Fall Has Arrived!

It’s time to start thinking about fall and with fall comes apples and this is a must try apple recipe for the freezer. Get your garden into shape for the winter with these Fall Garden Chores

Rhubarb Custard Crisp

Rhubarb Crisp Banner

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 oven 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

Ingredients

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

Crumb Topping Ingredients

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

Make the Crumb Topping

  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. Set aside for now.

Make the Rhubarb Custard

  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.

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.

Get the Printable Recipe…

Print

Rhubarb Custard Crisp

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Calories 361kcal
Author Shelly

Ingredients

  • 3 cups Rhubarb sliced into 1 inch pieces
  • 2 Eggs beaten
  • 2 tablespoons of Milk soy milk can be used to make it dairy free
  • 1 1/2 cups Sugar
  • 3 tablespoons All Purpose Flour
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Nutmeg
  • 1 tablespoon Butter

Crumb Topping

  • 1/2 cup Butter or Margarine we use Nucoa
  • 1/2 cup Brown Sugar
  • 1 cup Flour

Instructions

To Make the Crumb Topping

  • Mix the brown sugar and flour together in a bowl.
  • Cut in the butter until the butter is the size of peas.
  • Set aside for now. It will be sprinkled onto the rhubarb custard before baking.

To Make the Rhubarb Custard

  • Combine eggs, milk, sugar, flour, salt and nutmeg in a large bowl.
  • Stir in the rhubarb pieces into the egg mixture.
  • Grease a 9-inch round pie pan or round cake pan.
  • Place the rhubarb mixture into the prepared pan.
  • Do the top mixture in the pan with pieces of butter or margarine.
  • Take the crumble topping you prepared earlier and sprinkle it on top.
  • Bake at 400 degrees for 50 minutes or until the crumble topping is crisp and golden brown.

Notes

This recipe can be made with fresh rhubarb or you can use frozen rhubarb that has been thawed and drained. 

Nutrition

Calories: 361kcal | Carbohydrates: 47g | Protein: 3.7g | Fat: 13g

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

 

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29 thoughts on “Rhubarb Custard Crisp”

  1. Carissa Houston

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

  2. Katrina @ Enchanted Savings

    I love rhubarb but don’t have any in my yard. I make rhubarb meringue pie and cook the pie filling on the stove so it’s not sour. It’s really sweet and yummy.

      1. Katrina @ Enchanted Savings

        Shelly, here is my rhubarb meringue pie recipe. The filling is actually a custard similar to your crisp.

        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.

  3. 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.) 😉

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

  5. 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.

  6. Christopher Murray

    This is in the oven right now and it smells amazing. One suggestion though is to move the crumble topping ingredients after the custard ingredients and before the directions. I mistakenly thought I was supposed to bake the custard and then put the crumble on and bake a bit longer but when I couldn’t find the bake time for the crumble I realized the error and quickly got the custard out of the oven and topped it.

    1. Christopher, thanks for that suggestion. I need to make a printable version, so I can clarify when to add the crumble topping. I’m glad you caught it before you baked the crisp.

    1. Lynda, I’ve never tried to freeze it before, because it gets eaten up so quickly at our house. It might get soggy if frozen but I just don’t know. Sorry I couldn’t be of more help.

  7. I was looking for a new rhubarb recipe and this looks great!
    I love Jesus too and I’m glad in His creation He made so many great things! (Like Rhubarb!) Blessings!
    Ps. I find honey is great with rhubarb as it takes some of the tartness away!

    1. Jay, sorry for the confusion. I’ve updated the recipe to write each measurement out. But T is tablespoon and t is teaspoon. I also added a printable version of the recipe at the bottom too. I hope that helps.

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