If you love rhubarb pie and yet the thought of making pie crusts intimidates you, this recipe is for you! Rhubarb custard pie has been a family favorite since I can remember, however today’s dessert tastes almost identical to it. (in less than half the time!) I can’t claim this to be a healthy and clean recipe…but since I was taking this to the faithful workers at our house, I didn’t think they would mind! They like to tease me about hiding flax seed and wheat germ in my recipes!
Start with 3/4 c. butter, 2 c. flour and 1/4 c. sugar. Using a pastry fork, blend until crumbly.
Pat evenly into a 9×13 pan.
Bake in a preheated 350 degree oven for 10 minutes. Remove from heat.
Mix together: 5 c. finely chopped rhubarb, 5 egg yolks, 2 c. sugar, 4 T. flour, 1/4 t. salt, 1/2 t. ground nutmeg and 1 c. whole milk.
Pour over crust and bake for 45 minutes in 350 degree oven. Cool, then cut into serving size pieces.
This is a rich and decadent dessert so you can cut it into small pieces. However, that poses a problem, because once you taste this it always tastes like MORE!
Rhubarb Bars
3/4 c. butter
2 c. flour
1/4 c. sugar
Crumble butter, flour and sugar together and pat into 9×13” pan. Bake at 350 for 10 minutes. Remove from heat.
Mix together the following and pour over baked crust.
5 c. finely chopped rhubarb
5 egg yolks
2 c. sugar
4 T. flour
1/2 t. ground nutmeg
1/4 t. salt
1 c. whole milk
Bake at 350 for 45 minutes. Cool, then cut into serving pieces. Garnish with whipped cream or mint leaves.
Jane,
This looks wonderful and brings back sweet memories for me – one of my favorite aunts had a huge garden in the summer and grew lots of rhubarb and would make something very similar but we called it Rhubarb Kuchen, and you’re right – it is almost impossible to eat a small piece of this, yum, yum, yum!!! thanks for sharing, Chris
I was thinking of kuchen too! Something I learned to enjoy in my mother-in-law’s kitchen =)