by Elliott Pust, Food Service Director
Spring is here! Among the many highlights of an Oregon spring is rhubarb, which has beautiful crimson stalks and a delicious tart flavor. Here is Camp Lutherwood’s favorite rhubarb recipe that we think you will enjoy! Happy baking!
Shortbread Crust:
-2 cups flour
-1/3 cup sugar
-1 cup salted butter
Filling:
-1 ½ cups sugar
-½ cup flour
-1 cup half and half (whole milk works fine too)
-3 eggs
-1 teaspoon vanilla
-5 cups diced rhubarb
Topping:
-6 ounces cream cheese, softened
-1 ½ cups powdered sugar
-1 teaspoon vanilla
-1 cup whipped topping
Instructions:
Preheat oven to 350°F and line a 9×13″ pan with parchment paper.
1) In a large bowl, combine the flour and sugar. Cut in the butter with a fork until crumbly.
2) Press the crust into the pan and bake for 10 minutes.
3) While the crust is baking, make the filling. In a large bowl, whisk together the sugar, flour, half and half, eggs, and vanilla; stir in the rhubarb.
4) Pour the filling into the crust and bake an additional 40 to 50 minutes or until the filling is set.
5) Let the bars cool completely.
6) To make the frosting, whisk together the softened cream cheese, powdered sugar, and vanilla; fold in the whipped topping and spread over the cooled bars.
7) Keep refrigerated until ready to serve.
(Credit to Dance Around the Kitchen)
