Rhubarb Cookie Cake

Crust

• 1/2 cup butter
• 1 cup flour
• 1/3 cup sugar  

Filling

• 2 cups rhubarb, cut in pieces
• 2/3 cup sugar
• 1/4 cup flour
• 3/4 baking powder
• 1/2 teaspoon ginger
• 2 eggs
• 1/4 cup brown sugar

Method

Preheat oven to 350°F.

Melt butter in pan over medium heat until light golden brown. Remove from heat, add flour and sugar, mix well and press into a 8" square baking pan.

Filling:  Combine rhubarb, sugar, flour, baking powder, ginger.  I put it in big ziplock bag and shake to mix. When well mixed, put into pan.   Beat eggs until smooth, pour over rhubarb mixture, sprinkle brown sugar over top.

Bake in preheated 350°F oven for 40-45 minutes until top is golden brown, or toothpick inserted in middle comes out clean.

Contributor: Roger Manley.

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