Rating: 4 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is one of Grandma Bev's recipes. She always had this waiting for my mother when we visited.

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
12
Yield:
1 8x8-inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Filling

Directions

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

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  • Mix 1 cup flour and confectioners' sugar together in a bowl; cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.

  • Bake crust in the preheated oven until golden brown, 15 to 20 minutes.

  • Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture; pour rhubarb filling into the baked crust.

  • Bake in the preheated oven until filling is bubbling, 35 minutes.

Cook's Note:

If using frozen rhubarb, add an extra tablespoon of flour to the filling.

Nutrition Facts

243 calories; protein 2.8g; carbohydrates 39.6g; fat 8.7g; cholesterol 51.3mg; sodium 98.1mg. Full Nutrition
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