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Rhubarb Custard Crisp

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Recently while I visiting with my kid’s great grandma, I mentioned to her that I had lots of rhubarb in the garden. She shared with me that she really like rhubarb and had a great recipe for a crisp type dessert she used to make often. Well I had to ask for the recipe and she shared it with me.

So I wasted no time in giving this new recipe a try, after all I had all that rhubarb to work with. This crisp just smells heavenly right out of the oven and the taste is great. The sweetness of the topping balanced with the tardiness of the rhubarb are just perfect. Not too tart or sweet.

The baking time is the longest time of the recipe and I actually made a batch of roasted rhubarb jam in the ovenย at the same time. So if you have enough rhubarb you might give both recipes a try and get two recipes done at one time. This way you can have rhubarb for dessert and on your toast at breakfast too.

Rhubarb Fresh Out of the Garden


Rhubarb Added to Batter


Rhubarb Batter dotted with butter copy


Crumb Topping before baking


Rhubarb Crisp after Baking


Rhubarb Crisp Ready to Serve

Rhubarb Custard Crisp


3 cups Rhubarb, sliced into 1 inch length pieces
2 Eggs, beaten
2 T Milk, (I used soymilk to make it dairy free)
1 1/2 cups Sugar
3 T All Purpose Flour
1/4 t Salt
1/4 t nutmeg
1 T Butter (I used Nucoa to make it dairy free)

  1. Combine eggs, milk, sugar, flour, salt and nutmeg in a large bowl
  2. Mix in cut up rhubarb pieces into the egg mixture.
  3. Grease a 9 inch round pie pan or round cake pan and place rhubarb mixture into the prepared pan.
  4. Dot the top of the rhubarb mixture with butter or Nucoa.
  5. Sprinkle the crisp with crumb topping. (recipe below)
  6. Bake at 400 for 50 minutes or until topping is crisp and golden brown.

Crumb Topping


1/2 cup Butter or Nucoa (to make this dairy free)
1/2 cup Brown Sugar
1 cup Flour

  1. Mix the brown sugar and flour together in a bowl.
  2. Cut in the butter until the butter is the size of peas. (I use my hand but a fork or pastry cutter will work too)
  3. Sprinkle on top of rhubarb.


Time Saving Tip

To save time you can make a double batch of the crumb topping and freeze half of it to use later. I will often make extra and to use on top of muffins, pie topping or coffee cake to save the prep time later.

Have you ever tried rhubarb before? What did you think of it?


This post is linked up at An Oregon Cottage

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19 thoughts on “Rhubarb Custard Crisp”

  1. It looks delicious! Rhubarb is a food my kids have never eaten — thanks; this looks like a good initiation recipe!

        1. Katrina, Thanks for sharing your recipe link. It looks like a great recipe. I have some rhubarb tucked away in the freezer so I will have to give this recipe a try. My whole family loves pies so I am sure they will love it.

  2. I made this a couple of days ago from our first batch of rhubarb out of the garden this spring. It was very good and a keeper (although the rhubarb crisp itself didn’t last too long.) ๐Ÿ˜‰

  3. How does adding only 2 tablespoons of milk make the custard? Was this a mis-print? Shouldn’t there be more milk?

  4. Made this tonight with strawberry rhubarb and added some cherries to it…it was out of this world. Love the custard, and having just a cobbler top ,no pastry. Yum Yum.

    1. Sara, I haven’t tried this with previously cooked rhubarb so I’m not sure. I’ve made it with frozen rhubarb that hasn’t been cooked and it worked well. I think cutting down on the cooking time is a good thing to try. I hope it works well for you.

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