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4.62
from
26
votes
Rhubarb Custard Crisp
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Course:
Dessert
Cuisine:
American
Calories:
361
kcal
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:
361
kcal
|
Carbohydrates:
47
g
|
Protein:
3.7
g
|
Fat:
13
g