Go Back
–+ servings
Rhubarb Dessert
Rhubarb desserts have long been cherished in American kitchens, especially during spring and early summer when rhubarb is in season. Known for its tart, tangy flavor, rhubarb balances beautifully with sugar and rich batters, making it a favorite ingredient in pies, crisps, and cakes. This recipe blends a simple custard-like base with a tender topping that bakes golden over the fruit. Its homestyle appeal and rustic flavors make it a perfect potluck dish or Sunday dinner finale.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10
Calories 310 kcal

Ingredients
  

  • 2 eggs
  • 1 ½ cups sugar (divided: ½ cup white sugar, ½ cup brown sugar, ½ cup additional sugar noted)
  • 2 tbsp flour
  • 4 cups rhubarb (cut in 1-inch pieces)
  • 1 cup flour
  • 6 to 7 tbsp butter (softened)
  • ½ cup brown sugar
  • 1 tsp baking powder
  • ½ cup nuts (optional – walnuts or coconut suggested)

Instructions
 

Step 1: Prepare Baking Dish

  • Butter a 10x10-inch baking pan well.

Step 2: Prepare Rhubarb Base

  • Cut rhubarb into small pieces and spread evenly in the pan.

Step 3: Make Custard Mixture

  • In a bowl, whisk together 2 eggs, ½ cup sugar, and 2 tbsp flour until smooth.
  • Pour mixture over rhubarb in pan.

Step 4: Make Topping

  • In another bowl, combine 1 cup flour, 6–7 tbsp butter, ½ cup brown sugar, 1 tsp baking powder, and nuts if using.
  • Mix until crumbly.

Step 5: Bake

  • Sprinkle topping evenly over rhubarb and custard layer.
  • Bake at 350°F (175°C) for 45 minutes until golden brown.

Tips

  • Cut rhubarb into even pieces so it cooks uniformly.
  • If rhubarb is very tart, add an extra 2 to 3 tablespoons of sugar to the filling.
  • Add chopped nuts or shredded coconut to the topping for extra texture, as noted on the card.
  • Substitute part of the rhubarb with strawberries for a classic strawberry, rhubarb variation.
  • The note also allows blueberries, apples, peaches, or gooseberries as fruit substitutes.
  • For apple variation, pre-slice about 4 tart and 4 sweet apples as written on the card.
  • When using apples or blueberries, you may add ½ cup water and thicken with cornstarch, per the handwritten note.
  • Serve warm with whipped cream or vanilla ice cream.
  • Let cool at least 10 to 15 minutes before serving to allow juices to set.

Nutrition

Calories: 310kcalCarbohydrates: 46gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 120mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 380IUVitamin C: 7mgCalcium: 60mgIron: 1.2mg
Keyword crumb topping, family recipe, fruit dessert, old-fashioned dessert, potluck dessert, rhubarb, summer dessert, vintage
Tried this recipe?Let us know how it was!