Rhubarb Dream

Sunday Dinner

Prosciutto and Asparagus Crepes

Homemade Toulouse Sausage
Flageolets with Garlic Confit and Thyme
Bibb Lettuce with House Vinaigrette
Sourdough Bread

Rhubarb Dream and Whipped Cream

With a bounty of rhubarb in my garden, a dessert featuring that ruby stalk was in order. This was a recipe that was passed down to me from my mother-in-law many years ago and it is always a hit. I only made a few changes to her recipe, like a bit more confectioners’ sugar and a pinch of salt in the crust. I add vanilla extract to the filling and I am a little more generous with the rhubarb. It is quite simple to prepare, which is always a bonus on a Sunday for me.

The crust is reminiscent of a tender shortbread and the filling, once baked, forms a meringue-like top with a rhubarb custard underneath. Serve with a dollop of lightly sweetened whipped cream (optional but good). This is a recipe that you will want for yourself and to pass on to others as well.

Sunday Dinner one year ago
Sunday Dinner two years ago

Rhubarb Dream

Prep: 20 minsCook: 50 minsTotal: 1 hr 10 mins Servings: 16 You will be dreaming of this Springtime dessert after one bite!

Equipment

• 14-cup food processor
• 9 x 13-inch baking pan with lid

Ingredients 

For the Crust

• 1 cup unbleached all-purpose flour
• ⅓ cup confectioners’ sugar
• ⅛ teaspoon kosher salt
• ½ cup (4 ounces) unsalted butter, cold and cubed

For the Filling

• 2 extra-large eggs
• 1 ½ cups granulated sugar
• ¼ cup unbleached all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon pure vanilla extract
• 3 cups (about 10 ounces) finely diced rhubarb

Accompaniment

• Lightly sweetened whipped cream

Instructions 

For the Crust

1. Preheat the oven to 350ºF.
2. In the bowl of a food processor, pulse together the flour, sugar, salt, and butter until the butter is the size of small peas. Press the mixture evenly into the bottom of a 9 x 13-inch baking pan. Bake for 15-20 minutes or until lightly golden brown

For the Filling

1. Meanwhile, in a large bowl whisk together the eggs, sugar, flour salt, and vanilla until smooth. Add the rhubarb and stir to combine. Pour the filling into the warm crust and bake for another 30-35 minutes or until the filling is set and the top is lightly golden brown. Allow to cool completely at room temperature. Cut into squares and serve with dollop of whipped cream. Leftovers can be stored in an airtight container in the refrigerator. Bring to room temperature before serving. Enjoy!

Notes

To store: Bars/slices should be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.

Nutrition

Calories: 2902kcal, Carbohydrates: 476g, Protein: 31g, Fat: 104g, Saturated Fat: 61g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 27g, Trans Fat: 4g, Cholesterol: 571mg, Sodium: 1613mg, Potassium: 1380mg, Fiber: 11g, Sugar: 344g, Vitamin A: 3688IU, Vitamin C: 29mg, Calcium: 419mg, Iron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.