For a 12 X 18 pan (or half the recipe for a 8X10 pan)
3 c. flour (I use spelt)
3/4 c. sugar
3 tsp. baking powder
pinch of salt
1/2 c. butter
Then stir in 1 1/4 c. cream (I use a combination of yogurt and almond milk). This will be a fairly sticky consistency but spread out over bottom of pan.
Top with approximately 3 cups fresh rhubarb (or peaches, blueberries, plums, etc).
Make a crumb topping of
1 c. flour
1 c. brown sugar
1/2 c. butter
Bake at 325 until golden. This is best eaten the day of baking.
Here’s the best rhubarb dessert ever:
2 c flour
3/4 c butter
1 tbsp sugar
Pinch of salt
Mix together until crumbly. Press in a 9 x 13 glass dish and bake at 350 for 10 minutes.
Allow to cool for 10 minutes then sprinkle 5 – 6 cups of chopped fresh rhubarb on top.
Mix together the following:
6 egg yolks
1 c cream (I use half cream, half almond milk)
1 c sugar
1 tsp vanilla
4 tbsp flour
Stir well making sure sugar dissolves. Then pour this custard over the rhubarb. Bake for 50 – 60 minutes until somewhat set in the middle. Just before this is finished baking, beat together 6 egg whites until soft peaks form. Then add a pinch of cream of tartar and slowly add 1/2 c sugar, beating until firm peaks form. Take dessert out of oven and spread the meringue on top, making sure to cover surface right to edges. Return to oven and broil, watching carefully until meringue is browned (unlike myself, who wasn’t quite careful enough but it still tastes great!).