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Recipe by Jennifer Schaertl, author of ‘Gourmet Meals in Crappy Little Kitchens’ (HCI Books)
Use the same bowl for the crust and the filling with this recipe, rather than making multiple dishes for washing. This is also a crazy adaptable recipe. Substitute berries or any other fruit that is in season for the rhubarb, or even ½ cup of freshly squeezed lemon juice and 3 tablespoons of lemon zest to make a traditional lemon bar. Feel free to dust them with powdered sugar using a fine mesh strainer, but I don’t feel the distraction is needed.
Makes approximately 18 pieces


    • 2 cups flour
    • ¾ cup sugar
    • 1 cup butter at room temperature


    • 5 eggs
    • 1 ½ cup sugar
    • ½ cup flour
    • ½ tsp salt
    • 4 cup rhubarb, medium dice


1. Preheat your oven to 350°. In a bowl, work the flour, sugar and soft butter together until a soft dough ball forms. Press this dough evenly into the bottom of a 9x11 baking dish and bake for 15 minutes or until golden brown.

2. Work quickly because this filling works best if poured over the crust while it’s hot from the oven. Simply whisk together the filling ingredients in the same bowl that you made the crust.

3. Pour over the piping hot crust and put back in the oven for 45 minutes or until golden brown and set. When cool, cut into desired shapes, but I prefer diamond shapes. They stack just as well as squares, but look far more striking to the eye.


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