Description
A delightful dessert that balances the tartness of fresh rhubarb with a creamy custard, all nestled in a buttery crust.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (cold and cubed)
- 3 large eggs
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups fresh rhubarb (chopped)
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- In a bowl, combine flour, sugar, and cold butter. Mix until crumbly.
- Press the mixture into the bottom of the pan. Bake for 15 minutes.
- In a mixing bowl, whisk together eggs, sugar, flour, cream, vanilla, and salt until smooth.
- Scatter chopped rhubarb evenly over the baked crust.
- Pour the custard mixture over the rhubarb.
- Bake for 30 minutes, or until the custard is set but jiggles slightly.
- Cool completely at room temperature, then refrigerate for at least an hour before slicing.
Notes
For a lighter option, consider using natural sugar substitutes or dairy alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg