Rhubarb Dessert Squares

½ c. real butter
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”.

Blueberry Custard Pie

BLUEBERRY CUSTARD PIE

Filling:

8 oz. sour cream

3/4 c. sugar

1 egg

2 T. flour

2 tsp. vanilla

1/4 tsp. salt

3 c. fresh or frozen (do not thaw) blueberries

Topping:

3 T. flour

2 T. sugar

3 T. real butter

and

1 (9-inch) unbaked pie crust

Preheat oven to 400. Beat together sour cream, 3/4 c. sugar, egg, 2 T. flour, vanilla and salt in a mixing bowl until smooth. Gently fold in blueberries into sour cream mixture. Spoon filling into unbaked pie crust.

Bake for 25 minutes. (Cover edge of pie with foil for the first 15 minutes to prevent excess browning)

Meanwhile, prepare topping: In a small bowl, combine 3T. flour and 2 T. sugar. Cut in the butter until crumbly. After the filling has baked 25 minutes, sprinkle the topping over the top of the pie.

Continue baking until topping is light golden, about 15 minutes.

This pie is best when baked, cooled, covered and refrigerated overnight and eaten the next day.