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Ingredients

3 cups all-purpose flour 1 ½ cups brown sugar 1 cup butter, softened 4 eggs ¼ cup all-purpose flour 1 ½ cups white sugar 1 cup half-and-half ½ teaspoon salt 4 cups chopped rhubarb

Nutrition Info

518.7 calories carbohydrate: 80.7 g cholesterol: 110.1 mg fat: 19.7 g fiber: 1.6 g protein: 6.8 g saturatedFat: 11.8 g servingSize: - sodium: 247.5 mg sugar: 52.4 g transFat: : - unsaturatedFat: : -

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.

12 servings

If you are not a real big fan of rhubarb, you HAVE to try this!