Rhubarb Cake

Name: Rhubarb Cake
Ingredients: FOR THE SHORTBREAD BASE:; 2-1/2 cups All-purpose Flour; 1/2 cups Granulated Sugar; 3/4 cups Butter, Chilled And Cut Into Cubes; FOR THE RHUBARB TOPPING:; 2 cups Granulated Sugar; 1/2 cups All-purpose Flour; 1 teaspoon Ground Cinnamon; 1 teaspoon Baking Powder; 6 cups Fresh Or Frozen Rhubarb, Diced; 1/2 cups Butter, Melted; 3 whole Large Eggs, Well Beaten

12 ingredients

1 steps

Ingredients

FOR THE SHORTBREAD BASE:
2-1/2 cups All-purpose Flour
1/2 cups Granulated Sugar
3/4 cups Butter, Chilled And Cut Into Cubes
FOR THE RHUBARB TOPPING:
2 cups Granulated Sugar
1/2 cups All-purpose Flour
1 teaspoon Ground Cinnamon
1 teaspoon Baking Powder
6 cups Fresh Or Frozen Rhubarb, Diced
1/2 cups Butter, Melted
3 whole Large Eggs, Well Beaten

Directions

1

["For the base:", "Preheat the oven to 350 F.", "In a large bowl, mix together the flour and sugar. Add the butter cubes and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Press the mixture into a parchment paper lined 9\"x13\"" baking dish. Bake for 10 minutes.""