Let rhubarb season begin!!! On Monday we were helping my sister in her yard and several of her rhubarb plants were HUGE. She gave us some and I finally got to make a dessert that I have been holding on to for two summers. This year we planted 12 rhubarb plants, so I bet in a minute we will have more than we ever wanted to have. This recipe from my friend, Cheryl, is so good. It was so good that Matt was eating a second serving of it in bed with ice cream after 11pm.It is VERY sweet!
Rhubarb Custard
4 eggs, beaten well
2 C sugar
1/4 C flour
8 c diced rhubarb
Mix together the sugar and flour. Add the eggs and then stir in the rhubarb. Put in a prepared 9x13 in pan.
Topping:
1 1/3 C brown sugar
1 C butter
2 C flour
Combine until it resembles bread crumbs and spread over the rhubard filling. You can half the topping if you want it to be less fattening. Bake for 40 min at 350 degrees.
We like it topped with vanilla ice cream!
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