For the Crust
1 cup flour
1 cup butter, sliced thin (sub coconut oil for dairy free)
3 tbsp. honey or maple syrup
For the Filling
1 1/2 cups sugar
1/4 cup flour
1/2 tsp. salt
2 cups rhubarb, 1/4 in. slices
Items in bold are produced locally and can be bought at the PFC or markets
Pre-heat the oven to 350 degrees. Add all crust ingredients into a medium sized bowl, and use a pastry cutter or hands to form a rough dough. Press dough into a 9 x 9 pan and bake for 15 minutes until golden. While the crust is baking, beat eggs for 2 minutes in a medium bowl with an electric mixer on high. Add in sugar and continue to beat on high for another minute. Mix in flour, salt, and rhubarb. Pour the filling over the crust, and bake for another 30 minutes, or until crust is set and golden. Keeps at room temperature for three days.
!Thanks for visiting our website. You're using a very old browser and it's preventing this website from displaying correctly. To view this website, please upgrade your browser.