Nikki's Best Rhubarb Dessert Ever Recipe -
Nikki's Best Rhubarb Dessert Ever Recipe
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Nikki's Best Rhubarb Dessert Ever

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"If you are not a real big fan of rhubarb, you HAVE to try this!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife or pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of a 9x13-inch pan.
  3. Bake in preheated oven until crust is lightly browned, about 15 minutes.
  4. Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.
  5. Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.
  6. Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.
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  • Cook's Notes:
  • This is good warm or cold. It will hold together when cold so you don't need a plate.
  • Try using wheat or oat flour instead of all-purpose flour.

Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2012

OMG!!! So true, its good.We tried rhubarb raw - disgusting, tried with sugar - even worse. So don't like rhubarb.. Made this recipe and it is very good..surprise surprise.. Make it, eat it, like it !!!!

Most Helpful Critical Review
May 15, 2013

I very carefully weighed out 4 pounds of rhubarb and got 12 culs! I was pretty sure this was way too much fruit so I divided it in half, doubled the batter and made 2 cakes. Maybe after all the effort (I had spent much of the day running from friend to friend scrounging fruit) I couldn't help but be let down. Cake was fine but nothing I will likely make again. I hope someone else measures out 4 pounds and lets me know how much they get.


8 Ratings

Sep 05, 2012

We LOVE rhubarb so I'm always looking for new recipes. This one far exceeded my expectations. My husband says it's company worthy! Add a little whipped cream or ice cream and it's even better. Yum!

Jun 13, 2014

This will turn out good if you double the rhubarb to 8 cups and the custard is fine as it is, but the crust was way too sweet. It was good when we added just 1/4 cup or even 3 TBS of sugar to the crust and it was like a fine butter crust pastry rather than a super sweet cookie. The custard was good though, perfect. Just needed more rhubarb. We doubled the rhubarb and it was good. Pre cook the crust super lightly. Really delicate when not so sweet.

May 31, 2013

This dessert was so bad that I am writing my first review ever. First, you can tell from the photo that there is way more than the 4 cups rhubarb listed . I followed the recipe exactly and it tasted like sweetened flour with a little bit of fruit and custard in the middle. I served it to friends and neighbors and no one said a word, which tells you how kind my friends are but how awful the dessert was.

Jun 17, 2014

VERY GOOD added 1 tsp real vanilla and 1/4 tsp freshly grated nutmeg it says 4 cups which is perfect for this NOT 4 pounds as gogogadget stated as "to much" 4# would be way to much .

Oct 02, 2014

I love this recipe! Instead of using half and half I used heavy whipping cream and it still turned out fantastic! This is definitely a must try!

May 23, 2013

I think this would've been better w/out the bottom crust. It wasn't bad, just not fabulous.


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  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 80.7 g
  • 26%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 247 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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