Nikki's Best Rhubarb Dessert Ever If you are not a real big fan of rhubarb, you HAVE to try this!

prep: 20 mins cook: 55 mins total: 1 hr 15 mins Servings: 12 Yield: 12 servings


  • 3 cups all-purpose flour
  • 1 ½ cups brown sugar
  • 1 cup butter, softened
  • 4 eggs
  • ¼ cup all-purpose flour
  • 1 ½ cups white sugar
  • 1 cup half-and-half
  • ½ teaspoon salt
  • 4 cups chopped rhubarb


    Step 1

    Preheat oven to 350 degrees F (175 degrees C).

    Step 2

    Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife or pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of a 9×13-inch pan.

    Step 3

    Bake in preheated oven until crust is lightly browned, about 15 minutes.

    Step 4

    Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.

    Step 5

    Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.

    Step 6

    Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.

Cook's Notes:

This is good warm or cold. It will hold together when cold so you don’t need a plate.


Try using wheat or oat flour instead of all-purpose flour.

Nutrition Facts

Per Serving: 519 calories; protein 6.8g; carbohydrates 80.7g; fat 19.7g; cholesterol 110.1mg; sodium 247.5mg.


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