Recipe by Lille
This recipe is a family favourite from my Dutch Oma. According to my aunt, the recipe isn't Dutch, but came from a 4-H cookbook in the 1960's. It makes a huge recipe but can be baked in two smaller pans. Frozen rhubarb can be used, just thaw and drain first.
Top Review by NOOBchef
Sorry I can't send you a Z-mail, but I'm not a Premium member. I'd just like to tell you that two of my other recipes are also from 365 Italian Recipes - recipe#235645 and recipe#235782 . <3, the NOOBchef.
- 4 cups flour
- 1 cup butter
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 2 eggs, lightly beaten
- 3 cups sugar
- 1 cup flour
- 5 -7 cups rhubarb, chopped in 1/2-inch lengths
- 1 cup butter, melted
- 3 eggs, lightly beaten
- cinnamon, to sprinkle
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Spray a 10 by 15" Pyrex baking dish with cooking spray.
- Prepare base by mixing 3 cups flour, 1 cup butter, salt, baking powder and 2 eggs in the bowl of a mixer until dough resembles streusel crumbs.
- Pat three-quarters of the base dough into the prepared pan. Sprinkle with cinnamon.
- Set aside remainder in a small bowl.
- In mixer bowl (it doesn't need to be cleaned), combine 3 cups sugar, 1 cup flour, melted butter and 3 eggs and mix until combined. Add rhubarb and mix gently.
- Spread over base and sprinkle with cinnamon.
- Crumble remaining base dough over cake like streusel crumbs. Sprinkle with cinnamon.
- Bake at 350F for one hour.