Rhubarb Cookie Cake
A browned butter shortbread cookie crust is the base for this rhubarb cake.
Yield - 9 servings
Ingredients
Crust
1/2 cup Land O Lakes® Butter
1 cup all-purpose flour
1/3 cup sugar
Filling
2 cups sliced fresh rhubarb*
2/3 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
2 Land O Lakes® All-Natural Eggs
1/4 cup firmly packed brown sugar
Topping
1 cup whipping cream
2 tablespoons firmly packed brown sugar
Directions
Heat oven to 350°F. Melt butter in 2-quart saucepan over medium-low heat. Cook, stirring constantly, until butter just begins to turn golden brown (3 to 4 minutes). Immediately remove from heat. Add 1 cup flour and 1/3 cup sugar; mix well. Press firmly into bottom of ungreased 8-inch square baking pan.
Combine rhubarb, 2/3 cup sugar, 1/4 cup flour, baking powder and ginger in medium bowl. Beat in eggs with wooden spoon until smooth; pour over crust. Sprinkle 1/4 cup brown sugar evenly over top. Bake for 40 to 45 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool at least 30 minutes before cutting.
Combine whipping cream and 2 tablespoons brown sugar in small bowl. Beat at high speed until soft peaks form. Dollop each serving with sweetened whipped cream.
*Substitute 2 cups frozen rhubarb, thawed and patted dry with paper towels.
Yield - 9 servings
Ingredients
Crust
1/2 cup Land O Lakes® Butter
1 cup all-purpose flour
1/3 cup sugar
Filling
2 cups sliced fresh rhubarb*
2/3 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
2 Land O Lakes® All-Natural Eggs
1/4 cup firmly packed brown sugar
Topping
1 cup whipping cream
2 tablespoons firmly packed brown sugar
Directions
Heat oven to 350°F. Melt butter in 2-quart saucepan over medium-low heat. Cook, stirring constantly, until butter just begins to turn golden brown (3 to 4 minutes). Immediately remove from heat. Add 1 cup flour and 1/3 cup sugar; mix well. Press firmly into bottom of ungreased 8-inch square baking pan.
Combine rhubarb, 2/3 cup sugar, 1/4 cup flour, baking powder and ginger in medium bowl. Beat in eggs with wooden spoon until smooth; pour over crust. Sprinkle 1/4 cup brown sugar evenly over top. Bake for 40 to 45 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool at least 30 minutes before cutting.
Combine whipping cream and 2 tablespoons brown sugar in small bowl. Beat at high speed until soft peaks form. Dollop each serving with sweetened whipped cream.
*Substitute 2 cups frozen rhubarb, thawed and patted dry with paper towels.
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