Amber's Rhubarb Custard Dessert

Submitted by: Amber Moeller

Makes: 9x13" pan

In a small bowl, mix:

  • 2-1/2 c. sugar
  • 1/2 c. all-purpose flour
  • 1/2 t. ground nutmeg
  • 1/8 t. salt

Add:

  • 6 eggs, beaten

Beat till smooth. Stir in 8-9 cups 1/3-in. sliced rhubarb. Place in a glass 9x13-in. casserole dish (for some reason the consistancy changes when using a metal dish). Dot with 4 tablespoons of butter or margarine.

Topping

In a glass bowl, stir together:

  • 2/3 c. sugar
  • 1-1/2 c. flour

Cut in 3/4 c. butter or margarine until crumbly. Sprinkle on top of the rhubarb mixture in the baking dish.

Bake at 350ºF for 50-70 minutes, or until knife comes out clean when inserted in the center.

"This recipe makes its own crust. Not too tart, and not too sweet."


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