It's officially spring and in about 3 days it will be my summer. :) This calls for one thing, one simple thing; Rhubarb, of course!!This is a family recipe that is gooey, sweet but tart, and so so delicious. I made it last weekend and it's gone now.... just in time for rhubarb jam from Minnesota. Thanks Grandma!
4 cups of beautiful rhubarb
Baked to a golden brown...
It is somewhat custardy on top with a shortbread crust. Yummmm
