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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 3 |
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These are one of my favorite ways to eat rhubarb. The custard balances out the tartness of the rhubarb. Even better with a dollop of whipped cream. My grandmother was a great baker and this recipe comes from her. Ingredients:
1 cup butter |
4 tablespoons sugar |
2 cups flour |
2/3 cup nuts |
6 eggs, well beaten |
2 1/2 cups sugar |
4 tablespoons flour |
2/3 cup milk |
4 1/2 cups rhubarb |
Directions:
1. Mix first four ingredients well and press into 9 x 13 pan; bake at 350°F for 5-10 minutes.
2. Mix together remaining ingredients and pour over crust; bake at 350°F for 40 minutes or until set.
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