How to Make Nikki's Best Rhubarb Dessert Ever - A Step-by-Step Guide

There's something special about the taste of rhubarb - its tangy, yet sweet flavor is unmistakably unique. The vegetable, often mistaken for a fruit, is a staple in many spring and summer desserts, and for good reason. It pairs wonderfully with a variety of flavors, such as strawberry, raspberry, and of course, a buttery crumb topping. This recipe for Nikki's Best Rhubarb Dessert Ever combines the tartness of rhubarb with the sweetness of strawberries and a delicious crumbly crust, creating a...

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Ingredients

  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 15 mins
  • Servings: 12

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • 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 prepared pan.
  • Bake in the preheated oven until crust is lightly browned, about 15 minutes.
  • Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.
  • Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.
  • Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.
  • Nutrition

    519 cal.

    • Total Fat: 20g
    • Saturated Fat: 12g
    • Cholesterol: 110mg
    • Sodium: 248mg
    • Total Carbohydrate: 81g
    • Dietary Fiber: 2g
    • Total Sugars: 52g
    • Protein: 7g
    • Vitamin C: 3mg
    • Calcium: 98mg
    • Iron: 2mg
    • Potassium: 244mg