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“King Arthur Flour Cookie Companion”
1hr 30mins
24 bars

Ingredients Nutrition


  1. Preheat oven to 350°; lightly grease a 13 x 9 inch baking pan.
  2. Make the crust: in a bowl, whisk the flour, powdered sugar, and salt together.
  3. Using a pastry blender, cut in the butter until everything is crumbly.
  4. Add the lemon oil; press the mixture into the bottom of the prepared pan; bake for 10-15 minutes, until it is lightly browned; remove from oven and let cool slightly.
  5. Make the filling: in a big bowl, beat the eggs and salt until foamy; gradually add in the sugar, beating until the mixture is thick and a light yellow color.
  6. Blend in the flour, then fold in the rhubarb.
  7. Pour the filling over the still-warm crust, return the pan to the oven; bake for 40-45 minutes, until they are just lightly browned.
  8. Remove from oven and cool for several hours for easiest cutting.
  9. The top layers separate a bit from the filling when you cut; just press it back lightly.
  10. *To make strawberry-rhubarb dreams, substitute hulled, coarsely chopped strawberries for up to half the rhubarb.

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