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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Reviews (12)

Most helpful positive review

Rating: 5 stars
05/25/2013
OMG! This is my new favorite way to make rhubarb! Loved it and ate too much! I did it exactly as directed. Similar to lemon bars but rhubarb. Read More
(8)

Most helpful critical review

Rating: 1 stars
05/30/2016
I won't make this again. Too sweet and it never did firm up. I baked it 55 minutes. A runny mess! Read More
14 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/25/2013
OMG! This is my new favorite way to make rhubarb! Loved it and ate too much! I did it exactly as directed. Similar to lemon bars but rhubarb. Read More
(8)
Rating: 5 stars
04/05/2013
Yummy! Quick and easy dessert for rhubarb lovers. Grandma Bev was my mother. She grew the rhubarb and made this with freshly cut fruit. But in the winter she pulled a bag of her frozen rhubarb out of the freezer and made it too. Read More
(6)
Rating: 4 stars
02/26/2016
The taste is very good I added a handful of quick oats along with 1/4 tea. of nutmeg to the crust when mixing. Served with a scoop of vanilla ice cream on top. Baked in 11 x 8 pan. Read More
(4)
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Rating: 5 stars
08/04/2015
So easy and so yummy. Very similar to lemon bars. A friend who had never had rhubarb asked if there was lemon and to her surprise there is none. As good as my Ohioan mother-in-law's rhubarb pie but easier. I added rolled oats to the bottom crust. Make a double batch and freeze the bars. So good frozen. Nice for when friends drop by. Thanks for the recipe! Read More
(2)
Rating: 4 stars
07/02/2013
I liked this crisp but I did find it too sweet and next time I will reduced the sugar in the filling. I probably should have tasted my rhubard maybe it was sweeter than it generally is but I would watch the sugar. Read More
(1)
Rating: 4 stars
06/16/2013
Tasted awesome. I also agree with the timing thing. My crust took at least 40 minutes to get brown and then after adding rhubarb took at least 50 minutes for that to be done in the oven. I also omited the sugar and used xylitol and tasted awesome just like I said!!!!! Read More
(1)
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Rating: 4 stars
05/14/2013
The crust took 45mins to get golden brown But I used Blue Bonnet not Butter? It could use some crumb mix on top But easy to make I topped with some coolwhip & cut up fresh strawberries(when cool) YUM Read More
(1)
Rating: 4 stars
06/13/2014
Made this today. It is good! I prefer tart over sweet so I reduced the sugars by 1/2. If you don't have time to make pie...this works! The timing was fine in my oven for the crust but gave the the next step an extra 5-7 minutes. Read More
Rating: 5 stars
05/25/2016
Very good and everyone loved it Read More
Rating: 1 stars
05/30/2016
I won't make this again. Too sweet and it never did firm up. I baked it 55 minutes. A runny mess! Read More