Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar (for custard)
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup milk
- 1 tablespoon cornstarch
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Make the crust by mixing flour, sugar, salt, and butter; press into a greased 9×9-inch baking dish.
- Chop the rhubarb and sprinkle it over the crust.
- Prepare the custard by whisking sugar, eggs, vanilla, milk, and cornstarch; pour over the rhubarb.
- Bake for 30-35 minutes until custard is set and golden.
- Cool for an hour, cut into squares, and dust with powdered sugar if desired.
Notes
- Adjust the sweetness of the custard by adding more or less sugar to taste.
- Store any leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian