Lemony Rhubarb Glories

I have to share one more recipe before the end of the rhubarb season.  Lemony Rhubarb Glories are rich, tart and sweet.  

You start with everyone's favorite dessert ingredients, flour, sugar and butter.

Mix these ingredients together in your electric mixer and instead of making shortbread cookies, you line a baking dish with the dough.  I like to start with several blobs of dough and then I smooth them all together.  It makes covering the bottom of the pan quick and easy.

         

Mix the rhubarb, egg, lemon mixture in an electric mixer and pour them over the top of your cooked dough.  

When your mixture is cooked, you have a colorful pan of sweet loveliness.

Lemony Rhubarb Glories

3 Cups sugar-divided

2 cups + 6 Tbs flour-divided

1 Cup butter-softened

4 Eggs

6 Tbs lemon juice (2 lemons)

Zest from 2 lemons (used for the lemon juice)

2 Cups finely sliced rhubarb

1 Cup coconut

2 Tsp vanilla

Preheat oven to 350F

In an electric mixer, mix 2 cups flour, 1 cup sugar and 1 cup softened butter to a dough consistency.  Line a 9" X 13" pan with the dough.  Bake for 15 minutes.

While your crust is baking, mix 2 cups sugar, 6 Tbs flour, 4 eggs, lemon zest, 6 Tbs lemon juice, rhubarb, coconut and vanilla in your electric mixer.  Pour onto the hot crust and bake for 45 minutes to 1 hour or until an tester comes out clean.   After cooling, sprinkle with powdered sugar.

Thank you Julie and Maura for sharing this wonderful recipe.

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