Description
A buttery, crumbly shortbread base topped with a tangy and sweet rhubarb custard. The ultimate spring dessert.
Ingredients
Scale
- 2 cups chopped rhubarb
- 1.5 cups flour
- 1/2 cup sugar
- 1/2 cup cold butter
- 1 large egg
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Mix butter, flour, and sugar.
- Press into pan and bake 15 min.
- Whisk eggs, sugar, and rhubarb.
- Pour over crust.
- Bake 25 min.
- Cool completely.
- Slice and serve.
Notes
Perfect balance of tart and sweet, simple pantry ingredients, crowd-pleasing dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 210