Sour Cream Rhubarb Dessert
Whether you call it a cake, a pie or a torte, it’s tart and creamy and one of the first signs of spring in Wisconsin.
Ingredients
Crust:
2/3 cups margarine
2 T cold water (+1T)
1 egg yolk (reserve the white for filling)
2 T confectioners sugar
1 ½ cups flour
Filling:
2 eggs + 1 egg white
1 ½ cups sugar
2 T flour
1 cup sour cream ( reduced fat is okay but non-fat is not recommended)
4 cups of diced rhubarb (if using frozen, drain well!)
Directions
- Cream crust ingredients together and press into greased 9 x 13 pan.
- Mix filling ingredients together and pour over crust.
- Bake at 350° F for 45 minutes.
- Serve warm or cold with whipped cream or vanilla ice cream.
| 2007-2009 Recipe Index |
Some of the items you will find this week at the market include: banana peppers, basil, beef brats, beets, bell peppers, bell peppers, bok choy, broccoli, cabbage, carrots, catfish, cheese, cherry tomatoes, chocolate white espresso cookies, cupcakes, dilly beans, edamame and so much more! Next week at the market Stram’s Fresh Fish will return (and then every two weeks after that). Jimmy Hudson says to watch out for sweet potatoes in the fall, plus he will bring okra and Jerusalem artichokes to the next market. Polly from Polly Janes Pickles and Jams has a unique thing going in that she uses vegetables purchased from NFM vendors to make her products. The vendors at your Northside Farmers Market appreciate your business. Their hard work provides all of us with fresh, local, nutritious food! |
Market, Inc., Madison, WI
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