Strawberry Rhubarb Sugar Cookie Crisp

• FOR THE SUGAR COOKIE TOPPING:
• 2-1/2 cups Flour
• 1-1/2 cup Powdered Sugar
• 1/2 teaspoons Salt
• 3/4 cups Butter, Cut Into Small Pieces
• 2 whole Egg Yolks
• 2 teaspoons Sugar
• FOR THE FRUIT:
• 5 cups Strawberries, Hulled And Sliced
• 3 cups Rhubarb, Diced
• 2 Tablespoons Flour
• 1/4 cups Sugar

1. Preheat the oven to 325u0b0F.
2. For the topping, in the bowl of a food processor, combine the flour, sugar and salt and pulse together. Add the butter and pulse to a fine crumb. Add the yolks and pulse until you have a smooth dough.
3. Form into a disc and wrap in wax paper. Refrigerate while you prepare the fruit.
4. To prepare the fruit, cut the strawberries and rhubarb. Combine together in a 9x13" baking dish. Toss the fruit with the flour and sugar.
5. Pull the dough out of the fridge and, using a little powdered sugar or flour, roll out the dough into a roughly 9x13" rectangle while still on the wax paper. Use the wax paper to turn the dough out onto the top of the fruit. Sprinkle the top of the dough with the 2 teaspoons sugar.
6. Bake the sugar cookie topped dish for 30 minutes, or until just golden around the edges.
7. Serve hot or at room temperature.

sugar cookie, flour, powdered sugar, salt, butter, egg yolks, sugar, strawberries, rhubarb, flour, ubc

Taken from tastykitchen.com/recipes/desserts/strawberry-rhubarb-sugar-cookie-crisp/ (may not work)