Here in Michigan it is now rhubarb season, so we are going to make a rhubarb dessert that is not rhubarb meringue pie!
Here we have “Rhubarb Custard Dessert”
AuthorRetroRuth
From Tom's Mom's Recipe Box
Tested Recipe!
[cooked-sharing]
Mix custard ingredients in bowl. Grease bottom of an 8"x8" square pan (or pie plate). Pour in custard ingredients and layer rhubarb on top. Cut butter into flour and sugar for topping. Sprinkle on top of rhubarb. Bake at 350 degrees for 45 minutes.
Ingredients
Directions
Mix custard ingredients in bowl. Grease bottom of an 8"x8" square pan (or pie plate). Pour in custard ingredients and layer rhubarb on top. Cut butter into flour and sugar for topping. Sprinkle on top of rhubarb. Bake at 350 degrees for 45 minutes.
Notes
This recipe is a little different from our normal recipes. It’s a Clark family recipe with an uncertain lineage. The recipe card above was copied from a much older, original card. According to “Ma” Clark, the original card was yellowed. It appears to have a streusel topping, but the sugar in the topping was added by Tom’s mom. I thought about trying it the original way, but I have a deep love for streusel topping, so I decided to keep the added sugar.
So today we are cutting right to the tasting… I think someone was a little too impatient for rhubarb season to begin.
“So how is it?”
“Rhubarb… Custard… streusel topping…”
“So it’s good?”
“I don’t know. I should eat another piece just to be sure.”
The Verdict: Good
From The Tasting Notes –
If you like desserts with a streusel or “crisp” topping, then you’ll like this one. It was slightly sweet but with a pleasant tang. The topping was very heavy. The custard was moist but not runny; it did a good job of absorbing all the “rhubarb juice.” Overall it was good and something that we will make again.
Looks like another recipe to try. We’ve planted three rhubarb so hopefully next year we will have plenty to experiment with. I don’t think you can really go wrong with rhubarb though!
For a rhubarb recipe, there doesn’t seem to be too much sugar, which is nice. This sounds very similar to a rhubarb crumble (but with a custardy component) my English grandmother used to make, though hers came out with more of a sauce than this did (we’d use it as ice cream topping basically).
I love rhubarb recipes, especially when they don’t incorporate strawberry.
That’s incredibly similar to a rhubarb crumble, which is the classic British thing to do with rhubarb. (A bit of ground ginger in the crumble is really nice.)
The mid-century love of layers again! This is very interesting with no sugar in the rhubarb, but in the layers above and below it. I will make this with some store-bought rhubarb while dreaming of my own rhubarb next year in my garden. It’s sounds good.
I made this yesterday. It’s a keeper!
The rhubarb in my local shop looked terrible, so I’ll be trying this with apples instead. My husband is English, and loves anything that includes crumble and custard.
Where is the recipe for Lemon Rhubarb Cake?
It’s here! http://www.midcenturymenu.com/2013/07/lemon-rhubarb-cake-a-mid-century-cake-recipe-test/
I made this for friends last night – it was completely delicious. Thank you!
I tried this recipe several times and found that the rhubarb was insufficient and the topping a bit heavy. I modified it as follows and love it!
5-6 cups of rhubarb
Topping:
3/4 c. flour
3/4 c. brown sugar
1/2 c. butter
Crust
3 eggs
1/2 sugar
4-5 tablespoons of flour
I baked it for 50 min at 350
Where is the custard part of the recipe that is on the old original recipe. Your version leaves out the egg etc.?
Hi Nodga –
The “crust” in the recipe is actually the custard part. It isn’t really a crust, but the custard base. I’ve updated the recipe to clear that up!
I am with you on that Kate. Why do people ruin rhubarb with strawberries?