Last week I decided I'd like to do a food post here on the blog. I found a recipe for some chocolate cookies, and got started. They were fun to make, and looked so yummy! But the moment I tried to remove them from the cookie sheet, I knew I had a problem. The pretty- looking cookies completely fell apart. And they turned out to be so hard that my family had second thoughts on attempting to eat them. They might have to pay a visit to our dear dentist afterward.
"Why is it that everything turns out great, until I bring my camera out?" I thought. But not one to easily give up, the food blog-post-idea still lingered in my mind. When my mom suggested we make a streusel rhubarb dessert, I grabbed the camera. This recipe was tried and true, and I didn't see how we could go wrong. And...it turned out spectacularly. So here is the recipe!
"Why is it that everything turns out great, until I bring my camera out?" I thought. But not one to easily give up, the food blog-post-idea still lingered in my mind. When my mom suggested we make a streusel rhubarb dessert, I grabbed the camera. This recipe was tried and true, and I didn't see how we could go wrong. And...it turned out spectacularly. So here is the recipe!
First of all, prepare the CRUST:
1 cup all-purpose flour
1/3 cup confectioners' sugar
1/3 cup cold butter
Mix the flour and confectioners' sugar. Then cut in butter until crumbly. Press into a greased 9-inch baking dish. Bake at 350 F. for 15-18 minutes or until light brown around the edges.
1 cup all-purpose flour
1/3 cup confectioners' sugar
1/3 cup cold butter
Mix the flour and confectioners' sugar. Then cut in butter until crumbly. Press into a greased 9-inch baking dish. Bake at 350 F. for 15-18 minutes or until light brown around the edges.
Time to make the TOPPING:
¾ cup all-purpose flour
½ cup sugar
¼ teaspoon ground cinnamon
1/3 cup cold butter
Toss together the flour, sugar, and cinnamon, and cut in butter until crumbly. Now sprinkle over the filling.
¾ cup all-purpose flour
½ cup sugar
¼ teaspoon ground cinnamon
1/3 cup cold butter
Toss together the flour, sugar, and cinnamon, and cut in butter until crumbly. Now sprinkle over the filling.
Bake at 350 F. for 45-50 minutes, or until rhubarb is bubbly. Servings: 12 Total prep and bake time: 1 hour 15 minutes
Time to enjoy!
The dessert is excellent served simply plain...or with a glass of milk...or with ice cream...or whipped cream! For a family like us with a huge rhubarb patch, this is the perfect dessert to enjoy all year long, especially in the spring. It's easy to make and I definitely would recommend giving it a try!