Rhubarb Cookie Cake
Makes 9 servings

Prep Time: 15 min.
Baking time: 40 min.

Ingredients

• Crust Ingredients
  • 1/2 - cup Butter
  • 1 - cup all-purpose flour
  • 1/3 - cup sugar
• Filling Ingredients
  • 2 - cups sliced fresh rhubarb*
  • 2/3 - cup sugar
  • 1/4 - cup all-purpose flour
  • 3/4 - teaspoon baking powder
  • 1/2 - teaspoon ground ginger
  • 2 - eggs
  • 1/4 - cup firmly packed brown sugar
• Topping Ingredients
  • 1 - cup Heavy Whipping Cream
  • 2 - Tablespoons firmly packed brown sugar

Directions

• In a 2-quart saucepan, you want to melt your butter over medium-low heat.
• Cook, stirring constantly, for 3 to 4 minutes or until butter just begins to turn golden brown.
• Quickly remove from heat. Add 1 cup flour and 1/3 cup sugar
• Mix well and press firmly into bottom of ungreased 8-inch square baking pan.
• In a medium bowl, you will combine rhubarb, 2/3 cup sugar, 1/4 cup flour, baking powder and ginger.
• Beat in eggs with wooden spoon until smooth and 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.
• In a small mixing bowl, you will 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.