Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Servings:
12
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
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 ½ cups flour mixture; pat remainder into the bottom of prepared pan.
Bake in the preheated oven until crust is lightly browned, about 15 minutes.
Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.
Sprinkle chopped rhubarb over baked crust. Pour egg mixture over rhubarb; top with reserved flour mixture.
Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.
Cook’s Note
This dessert is also delicious made with wheat or oat flour instead of all-purpose flour.
Nutrition Facts (per serving)
| 519 | Calories |
| 20g | Fat |
| 81g | Carbs |
| 7g | Protein |
