Rhubarb Cookie Cake

CRUST

1/2 cups butter

1 cup all-purpose flour

1/3 cup sugar

FILLING

2 cups sliced fresh rhubarb (substitute 2 cups frozen,  thawed and patted dry with paper towels.)

2/3 cup sugar

1/4 cup all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon ground ginger

2 eggs

1/4 cup firmly packed brown sugar

TOPPING

1 cup heavy whipping cream

2 tablespoons firmly packed brown sugar

Heat oven to 350F.  Melt butter in 2-quart saucepan over medium-low heat.  Cook, stirring constantly until butter just begins to turn golden brown (3-4 minutes).  Immediately remove from heat.  Add 1 cup flour and 1/3 cup sugar, mix well.  Press firmly into bottom of ungreased 8-inch square baking pan.

Combine rhubarb, 2/3 cup sugar, 1/4 cup flour, baking powder and ginger in medium bowl.  Beat in eggs with wooden spoon until smooth; pour over crust.  Sprinkle 1/4 cup brown sugar evenly over top.  Bake for 40 – 45 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool at least 30 minutes before cutting.

Combine whipping cream and 2 tablespoons brown sugar in small bowl.  Beat at high speed until soft peaks form.  Dollop each serving with sweetened whipped cream.