By Chef Fancy Nancy on May 05, 2008
Photo by CoffeeB
Photo by CoffeeB
"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."
Serving Size: 1 (180 g)
Servings Per Recipe: 12
"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!"
"I love love this recipe Nancy. It served the purpose well in using fresh rhubarb I just picked. Love the sweet/tartness combination. And, so much simpler than making a pie. This will be made again as I have been freezing most to use for the winter months. Thanks a bunch~"
"I followed the directions, and I think they turned out ok, but this dessert is just not for me. I liked the dessert when I bit into a piece of rhubarb, but other than that I didn't care for the flavors or texture. My favorite dessert is rhubarb crisp, and I thought I'd try rhubarb in a new way...but I think I'll stick to rhubarb crisp. I enjoy trying new recipes even if the end result is not my cup of tea."
"These bars are amazing! Just couldn't get enough of them. Made two batches this season. Opps-d on the first batch and put in twice the amount of milk. They still came out great, maybe even better - even more creamy, but they had to bake for twice as long. The second batch I ran about 2/3 of a cup short of white sugar so I put in some powdered sugar & some brown sugar & they still came out great. Brought some to work & they were a big hit with several requests for the recipe."