These are one of my favorite ways to eat rhubarb. The custard balances out the tartness of the rhubarb. Even better with a dollop of whipped cream. My grandmother was a great baker and this recipe comes from her.

Ingredients

12 serv.

butter↗1 cup
sugar↗4 tablespoons
flour↗2 cups
nuts2⁄3 cup
eggs, well beaten↗6
sugar↗2 1⁄2 cups
flour↗4 tablespoons
milk↗2⁄3 cup
rhubarb↗4 1⁄2 cups

Step-by-step instructions

1
Mix first four ingredients well and press into 9" x 13" pan; bake at 350°F for 5-10 minutes.
2
Mix together remaining ingredients and pour over crust; bake at 350°F for 40 minutes or until set.

Source: food.com

Original recipe ↗

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