Rating: 4.48 stars
33 Ratings
  • 5 star values: 20
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary test

prep:
20 mins
cook:
55 mins
total:
75 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • Bake in preheated oven until crust is lightly browned, about 15 minutes.

  • Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.

  • Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.

  • Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.

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.

Nutrition Facts

519 calories; protein 6.8g; carbohydrates 80.7g; fat 19.7g; cholesterol 110.1mg; sodium 247.5mg. Full Nutrition
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Reviews (33)

Most helpful positive review

Rating: 5 stars
07/30/2012
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 !!!! Read More
(23)

Most helpful critical review

Rating: 3 stars
05/15/2013
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. Read More
(14)
33 Ratings
  • 5 star values: 20
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/29/2012
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 !!!! Read More
(23)
Rating: 4 stars
06/13/2014
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. Read More
(15)
Rating: 3 stars
05/15/2013
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. Read More
(14)
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Rating: 5 stars
09/05/2012
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! Read More
(11)
Rating: 4 stars
06/17/2014
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 . Read More
(9)
Rating: 2 stars
05/31/2013
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. Read More
(5)
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Rating: 5 stars
01/21/2017
Fabulous! A friend from Alaska gave me several packages of frozen rhubarb...this will definitely be my go-to rhubarb dessert. Everyone who tried it raved. Read More
(2)
Rating: 4 stars
06/24/2016
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. Read More
(2)
Rating: 5 stars
06/01/2016
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. Read More
(1)