Prep 20 mins
Cook 50 mins
These are one of my favorite ways to eat rhubarb. The custard balances out the tartness of the rhubarb. Even better with a dollop of whipped cream. My grandmother was a great baker and this recipe comes from her.
- 236.59 ml butter
- 59.16 ml sugar
- 473.18 ml flour
- 158.51 ml nuts
- 6 eggs, well beaten
- 591.47 ml sugar
- 59.16 ml flour
- 158.51 ml milk
- 1064.65 ml rhubarb
- Mix first four ingredients well and press into 9" x 13" pan; bake at 350°F for 5-10 minutes.
- Mix together remaining ingredients and pour over crust; bake at 350°F for 40 minutes or until set.
This desert is fantasic! I loved every bite! Great texture. Rhubarb lovers treat.
Just had a slice fresh out of the oven...Yum! Only gave it four stars, because I tweaked a couple of things based on personal preference - left out the nuts, and added a tsp vanilla to the custard mixture. Love the light texture, and the sweetness of the custard really does balance the tartness of the rhubarb so nicely.
Amazing! Takes me back to my childhood....this is very similar to my Grandma's Rhubarb Custard Pie recipe! I will make again and again!