Spring is officially here, but the weather we’ve been having lately surely hasn’t been springlike. But that doesn’t mean I canâ€™t make a spring dessert such as rhubarb crunch.
My rhubarb plants started peeking out of the ground about two weeks ago, but they’re not close to being big enough to cut. That’s OK, though,Â because I froze a few bags of rhubarb this past summer, so we wouldn’t have to wait until the this year’s crop is ready.
I pulled a bag out of the freezer this morning and now am awaiting the 8-by-8-inch pan thatâ€™s in the oven and full of crunch to be ready. The recipe I used came from Our Lady of Perpetual Help Catholic Church in Reynolds, N.D. I’ve made the dessert a couple of times and have never been disappointed.
1 cup sifted flour
5 tablespoons powdered sugar
Â½ cup butter
Â¼ cup flour
1Â½ cups sugar
Â¾ teaspoon baking powder
1 teaspoon salt
2 cups rhubarb, cut in small chunks
Mix together 1 cup flour, powdered sugar and butter in a bowl. Pat into bottom of an 8- or 9-inch square pan. Bake in preheated 350-degree oven for 15 minutes or until brown.
Beat eggs until fluffy and gradually add sugar, Â¼ cup flour, baking powder and salt that has been sifted together. Stir in cut rhubarb and put in pan. Bake for 35 minutes at 350 degrees. Serve with whipped cream or ice cream.