Rhubarb is still growing happily with the cool spring. I love rhubarb custard pie but wanted a change so tried this bar from rhubarb compendium. I did make some changes.... of course. Added spices.
1 1/4 cup all-purpose flour
1/2 cup sugar
1/2 cup butter, room temperature
1 cup sugar
1/4 tsp. salt
2 tbsp flour
4 eggs beaten
1 tsp. vanilla
1/2 tsp. cinnamon
4 cups rhubarb, chopped
Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray.
Crust: blend flour & sugar together, then cut in the butter with a pastry blender. Press crust into a 9x13 inch baking pan that has been sprayed with a cooking spray. Bake for 10-12 minutes .
Filling: in a large mixing bowl blend sugar and flour, then add eggs, vanilla ,spices and rhubarb and blend well.
Pour mixture over partially baked crust and continue baking for 30-35 minutes.
Dust with icing sugar. Serve with ice cream or rhubarb sauce.
This was very good but this is some of the changes I would make next time:
don't add more rhubarb than recipe requires or it won't be custardy enough. I added 5 cups way too much! and would bake in an 8x8 pan to give more of the cookie base and more filling depth..