Ok so today is Flag Day and what better way to celebrate than with dessert that is full of red and blue berries! OH, AND RHUBARB! OH! And ICE CREAM!
This recipe was incredibly easy to make and it won’t last long- at least it didn’t in my house. I shared them with my husband with friends at a BBQ. BOOM! Gone within two days. Which is fine because to be honest, they’re best fresh anyhow.
So sit back and relax on your porch with a glass of iced tea, and admire your flag in the background waving from your house while you enjoy a yummy, dreamy summer-time treat.
PS: If you’ve never used rhubarb and just aren’t sure about it, you can substitute a cup of it for more berries. You decide! Or if you’re not sure where to get it, ask a neighbor if it’s growing in their backyard, try a farmer’s market, or look for it in the frozen fruit section at the grocery.
Mmm, fresh summer produce:
You will need:
A square 9×9″ pan
A medium bowl or a stand mixer
A rubber scraper
Measuring spoons and cups
Crust and top:
- ¾ cup granulated sugar
- ¾ teaspoon baking powder
- 2¼ cups all purpose flour
- ¼ teaspoon salt
- 1½ sticks (12 tablespoons) cold unsalted butter, cut into cubes
- 1 egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 tsp cinnamon
*1/3 cup chopped pecans for topping
- 2 heaping cups diced fresh berries (I used strawberry and blueberry)
- 1 heaping cup of diced rhubarb
- ¼ cup plus 2 tablespoons granulated sugar
- 3 teaspoons cornstarch
*Line your pan with foil and coat with cooking spray.
*Preheat oven to 375ºF.
- In the bowl of a stand mixer, or in a large bowl, combine granulated sugar, baking powder, flour, and salt. Add butter, egg, egg yolk, and vanilla. Using the stand mixer with the paddle attachment or a hand mixer, beat on low speed until the butter is evenly distributed and the mixture is crumbly.
- Dump a little more than half of the mixture into the bottom of the prepared pan. Use your hand or the bottom of a measuring cup to evenly press the dough into the pan.
- Gently stir together all ingredients until well incorporated.
- Dump the filling over the crust, then crumble the remaining dough over the top of the berries.
- Bake for approximately 40 minutes, until the top is light golden brown.
- Add the pecans on top while it’s still warm.
- Cool completely, then cut into squares.
- Serve and enjoy!