“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.”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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.

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