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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4 cups chopped rhubarb
1 1/2 cups sugar, or more to taste
3 tablespoons flour
1 pinch salt
1/2 teaspoon cinnamon
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
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.
Rhubarb Custard Upside-Down Cake
- 8 cups of diced rhubarb
Rhubarb Custard Yellow Cake
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