Rhubarb Cookie Cake
CRUST:
1/2 cup butter
1 cup AP flour
1/3 cup sugar
FILLING:
2 cups fresh sliced rhubarb*
2/3 cup sugar
1/4 cup AP flour
3/4 tsp baking powder
1/2 tsp ground ginger
2 eggs
1/4 cup firmly packed brown sugar
TOPPING:
1 cup whipped cream
2 Tbls. Firmly packed brown sugar
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.