Rhubarb Cookie Cake

Quick Info

Dessert/Topping Bakery 15-30 min 8+

Rating

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Rhubarb Cookie Cake

Description

©2005 Land O'Lakes, Inc.

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 tsp. baking powder
  • 1/2 tsp. ground ginger
  • 2 eggs
  • 1/4 cup firmly packed brown sugar

Topping:

  • 1 cup whipping cream
  • 2 Tbsp. firmly packed brown sugar

Preparation

Heat oven to 350 degrees F. Melt Land O' Lakes® 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 onto 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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