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!
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.