This recipe employs a neat technique of freezing and then grating the dough directly into the pan. With the help of my trusty food processor, this was simple as could be. I couldn't find any rhubarb at the supermarket, so I couldn't make the recommended jam from it. I used a jar of tart lemon curd that I had in the fridge. It offset the sweet, buttery dough nicely. Too nicely. Nom nom nom!
|Yep. Definitely glad I only baked half a batch.|
No one but me ate more than one piece of it, so this won't become one of my go-to recipes. In fact, I threw out what was left last night, because I didn't want to finish it all by my lonesome. I would have sent it to work with my husband, but he forgot to bring it on Monday, and today he flew off to a symposium in DC. Ah, well.
The hosts for this week's recipe are Lynette and Cher. You can find the full recipe on either of their blogs.