Name: Buttery Crisp Rhubars
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cups sugar; 1/4 teaspoon salt; 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into cubes; 2 large eggs; 1 cups granulated sugar; 1/2 cup sour cream; 2 teaspoons pure vanilla extract; a splash of almond extract or 1 teaspoon of lemon zest (optional); 1/3 cup all-purpose flour; 2 tablespoons cornstarch; pinch of salt; 5 stalks of rhubarb or about 4 cups of rhubarb cut into 3 inch sticks; Top with cinnamon spiced powdered sugar if you’d like

Ingredients

Scale

For the Crust and Topping:

1 1/2 cups all-purpose flour
3/4 cups sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into cubes

For the Filling:

2 large eggs
1 cups granulated sugar
1/2 cup sour cream
2 teaspoons pure vanilla extract
a splash of almond extract or 1 teaspoon of lemon zest (optional)
1/3 cup all-purpose flour
2 tablespoons cornstarch
pinch of salt
5 stalks of rhubarb or about 4 cups of rhubarb cut into 3 inch sticks
Top with cinnamon spiced powdered sugar if you’d like

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Instructions

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease and line a 9-inch square baking dish with parchment paper and lightly grease the parchment paper. Set the pan aside.
In a medium bowl stir together flour, sugar, and salt. Add the chilled butter and with your fingers, work the butter into the dry ingredients until the mixture forms a crumbly but cohesive dough.
Reserve a heaping half cup of the dough and press the majority of the dough into the bottom of the prepared pan. Place the crust in the oven and bake for 12 minutes. Remove and allow to cool slightly.
While the crust is baking mix together the filling. In a medium bowl whisk together eggs, sugar, and sour cream until well combined. Whisk in the vanilla extract and almond or lemon.
Add the flour, cornstarch, and salt. Whisk until thoroughly combined and no lumps remain.
Slice the rhubarb into 3 inch sticks. Depending on the thickness of the rhubarb you may have to slice it in half – I did.
Pour the filling liquid into the par-baked crust. Line the rhubarb up in the pan in rows, three across and three widthwise.
Sprinkle on the remaining crust mixture. Bake for 25 to 30 minutes, until the center no longer jiggles in waves but feels more set. Remove from the oven and allow to cool to room temperature before slicing. Slice into 9 squares. Maybe shower with cinnamon powdered sugar, maybe don’t. Serve at room temp or chilled.
Squares will last up to five days well wrapped in the refrigerator.