Description
A delightful dessert combining sweet and tart rhubarb with a creamy custard filling, perfect for those seeking a lighter dessert.
Ingredients
- 3 Cups Rhubarb (diced)
- 1/3 Cup flour
- 3/4 Cup granulated sugar
- 1/2 Tsp. Baking Powder
- 1/2 Tsp. salt
- 4 Large eggs
- 1 Tbl. Vanilla Extract
- 1 Cup milk
- 1 Tsp. butter (softened, used to grease the pie plate)
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Clean and dice rhubarb.
- Very generously spread the softened butter on the bottom and sides of the pie plate. Add the diced rhubarb.
- Mix the remaining ingredients in a blender until well blended, about 1-2 minutes. Pour this mixture over the rhubarb.
- Bake for 40 minutes at 375 degrees. When done, the center will be slightly jiggly and will firm up once removed from the oven and let sit for 10-15 minutes.
Notes
Serve warm or at room temperature, optionally with whipped cream or ice cream. Store leftovers in the refrigerator for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American