Enjoy seasonal fruit throughout summer months with these easy fruit-topped squares. A shortbread crust is topped with fresh fruit and a custard filing. Enjoy with whipped cream or ice cream for an easy dessert. Cut refrigerated bars into smaller squares for refreshing bars. Vary fruits to take advantage of in-season specials. Use one fruit, or a combination of strawberries & rhubarb, peaches & raspberries or blueberries & nectarines.
Crust:
1 stick butter
1 cup all-purpose flour
1/3 cup powdered sugar
Filling:
2 eggs
1/2 cup sugar
1/2 teaspoon almond or vanilla extract
1/4 cup all-purpose flour
3/4 teaspoon baking powder
2 cups sliced fresh rhubarb
2 cups sliced fresh strawberries
Sweetened whipped cream
1. MICROWAVE butter in microwave-safe bowl 15 to 20 seconds or until softened. Preheat oven to 375 degrees. Mix butter with fork until creamy. Add flour and powdered sugar; mix with fork until crumbly. Press evenly into 9-inch round or square silicone pan.
2. CONVECTION-BAKE at 375 degrees on low rack for 12 to 13 minutes or until lightly browned. Meanwhile, beat eggs in mixing bowl until frothy. Beat in sugar and extract. Add flour and baking powder; mix well. Fold in rhubarb and strawberries. Pour over baked crust spreading evenly.
3. COMBO-BAKE in 375 degree oven with 10% microwave power 22 to 25 minutes or until filling is set. Cool completely. To easily remove from pan, invert dessert onto teflon baking sheet on cooling rack. Invert back onto serving plate. Cut into wedges or squares. Serve with whipped cream. Store in refrigerator.
About 9 Servings
TIPS > Other fruit combinations such as peaches, blueberries, nectarines and raspberries can be substituted.
> Refrigerate leftovers. For longer storage, freeze in air-tight container. Thaw before serving.
> Ice cream is also good as a topping for this dessert.
> If cutting in silicone pan, be careful to not cut through silicone.