Rating: 4.48 stars
32 Ratings
  • 5 star values: 19
  • 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

20 mins
55 mins
1 hr 15 mins
12 servings


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


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

  • 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