Description
A tangy and buttery spring dessert featuring a shortbread base and silky custard.
Ingredients
Scale
- 2 cups flour
- 1 cup butter
- 1/2 cup powdered sugar
- 3 cups rhubarb
- 4 eggs
- 1.5 cups sugar
- 1/2 cup cream
Instructions
- Mix crust
- Bake crust
- Whisk custard
- Add rhubarb
- Bake
- Chill
Notes
Perfect balance of tart and sweet, great for brunch, freezer friendly.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 320