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Rhubarb Cookie Cake
Cake Recipes from AlansKitchen.comMakes 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

Preheat oven to 350F.

  • 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.


 

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