Categories: Cookies, Dessert

Ingredients

• Crust:
• 1 1/2 cups unbleached all-purpose flour
• 3/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1/4 teaspoon lemon oil
• Filling:
• 4 large eggs
• 1/4 teaspoon salt
• 2 cups sugar
• 1/2 cup unbleached all-purpose flour
• 4 cups packed diced rhubarb

Directions

1. Preheat oven to 350°; lightly grease a 13 × 9 inch baking pan.

2. Make the crust: in a bowl, whisk the flour, powdered sugar, and salt together.

3. Using a pastry blender, cut in the butter until everything is crumbly.

4. Add the lemon oil; press the mixture into the bottom of the prepared pan; bake for 10-15 minutes, until it is lightly browned; remove from oven and let cool slightly.

5. Make the filling: in a big bowl, beat the eggs and salt until foamy; gradually add in the sugar, beating until the mixture is thick and a light yellow color.

6. Blend in the flour, then fold in the rhubarb.

7. Pour the filling over the still-warm crust, return the pan to the oven; bake for 40-45 minutes, until they are just lightly browned.

8. Remove from oven and cool for several hours for easiest cutting.

9. The top layers separate a bit from the filling when you cut; just press it back lightly.

10. *To make strawberry-rhubarb dreams, substitute hulled, coarsely chopped strawberries for up to half the rhubarb.

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