Similar to a cobbler, this rhubarb delicacy is baked. When served hot with vanilla ice cream, it is excellent. If you don’t like rhubarb too much, this dessert might convince you otherwise!
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-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.
- This is good warm or cold. It will hold together when cold.
- Try using wheat or oat flour instead of all-purpose flour.
Nutrition Facts
| Calories | 519 kcal |
| Carbohydrate | 81 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 12 g |
| Sodium | 248 mg |
| Sugars | 52 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe does not say greased pan and crust stuck like crazy. Will try again hoping to improve outcome.
I used 1/2c. coconut oil instead of butter and it worked great. Making this again maybe with pineapple and rhubarb. Loved it.
Love this recipe! I’ve made it loads of times and it’s always been good. My cousin gets migraines from sugar but this recipe hasn’t affected him and it doesn’t affect the taste too much when you limit the sugar from it either. highly recommend!
Made it with fresh cherries, instead of rhubarb… Used less sugar, accordingly… Tastes VERY good… Couldn’t wait for it to cool, ate it warm… Will definitely make this again…
I did add a little more sugar for my sweet tooth husband. But this is a great recipe!! We had to dig out our old phones to find the text message I sent him on how great it was to find the recipe again
this was very good. cut the recipe in half with excellent results. baked in a 9×9 ceramic pan. I may add walnuts next time, at least in the crust. thanks for sharing.
I am a life long rhubarb despiser. But today I saw a couple of friends had made desserts with it & in wondering what was wrong with them, realized that I hadn’t even tried rhubarb since about 1976 & should probably give it a fair chance. So I looked up recipes & found this one that promised to change the minds of rhubarb haters like me. And it delivered! My husband has hated it for at least 55 years, and he devoured this dessert. My kids hated it when I let them try the raw pieces of rhubarb, but loved this dessert! And I loved this & found myself wishing I had used the full 4 cups rather than a scant 4 cups because I hadn’t purchased enough fresh rhubarb. The recipe was super easy to follow, and turned out great. The only changes I made was to substitute cherries for the rhubarb (KIDDING!!)… The only changes I made was the addition of vanilla & a pinch of nutmeg to the custard and I mixed the custard with the rhubarb and poured it all onto the crust together because I feared making the crust soggy by doing it the way it was written. We liked this so much. I made a strawberry topping in the event we didn’t like it, and served the rhubarb dessert with vanilla ice cream and strawberry topping. It’s delicious on its own, too. I can’t stop eating it. Thank you to the poster who shared this recipe!
delicious! My mom said it tasted like something her grandma used to make. Every one loved this dessert!
I wanted more rhubarb then crust and something for only 6 people. I halved everything but the rhubarb (actually added 5 cups) and cut the sugar even more than half. It fit nicely in a 8X8 pan, and everyone really enjoyed it. My 9 year old liked it better than my regular crumble.
Easy and Amazing desert. Loved it with ice cream. Will definitely make it again and again.
Easy and Amazing desert. Loved it with ice cream. Will definitely make it again and again.
A delicious way to use 500g of fresh rhubarb from the garden.
I have to agree Debbie. This is an excellent recipe. It’s quick and the rhubarb dessert is perfect, though I cut back a little on the white sugar…so easy to put together..
It was ok. I will not make it again.
My family loves rhubarb, so I always add 1/2 cup or so more than a recipe calls for. I will definitely make it again.
I agree one of the best rhubarb dessert recipes. I probably would cut down some of the sugar and add a little more butter to the crust. It seemed dry after mixing but tasted great.
Thought it wag was great! I sprinkled some cinnamon under top crumb layer and when it came out of oven i lightly sprinkled cinn/ sugar on top. Perfect!
I cut the recipe in half and cut back slightly on the sugar. My husband, sister and I enjoyed it tremendously. I froze a few bars and they thawed nicely. I will definitely make this recipe again!
Didn’t change anything. Will make again.
I’ve made it a few times and we love it. Gonna make it this weekend and try adding strawberries.
This was great! I was out of butter and used coconut oil and it was still great. The custard was fabulous! The sweetness of the crust and custard were perfect with the tart rhubarb.