Japanese Knotweed Dessert Bars makes a 11" x 7" pan
1 c. flour
1 c. confectioners sugar
6 T cold butter
2 large eggs, beaten
2/3 c. white sugar
1/4 c. flour
1 tsp. vanilla
1 tsp. ground cinnamon
1/2 tsp. grated fresh nutmeg
3 c. chopped knotweed stalks, leaves removed
1. Heat the oven to 350°F. Grease the 11" x 7" baking pan.
2. In a food processor, pulse the crust ingredients together to resemble coarse crumbs. Press the crumbs into the bottom of the pan evenly. Bake the crust for 12 minutes.
3. For the filling, combine the eggs, sugar, flour, vanilla, and spices with a whisk. Stir in the chopped knotweed pieces and coat them evenly. Pour the filling mixture over the warm crust and spread it evenly.
|Unbaked Knotweed Bars|