New this month
Rhubarb Hot Dish

Rhubarb Hot Dish

Katrina Strilcov Hetletvedt

"This is a family favorite that my mother has made for as long as I can remember. It's name doesn't do it justice, it is a great custard dessert."
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Ingredients

1 h servings 273 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat the eggs in a large bowl. Stir in the milk and cream; set aside. Combine the sugar and flour in a separate bowl. Pour the sugar mixture into the egg mixture, then stir until well combined. Fold in the rhubarb. Pour into a casserole dish, and sprinkle with cinnamon.
  3. Bake in a preheated oven until a knife inserted into the center comes out clean, about 45 to 60 minutes.

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Reviews

Read all reviews 5
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Delicious. Kind of like a custard, but not. It would be a delicious filling for a pie.

I found this one and gave it to the activity person where I work, the residents loved it when they did baking with rhubarb! So it gets 5 stars over and over from several ladies and gents.

I turned this basic recipe into a pie by simply decreasing the milk a little bit and adding a couple extra egg yolks. Then I just put it in a double crust and followed the baking directions. T...

To make it gluten free I used 1/2 cup tapioca flour. I used honey instead of sugar at the ratio 2/3 cup honey for each cup of sugar and reduced the liquid by 1/4 cup for every cup of honey us...

It was Ok. I did not care for it.

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