Total Time
1hr 20mins
Prep 15 mins
Cook 1 hr 5 mins

Easy and delicious, with a shortbread crust, this has been a family favorite for years. I have occasionally substituted milk for the half & half with good results. Prep time does not include chilling time or rhubarb washing and cutting.


  1. Preheat oven to 350 degrees.
  2. Mix the first 3 ingredients and put in bottom of a 9x13 pan, patting it down lightly.
  3. Bake for 15 minutes.
  4. While crust is baking, beat well the next 5 ingredients. Add rhubarb and pour over baked crust.
  5. Bake at 350 degrees about 50 minutes, or until custard is set.
  6. Serve chilled.
Most Helpful

I added 1/2 cup brown sugar and added 1/3 cup flour to make a firmer and thicker crust. I used fat free half and half and a drop or two of red food coloring. This was good. I will make again. I also took the advise of a reviewer regarding the crust. Thanks for posting and thanks to the reviewer.

Montana Heart Song September 07, 2007

Custard and rhubarb really compliment eachother. The shortbread crust could be a little crisper and thicker. Rhubarb lovers had seconds and thirds!

sillymay August 06, 2007

I made this a while ago and forgot to rate, sorry! I dont like rhubarb, but the people I served it to loved it and wanted the recipe for it. Thanks for posting!

anme March 24, 2007