This is my grandma’s recipe and probably my favorite dessert on earth – its also one of the simplest desserts to make. Rhubarb isn’t here for too long, so enjoy it now in all it’s tart abundance!
Shortbread crust (for a 9″ by 9″ pan)
1 Cup flour
5 Tablespoons powdered sugar
1/2 Cup butter
pinch of salt
Combine all the ingredients loosely together using a pastry scraper. Or put in a food processor (butter should be cold, cut into medium dice), pulse 3 or 4 times until incorporated but still flakey.
Press the mixture into a baking pan with low edges so it thinly covers (1/4 inch). Cook at 350 for 15 minutes.
Rhubarb and custard
3 Cups of Rhubarb chopped into cm chunks (4 Cups if you like it heaping and gooey)
1 Cup sugar
3/4 Cup flour
3/4 teaspoon Baking Powder
Mix the eggs and then combine all the ingredients together, coating the rhubarb.
Pour the mixture into the precooked crust. Return to oven at 350 for 40 minutes.
Eat it warm if you want, but I think they are best at room temperature.