By Karla Pomeroy
Editor
Rhubarb Rhevival
Spence’s shortbread bars wins Rhubarb Rhevival
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Karla Pomeroy
Lyle Spence, one of the founders of the Washakie County Fair Rhubarb Rhevival distributes "bribes" of jelly and pot holders to judges Doris Kern, Mary Grace Strauch and Boots Snyder, at Saturday's event. Lyle's wife, Shelley, won the grand champion award.
WORLAND — Shelley Spence won the 2016 Rhubarb Rhevival with her Rhubarb Shortbread Bars Saturday.
Judges Doris Kern, Mary Grace Strauch and Boots Snyder sampled a variety of rhubarb products made with Wyoming Sugar.
Lyle and Shelley Spence started the rhevival about 18 years ago as a way to promote the sugar industry, Lyle Spence said.
Linda Abell was fifth with her rhubarb cheesecake cobbler, Frances Larsen was fourth with her rhubarb custard pie, Paula Beck was third with her rhubarb ice cream with marshmallows and Punky Brewster was reserve champion with her creamy rhubarb crepes.
The winning recipe, Shelley Spence said, she hadn’t tasted until the rhevival, along with her other dish the Rhubarb Raspberry Razzle Dazzle Cobbler.
The recipe is as follows:
RHUBARB
SHORTBREAD BARS
Preheat oven to 350 degrees
Crust:
½ cup butter
1 cup flour
1/3 cup Wyoming Sugar
Melt butter in two-quart saucepan over medium-low heat. Cook, stirring constantly three to four minutes or until butter just begins to turn golden brown. Immediately remove from heat, stir in flour and sugar. Press firmly into 8-inch square pan.
Filling:
2 cups rhubarb sliced
2/3 cup of Wyoming Sugar
¼ cup flour
¾ teaspoon baking powder
½ teaspoon ground ginger
2 eggs
¼ cup packed brown sugar
Combine above dry ingredients, beat in eggs until smooth and pour over crust.
*Sprinkle brown sugar over the top.*
Bake 40-45 minutes until toothpick inserted in center comes out clean.
Cool at least 30 minutes before cutting.
Topping:
Combine 1 cup whipping cream and 2 tablespoons brown sugar. Beat until soft peaks.
