most often treated as a fruit. Rhubarb provides a good source of vitamin C, fiber, and calcium. It is usually eaten cooked, and just like fresh cranberries, rhubarb is almost unbearably tart on its own. It needs the added sweetness of sugar, honey, or fruit juice to balance out the acidity. Since rhubarb is primarily used for pie, it is also referred to by its nickname the “pie plant”.
