Nikki's Best Rhubarb Dessert Ever

Nikki's Best Rhubarb Dessert Ever

Debbie

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

1 h 15 m servings 519 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 80.7g
  • 26%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 247 mg
  • 10%

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

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  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.

Footnotes

  • 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

Read all reviews 10
  1. 10 Ratings

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Most helpful positive review

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, lik...

Most helpful critical review

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 ...

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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, lik...

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 ...

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...

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 th...

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 .

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 ...

Very good. Cut the sugar in the custard by 1/2 cup because I know I love the tart tang of rhubard. Added 1/2 blueberries for more color. Took to father's day, mine went quick.

I loved this recipe. It was easy to follow and by far one of the best cobblers I have ever made. Will be making it again when I rhubarb plant produced more stems.

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!

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