Pucker Up~Baby!

Well, yesterday you had a

Strip Tease...

Today you got another visual,

didn't you?

Did you think you were

going to see this?

I'll bet not!

Well, this is NOT about

A REGULAR OLD KISS.

No, indeedy!

This is about the

Cook's Kiss.

You know the one..

where you make something

that you

KNOW

SOMEONE

will love.

My co-worker, MaryB,

 is so sweet.

When she found out that I

LOVED RHUBARB

and didn't have a

RHUBARB PATCH

anymore

she went to her garden

and brought me and

another co-worker

each a big bag of rhubarb.

This is no easy feat.

She drives miles from home

and then, like the rest of us,

has to park and catch a

transport bus into work.

Imagine
juggling your purse,

your jacket,

and two bulky bags

onto a bus

loaded with grumpy

people.

I give her a lot of credit.

I would have just pretended

I didn't HAVE ANY

rhubarb.

(Not really-Okay...maybe really)

Anyhoo..

I have the MOST WONDERFUL

Custard Rhubarb

thingy-

It will tickle your taste buds

and make you pucker up

and ask for more..

providing you like

rhubarb, of course.

It takes...

Sugar...

Salt..

Flour.

Okay- I didn't take a picture of

the flour..cuz my flour

is kinda boring..

However the

Eggs..

crack me up

Vanilla...

A pan...

A pre-heated oven..

Did I mention sugar?
Cuz you need a bit of
raw brown sugar too..

Chop that rhubarb

Then mix it into the

eggy/slimy/gooey mess

Dump it on top of

your crust...

It goes in looking like this...

And comes out looking like this..

As soon as it comes out

sprinkle some raw brown sugar

on top...

it gives it a bit of crunch

and a GLOW!

And tastes like..

well, make it and see for

yourself.

Here's the recipe~

Rhubarb Custard Bars

Crust:

1-1/4 cups flour

1/2 cup granulated sugar

1/2 cup (1 stick) butter-room temp

Filling:

1 cup sugar

1/4 tsp salt

2 T flour

4 eggs (beaten)

1 tsp vanilla (I use 2)

4-5 cups rhubarb-cut up

After baking:
Raw brown sugar to taste
(I use about 1/3 cup)

Procedure:

Preheat oven to 350º

Spray a 9x13 pan with cooking spray

Crust:

Blend together flour and sugar.

Cut butter in with fork or pastry cutter.

Press into 9x13 pan

Bake 10-15 mins or until lightly browned.

Prepare filling while crust is baking

Filling:

Blend sugar and flour

Add eggs, vanilla and rhubarb

Blend well then pour over

partially baked crust

Continue baking for 30-40 minutes
Sprinkle with raw brown sugar

Serve warm or cool

Refrigerate leftovers...

(Should you have any).

We like this with vanilla ice cream

or whipped cream.

So..

Make YOUR baby happy..

You might even get a little kiss

so that rhubarb

will come in handy for helping

you to

Pucker Up, Baby...

See...and you thought I had

NO intention of ever using

that line, didn't you?

Oh~ Ye of little faith!

Amen!