Microwave Convection Cooking - www.MicrowaveConnect.com

I found this recipe in a supermarket magazine while traveling this winter. It is super easy and the taste is delicious. The low-mix setting cuts the time to about half the conventional time. Serve with whipped cream or ice cream.

RHUBARB SQUARES

Crust:

6 tablespoons butter

1 cup all purpose flour

1/3 cup powdered sugar

Filling

2 eggs

1 cup sugar

1/4 cup all purpose flour

1 teaspoon vanilla

4 cups sliced fresh rhubarb

1. MICROWAVE (100%) butter in microwave-safe bowl about 20 seconds or until softened. Preheat microwave-convection oven to 350°.

2. Add flour and powdered sugar to butter. Mix with fork until crumbly. Press into 8 or 9-inch square silicone baking pan.

3.CONVECTION-BAKE at 350° for 12 to 13 minutes or until lightly browned. Meanwhile, beat eggs in mixing bowl. Beat in sugar, flour and vanilla. Stir in rhubarb. Pour over warm crust.

4. LOW-MIX (combo-bake) on low rack at 350° for 24 to 26 minutes or until rhubarb is tender. Cool. Cut into squares with silicone spatula. Serve warm or cold with whipped cream or ice cream.

About 9 Servings

TIPS · Refrigerate leftovers. To warm, microwave individual servings 10 to 15 seconds/serving.

>Strawberries can be used for up to half the rhubarb. Reduce sugar to 3/4 cup.

>If you do not have a silicone spatula for cutting, allow dessert to cool. Then, remove from silicone pan to cutting board. Cut servings with sharp knife.

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2010 Microwave Convection Cooking - www.MicrowaveConnect.com