 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
|
Easy and delicious, with a shortbread crust, this has been a family favorite for years. I have occasionally substituted milk for the half & half with good results. Prep time does not include chilling time or rhubarb washing and cutting. Ingredients:
1 cup butter |
1 cup flour |
2 tablespoons sugar |
6 egg yolks |
2 cups sugar |
1 cup half-and-half cream |
4 tablespoons flour |
1/2 teaspoon salt |
6 cups rhubarb, cut up |
Directions:
1. Preheat oven to 350 degrees.
2. Mix the first 3 ingredients and put in bottom of a 9x13 pan, patting it down lightly.
3. Bake for 15 minutes.
4. While crust is baking, beat well the next 5 ingredients. Add rhubarb and pour over baked crust.
5. Bake at 350 degrees about 50 minutes, or until custard is set.
6. Serve chilled.
|
|