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Florence’s Rhubarb Dessert



Oven 350 F

½ cup butter, softened

1 cup flour

2 Tbsp powdered sugar

¼ tsp salt


Cookie crust pie shell:


Mix ingredients with a pastry cutter until crumbly and consistency of cornmeal. Pour into a pie pan, distributing evenly over the bottom. With floured hands, start in the middle and press the mixture into the bottom of the pan and up the sides as evenly as possible. Bake 8-10 minutes at 350 F until lightly golden. Cool completely.


2 eggs

¼ cup flour

1 ½ cups sugar

¾ tsp baking powder

¼ tsp cinnamon


Beat the eggs and mix all ingredients together.

3 cups rhubarb


Cut the rhubarb into ½ “ pieces. Mix with the batter and pour into the pie shell.  Bake at 375 F for 30-35 minutes until the rhubarb is tender.


This reminds me of a wonderful dessert we enjoyed in Germany called “Rhubarbara Kuchen”.

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