Plants are finally starting to s l o w l y g r o w and I had the first harvest of the season last week when I cut the rhubarb to make rhubarb custard dessert.
Crust: 1/2 cup pastry flour
2 tablespoons powdered sugar
pinch of salt
1/4 cup cold butter
Cut the butter into the dry ingredients and pat into a 8″ square glass baking dish or a 8″ by 12″ glass baking dish. Bake in preheated oven for 15 – 20 minutes.
Rhubarb filling: 2 1/2 cups sliced rhubarb (Place in mixing bowl)
1 cup granulated sugar
1/3 cup pastry flour
1 cup top cream (or use half & half) (top cream is what I dip off the top of the gallon of raw milk I bring in for us to drink)
1 large egg
Stir sugar & flour together. Pour over rhubarb and mix. Beat egg and pour into cream, stir. Pour over rhubarb and stir well. Let set while crust is baking.
Pour rhubarb into baked crust; lower oven temperature to 325* and bake for approximately 45 minutes. After baking 45 minutes, partially insert table knife into the center of the dessert. If the filling is still slightly “runny” replace in oven and bake 5 – 10 minutes more. When fully baked, remove from oven and let cool before serving. If you cut the dessert while still hot, it will become watery.
I normally double the recipe and bake in a 9″ by 13″ glass baking dish. Baking time is at least 60 minutes. Every oven is different, you will need to adjust the baking time to your oven.
The original recipe for this dessert came from my neighbor friend, Annetta Shirk. She added more sugar and didn’t add the egg. I tweaked it and made it my own. You take the recipe and tweak to your taste and make it your recipe.