Description
This recipe brings back the comforting taste of Grandma’s kitchen with a classic Old-Fashioned Rhubarb Custard Crisp. It’s a perfect blend of tart rhubarb and creamy custard, topped with a buttery crisp.
Ingredients
Scale
- 6 cups chopped fresh rhubarb
- 1 1/2 cups granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the chopped rhubarb, granulated sugar, 1/2 cup flour, and salt. Gently toss to coat the rhubarb.
- In a separate small bowl, whisk together the beaten eggs, milk, and vanilla extract. Pour this mixture over the rhubarb mixture and stir to combine.
- Pour the rhubarb mixture into the prepared baking dish.
- In a medium bowl, combine the remaining 1 cup flour, brown sugar, and ground cinnamon. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crisp topping evenly over the rhubarb mixture.
- Bake for 40-50 minutes, or until the topping is golden brown and the rhubarb is tender and bubbly.
- Let the crisp cool slightly before serving. Serve warm, perhaps with a scoop of vanilla ice cream.
Notes
- Fresh rhubarb is best for this recipe, but you can use frozen rhubarb. If using frozen, do not thaw it before mixing with the other ingredients. You may need to add a few extra minutes to the baking time.
- Adjust the amount of sugar based on the tartness of your rhubarb and your personal preference.
- For extra flavor, you can add a pinch of nutmeg to the crisp topping.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 50g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg