Nikki's Best Rhubarb Dessert Ever
If you want to add more lacto ovo vegetarian recipes to your recipe box, Nikki's Best Rhubarb Dessert Ever might be a recipe you should try. For 67 cents per serving, you get a dessert that serves 12. One serving contains 402 calories, 3g of protein, and 19g of fat. It will be a hit at your Mother's Day event. If you have brown sugar, salt, rhubarb, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in preheated oven until crust is lightly browned, about 15 minutes.
Beat eggs in a large bowl; mix 1/4 cup flour, white sugar, half-and-half, and salt into eggs, beating until smooth.
Sprinkle chopped rhubarb over baked crust.
Pour egg mixture over rhubarb; top with reserved flour mixture.
Bake in preheated oven until eggs are set and lightly browned, 40 to 45 minutes.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Dessert works really well 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. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.
NV Johnson Estate Cream SherryVery 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"". "