After all that talk about pie, here's another family classic that's perfect for when you have a ton of rhubarb and you don't want to make pastry crust or wait for it to chill. This dessert has a buttery shortbread crust and a creamy, custardy filling with the tang of rhubarb.
Crust:
1 1/4 c. all-purpose flour
1/2 c. sugar
1/4 tsp. salt (omit if using salted butter)
1 stick butter, soft but not melted
Filling:
4-5 c. rhubarb, chopped into 1/2" pieces
1 c. sugar
4 eggs, beaten
2 Tbsp. flour
1 tsp. vanilla
1/4 tsp. salt
Preheat the oven to 350. Grease a 9 x 13" baking dish.
Crust: Stir the flour, sugar and salt together in a medium bowl and then cut in the butter with a fork or pastry blender until the butter is well-distributed in fine crumbs. Press the crust into a greased 9 x 13" baking dish so that the crust goes halfway up the sides. Prick with a fork and bake for 10-12 minutes or until lightly browned. While the crust is baking, prepare the filling.
Filling: In a large mixing bowl, blend the sugar and flour with a fork. Add the eggs, vanilla, and rhubarb and mix until well combined. Pour the rhubarb mixture over the baked shortbread crust and return to the oven to bake for 30-35 minutes. The edges should be firm and the center slightly soft (it will continue to tighten up).
Serve warm or cooled. Store the leftovers in the refrigerator, if there are any.
Crust:
1 1/4 c. all-purpose flour
1/2 c. sugar
1/4 tsp. salt (omit if using salted butter)
1 stick butter, soft but not melted
Filling:
4-5 c. rhubarb, chopped into 1/2" pieces
1 c. sugar
4 eggs, beaten
2 Tbsp. flour
1 tsp. vanilla
1/4 tsp. salt
Preheat the oven to 350. Grease a 9 x 13" baking dish.
Crust: Stir the flour, sugar and salt together in a medium bowl and then cut in the butter with a fork or pastry blender until the butter is well-distributed in fine crumbs. Press the crust into a greased 9 x 13" baking dish so that the crust goes halfway up the sides. Prick with a fork and bake for 10-12 minutes or until lightly browned. While the crust is baking, prepare the filling.
Filling: In a large mixing bowl, blend the sugar and flour with a fork. Add the eggs, vanilla, and rhubarb and mix until well combined. Pour the rhubarb mixture over the baked shortbread crust and return to the oven to bake for 30-35 minutes. The edges should be firm and the center slightly soft (it will continue to tighten up).
Serve warm or cooled. Store the leftovers in the refrigerator, if there are any.
Comments