Nikki's rhubarb dessert

    (13)
    1 hour 15 min

    Fresh rhubarb is cooked on a shortbread-style crumble base and topped with a creamy custard and more crumble mixture. It tastes great served warm as a dessert or you can serve it as a traybake if you want to make it in advance.


    9 people made this

    Ingredients
    Serves: 12 

    • 375g plain flour
    • 325g soft brown sugar
    • 225g butter, softened
    • 4 eggs
    • 30g plain flour
    • 300g caster sugar
    • 225ml single cream
    • 1/2 teaspoon salt
    • 500g chopped rhubarb

    Method
    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4.
    2. Mix 375g plain flour and 325g soft brown sugar in a large bowl; rub in softened butter until mixture resembles coarse crumbs. Reserve about 180g of the flour mixture; pat remainder into the bottom of a baking dish.
    3. Bake in preheated oven until base is lightly browned, about 15 minutes.
    4. Beat eggs in a large bowl; mix in 30g plain flour, 300g caster sugar, cream and salt until smooth.
    5. Sprinkle chopped rhubarb over the baked base. Pour egg mixture over rhubarb; top with reserved flour mixture.
    6. Bake in preheated oven until the dessert is set and lightly browned, 40 to 45 minutes.

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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (13)

    by
    17

    OMG!!! So true, its good.We tried rhubarb raw - disgusting, tried with sugar - even worse. So don't like rhubarb.. Made this recipe and it is very good..surprise surprise.. Make it, eat it, like it !!!!  -  29 Jul 2012  (Review from Allrecipes US | Canada)

    by
    13

    I very carefully weighed out 4 pounds of rhubarb and got 12 culs! I was pretty sure this was way too much fruit so I divided it in half, doubled the batter and made 2 cakes. Maybe after all the effort (I had spent much of the day running from friend to friend scrounging fruit) I couldn't help but be let down. Cake was fine but nothing I will likely make again. I hope someone else measures out 4 pounds and lets me know how much they get.  -  15 May 2013  (Review from Allrecipes US | Canada)

    by
    10

    We LOVE rhubarb so I'm always looking for new recipes. This one far exceeded my expectations. My husband says it's company worthy! Add a little whipped cream or ice cream and it's even better. Yum!  -  05 Sep 2012  (Review from Allrecipes US | Canada)

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