It goes without saying that every dad is different. Different tastes, different quirks, different ideas. Some things are the same: they will all say they don’t own stock in the electric company when you leave the lights on and they want to be treated to their favorite foods on Father’s Day. My dad loved rhubarb. I’m not quite sure why. It may have been a child hood favorite from Germany or he may have just have liked the sweet and sour combination of rhubarb pie. I came across this recipe a few years ago and it quickly became one of his all time favorites. Kids will love it because it magically makes its own crust and rhubarb is just darn cool and unusual. I hope that you all cherish your dad’s this father’s day for all the reasons that make them different and all the same.
Crust
1 1/2 cups All-Purpose Flour
3/4 cup or confectioners' sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter
1 teaspoon lemon juice (fresh is best, especially if you can add zest (grating from the outer yellow part)
Filling
4 large eggs
1/4 teaspoon salt
2 cups granulated sugar
1/2 cup All-Purpose Flour
4 cups (1 pound) diced rhubarb (about 1 1/2 pounds of fresh rhubarb stalks or frozen diced)
Crust: Add the flour, sugar, and salt in the bowl of the food processor, stand mixer or mixing bowl, a medium-sized mixing bowl. Mix the dry ingredients by pulsing a few times in the food processor or turn the mixer on for a few seconds or whisk in the mixing bowl. Cut the butter into pieces and add to the flour mixture. Pulse in the processor or mixer or use your hands to cut in the butter until it resembles bumpy crumbs. Mix in the lemon juice and zest, and press the mixture into the bottom of a lightly greased 9 x 13-inch pan. Bake the crust in a preheated 350°F oven for 10 to 15 minutes, until it's lightly browned. Remove it from the oven, but leave the oven turned on. Set the crust aside.
Filling: Using a stand or handheld mixer, beat the eggs and salt until foamy. You can also use a whisk, but take turns. It will take a lot of whisking and your arm might get tired. Gradually add the sugar, beating until the mixture is thick and light yellow. Blend in the flour, and then add the rhubarb by missing in lightly with a spoon.
Pour the rhubarb mixture over the crust. Bake in the heated oven for 40-45 minutes. The top should be lightly browned. Remove from the oven, and cool for several hours. The top crust will crack and can be difficult to cut when they are hot. Just press the top down lightly if it seems to separate from the filling when you cut.
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Hal's Kitchen is an Atlanta Cooking School dedicated to providing a unique experience to those who seek culinary adventure, would like to enhance their current skills, or are looking for alternative entertainment. Our mission is to instill culinary knowledge into each customer, encourage them to explore and expand their skills, and offer goods and products which support classroom instruction and showcase local Atlanta artisans. Hal's Kitchen will offer exceptional classes and special events for adults and children in the northern suburbs of Atlanta. Our Sandy Springs location will open in June 2011 at 206 Johnson Ferry Road. You can sign up now for kids summer camps and classes! Email Cyndi Sterne for more information.
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