Nikki's Best Rhubarb Dessert Ever

Name: Nikki's Best Rhubarb Dessert Ever
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 355 milliliters brown sugar; 237 milliliters butter, softened; 4 eggs; 59 milliliters all-purpose flour; 237 milliliters half-and-half; 946 milliliters chopped rhubarb; 1 teaspoons salt; 355 milliliters white sugar

Nikki's Best Rhubarb Dessert Ever is a lacto ovo vegetarian dessert. This recipe makes 12 servings with 402 calories, 3g of protein, and 19g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. Head to the store and pick up half-and-half, butter, rhubarb, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Mix 3 cups flour and brown sugar in a large bowl; cut in softened butter with a knife or pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups flour mixture; pat remainder into the bottom of a 9x13-inch pan.

Ingredients you will need

Brown Sugar

Butter

All Purpose Flour

Equipment you will use

Blender

Knife

Bowl

Frying Pan

Bake in preheated oven until crust is lightly browned, about 15 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.

Ingredients you will need

Granulated Sugar

All Purpose Flour

Egg

Salt

Equipment you will use

Bowl

Sprinkle chopped rhubarb over baked crust.

Ingredients you will need

Rhubarb

Crust

Pour egg mixture over rhubarb; top with reserved flour mixture.

Ingredients you will need

Rhubarb

All Purpose Flour

Egg

Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.

Ingredients you will need

Egg

Equipment you will use

Oven

Equipment

Ingredients

Servings:

355milliliters

brown sugar 237milliliters

butter, softened 4

eggs 59milliliters

all-purpose flour 237milliliters

half-and-half 946milliliters

chopped rhubarb 1teaspoons

salt 355milliliters

white sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Dessert can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "