For an extra layer of flavor, consider adding a teaspoon of vanilla extract to the egg mixture. If fresh rhubarb isn't available, frozen rhubarb (thawed and drained) can be used. Serve warm or chilled, as desired. A dollop of whipped cream or a scoop of vanilla ice cream makes a perfect accompaniment.
Rhubarb Hot Dish
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS24
Embrace the tangy allure of rhubarb in this delightful custard dessert. More than a 'hot dish,' it's a comforting classic reimagined, where the bright tartness of rhubarb dances with a creamy, sweet embrace. A true testament to simple ingredients creating extraordinary flavor.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol106 mg
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Fiber1 g
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Protein6 g
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Saturated Fat8 g
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Sodium57 mg
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Sugar29 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 375°F (190°C). (5 minutes)
02
Step
5 mins
In a large bowl, whisk the eggs until smooth. Gradually whisk in the milk and heavy cream until thoroughly combined. Set aside. (5 minutes)
03
Step
2 mins
In a separate bowl, combine the granulated sugar and all-purpose flour. Whisk to ensure there are no lumps. (2 minutes)
04
Step
5 mins
Slowly pour the sugar and flour mixture into the egg mixture, whisking continuously until fully incorporated and smooth. Gently fold in the chopped rhubarb, ensuring it is evenly distributed throughout the custard base. (5 minutes)
05
Step
3 mins
Pour the rhubarb custard into a greased casserole dish. Sprinkle the top generously with ground cinnamon. (3 minutes)
06
Step
1 hrs
Bake in the preheated oven until the custard is set and a knife inserted into the center comes out clean. This should take approximately 45 to 60 minutes. (45-60 minutes)
07
Step
15 mins
Let the hot dish cool slightly before serving. (15 minutes)
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RECIPE REVIEWS
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Please Rate
Royce Jaskolski
Jun 15, 2025So much better than just rhubarb pie!
Meaghan Hoeger
Jun 9, 2025The custard was so creamy and delicious! I'll definitely be making this again.
Alvena Williamsondicki
Jun 5, 2025I added a streusel topping, and it was amazing!
Rupert Russel
Jun 3, 2025This recipe is a lifesaver! My rhubarb plant went crazy this year, and this was the perfect way to use it up.
Callie Kovacek
May 25, 2025I made this for a potluck, and it was a huge hit! Everyone raved about it.
Ken Yundt
May 20, 2025The cinnamon on top is the perfect touch!
Kiana Jerde
May 7, 2025I used almond milk and it worked perfectly! Great for dairy-free option.
Brain Monahan
Apr 5, 2025Easy to follow and the perfect balance of sweet and tart.
Russell Funk
Mar 29, 2025My grandmother used to make something similar, and this recipe brought back so many memories.
Corine Mcdermott
Mar 25, 2025A fantastic way to enjoy rhubarb!