Grandma Bev’s Rhubarb Dessert (Rhubarb Crisp)

Ingredients

• Crust:
• 1 cup all-purpose flour
• 5 tablespoons confectioners’ sugar
• 1/2 cup butter
• Filling
• 1 1/2 cups white sugar
• 1/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 2 eggs, beaten
• 3 cups chopped rhubarb

Directions

Preheat oven to 350 degrees F (175 degrees C).

Mix 1 cup flour and confectioners' sugar together in a bowl; cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.

Bake crust in the preheated oven until golden brown, 15 to 20 minutes.

Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.

Bake in the preheated oven until filling is bubbling, 35 minutes.