Rhubarb Almond Delight

[Jamie R]

RHUBARB ALMOND DELIGHT
Adapted from The Nine Seasons Cookbook by Pat Haley
0899090931

CRUST:
1 cup unbleached all-purpose flour
1/2 cup butter
1/4 cup firmly packed brown sugar
FILLING:
2 eggs, beaten
3/4 cup firmly packed brown sugar
1/4 cup unbleached all-purpose lour
2 cups rhubarb, cut into 1/4-inch pieces
1/2 teaspoon almond extract
1/2 cup slivered almonds

Preheat oven to 350 degrees F.

TO MAKE CRUST:
Combine the flour, butter and brown sugar in a bowl. Cut the
ingredients together with two knives until crumbly, a food processor
works well for this.

Press the mixture into an ungreased 9-inch square baking pan or a 9
1/2-inch round pie plate.

In a medium bowl, mix all filling ingredients together except the
almonds. Spoon filling onto the crust. Sprinkle almonds on top.

Bake 35 to 4 minutes until top and crust are light brown and a cake
tester inserted in the middle comes out clean.

Serve warm or cool.

Yields 9 servings.