This rhubarb dessert is similar to a cobbler. It's delicious served hot with vanilla ice cream, but it can also be served warm or cold (it will hold together when cold). If you are not a huge fan of rhubarb, this dessert might just change your mind!
Ingredients
- all-purpose flour: 3 cups
- ½ cups brown sugar: 1 piece
- butter: 1 cup (softened)
- eggs: 4 piece
- all-purpose flour: 0.25 cup
- ½ cups white sugar: 1 piece
- half-and-half: 1 cup
- salt: 0.5 tsp
- rhubarb: 4 cups (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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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.
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Bake in the preheated oven until crust is lightly browned, about 15 minutes.
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Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.
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Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.
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Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.
