Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
For the Crust
1 ½cflour
½calmond flour
¼cfreeze-dried strawberries
¼csugar
½cbutter
Pinchsalt
For the Topping
1csugar
2eggs
¼tspalmond extract
½tspvanilla extract
1/3cflour
½tspbaking powder
¼tspsalt
½cfreeze-dried strawberrieschopped
2/3cfresh strawberriesquartered
12” stalk rhubarbdiced
Powdered sugar for dusting
Instructions
Preheat the oven to 350 degrees. Line an 8” baking pan with foil.
Make the crust.
Put the dry ingredients in the bowl of a food processor and pulse 5-7 seconds until the strawberries are ground and well mixed in. Add the butter and pulse until the mixture is beginning to stick together and looks like coarse sand.
Spread the mixture in the prepared pan and pat it evenly in the pan.
Bake for 15 minutes.
Prepare the Topping.
Use a spoon or whisk to mix the eggs, sugar and extracts together. Do not overbeat.
Stir in the flour, baking powder and salt.
Add the fruits and stir until evenly distributed.
Pour the topping over the baked crust and spread evenly.
Bake until a tester comes out clean. 30 to 40 minutes.
Let cool then use the sides of the foil to lift out of the pan and cut into squares.