Rhubarb Custard Crisp
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 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
- Mix the brown sugar and flour together in a bowl.
- 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)
- Set aside for now.
Make the Rhubarb Custard
- Combine eggs, milk, sugar, flour, salt and nutmeg in a large bowl
- Mix in cut up rhubarb pieces into the egg mixture.
- Grease a 9 inch round pie pan or round cake pan and place rhubarb mixture into the prepared pan.
- Dot the top of the rhubarb mixture with butter or Nucoa.
- Sprinkle the crisp with crumb topping. (recipe below)
- 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…
Rhubarb Custard Crisp
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
Nutrition
Have you ever tried rhubarb before? What did you think of it?
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Yum! That looks delicious, Shelly! I’m pinning your recipe for the day that I finally buy rhubarb. 🙂
Sandra, it’s too bad we don’t leave closer to one another I would definitely share some rhubarb out of our garden.
This looks so good! You really are finding a lot of uses for your rhubarb this year 🙂
We had quite a bit of rhubarb out of the garden this year so I was inspired to find some new recipes to use it in.
It looks delicious! Rhubarb is a food my kids have never eaten — thanks; this looks like a good initiation recipe!
Thanks Carissa, I hope your kids like the recipe when you make it. My kids love it but then again they will eat almost anything. 🙂
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.
Katrina, Rhubarb meringue pie sounds really good. Do you have a link to your recipe?
Shelly, here is my rhubarb meringue pie recipe. The filling is actually a custard similar to your crisp.
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.
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.) 😉
How does adding only 2 tablespoons of milk make the custard? Was this a mis-print? Shouldn’t there be more milk?
Karn, it isn’t like a true custard inside (like pudding). More like a creamy rhubarb mixture. I hope that helps.
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.
Cleo, I’m so glad you liked it. I’m sure it would be delicious with strawberries and cherries added. Thanks for letting me know.
can i use frozen rhubarb , instead of fresh. thank you
Yes, I’ve used frozen rhubarb before and it turned out well. Hope that helps, Lori.
What if I have previously cooked and frozen rhubarb? Would I just cut down on the cooking time?
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.
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.
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.
Can you freeze leftover rhubarb custard crisp?
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.
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!
Val, thanks for stopping by and I hope you love the recipe. Blessing to you too!
As it turned out I didn’t have any left over to freeze either! Delicious!
Linda, I’m glad you liked the recipe.
Not sure what the T’s are …..Teaspoons or Tablespoons?
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.
This was delicious. I’m always looking for different rhubarb recipes. Next time, I think I will add the juice and zest of an orange. I will also cut down on the quantity of topping.
Do you have to put the cut butter on top of the rubarb before you put the crumb topping on and how much it doesn’t say
Candy, no you can skip it. But if you want to add it a couple of tablespoons is what I do. Sorry it wasn’t in the instructions.
Wow, delicious crisp.
Joyce, I’m so glad you liked the crisp, it’s one of our favorites.
Super easy and delicious! I love this recipe and use it several times a year. I’m terrible at following directions but this is so easy and everyone loves it!
Shalean, I’m so glad you liked the recipe. It’s one we make each year too, it’s so good. I’ve made it twice already this year.
This rhubarb custard crisp is the best and what a hit it is for the crew my husband works for. My family loves it to. The best I ever made. I use heavy whipping cream in mine instead of milk and add cinnamon instead of nutmeg. It’s the best tasting ever.
Linda, thanks for sharing your adjustments to the recipe and I’m glad your family loved it.