Rhubarb Custard Crisp Recipe

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A creamy custard mellows the sharp tang of rhubarb in this variation on a traditional spring favorite.
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Servings:
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Ingredients
  • 4 cups chopped rhubarb
  • 1 1/2 cups sugar, or more to taste
  • 3 tablespoons flour
  • 1 pinch salt
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1/4 cup cream, Half and Half, or milk
  • 1 cup rolled oats (oatmeal), not quick-cooking
  • 1/4 cup brown sugar
  • 1/4 cup butter
Directions
PREP
15 mins
COOK
30 mins
READY IN
45 mins
  • Preheat oven to 350° F.
  • Wash, trim, and chop rhubarb into small pieces. Put into 8 x 8 inch baking dish. Mix sugar, salt, flour and cinnamon together and stir into rhubarb. Beat eggs, add cream and mix well. Pour over rhubarb and stir together.
  • Make the topping, preferably in a food processor: mix oats, brown sugar and butter until mixture clumps together. Add nuts, if using, and then distribute evenly over rhubarb.
  • Bake until set, about 30 minutes. Serve warm or cold. Delicious with vanilla ice cream or frozen yogurt.
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