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Strawberry or Rhubarb Stickies Recipe

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This recipe for Strawberry or Rhubarb Stickies is from Faulkner Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
pastry
1 1/3 sticks cold butter, not margarine
1 1/2-2 cups sugar
1 pint strawberries or 2 cups chopped rhubarb
Directions:
Directions:
For strawberry stickies, cut berries in half. For rhubarb stickies, chop rhubarb into small pieces. Generously butter a 9-inch metal cake or pie pan. Roll pastry into a rectangle about 1/8 inch thick. Cut or break cold butter into small pieces. Leaving a 1/2" border on all sides, dot pastry with half of the butter. Put half of sugar over butter and then spread all of the fruit over butter and sugar. Top fruit with other half of sugar, then other half of butter. Roll as for a jelly roll. Using a sharp knife, cut into 3/4" slices. Place stickies tightly in pan cut-side down. Bake at 425º for 10 minutes; reduce heat to 375º and bake for about 30 minutes.
Personal Notes:
Personal Notes:
This is an old Faulkner family recipe. Paul actually figured out years ago that they do not stick as badly when baked in a metal pan as when baked in a glass pie pan. Disposable foil pans seem to work the best. It is always a favorite with the family as well as at Bethany ARP covered dish lunches where people are oftentimes seen sneaking a stickie before serving their plates.

 

 

 

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