Tangy rhubarb is mixed with a sweet custard preparation and baked, then later layered with an oatmeal crumble topping and baked again making a delicious rhubarb custard crisp.
Rhubarb Custard Crisp
Ingredients Makes: 8 servings
4 cups fresh rhubarb, diced
2 Tbsp lemon juice
4 eggs, separated whites from yolks
1/4 cup plain greek yogurt
1 cup honey ~or~ raw sugar
1/4 cup all-purpose flour ~or~ rice flour
1/2 tsp cinnamon
few shakes of sea salt
3/4 cup milk, scalded
1/3 cup raw sugar
1/3 cup all-purpose flour ~or~ spelt flour
1 1/2 Tbsp of ground flax (optional)
1/2 tsp cinnamon
sprinkle of sea salt
3/4 cup cooking oats
1/4 cup unsalted butter ~or~ coconut oil
2 tsp coconut oil (for greasing tray)
Prepare oven and baking dish. Preheat oven to 350 degrees F. Lightly grease a 9×12 baking dish and then lightly dust with flour.
Prepare rhubarb filling. Dice fresh rhubarb into 1” pieces and then set aside in a clean large bowl. Sprinkle two tablespoons of lemon juice over the rhubarb and toss until well mixed, then set aside.
In a small saucepan scald the milk by warming the milk over medium heat to the point just before boiling then remove the milk from the heat source and allow to cool.
Separate egg yolks from whites and transfer to two separate medium-sized bowls and then set aside. Mix the yolks and then add the yogurt and honey (if using honey) and combine. In a small bowl mix together the raw sugar (if using raw sugar instead of honey), flour, cinnamon and sea salt. Add the flour mixture to the yolk mixture and mix to combine; then set aside.
Mix the egg whites with a mixer until they become frothy and form peaks, and then set aside.
Returning to the yolk mixture, add the cooled scalded milk and stir until well mixed. Now fold in the frothy egg whites into the yolk mixture just until combined, being sure not to over-mix.
Finally, mix in the rhubarb just until evenly combined, without over-mixing. Spread mixture evenly into the bottom of a prepared baking dish.
Bake the custard preparation. Bake the custard rhubarb mixture in a preheated oven for 25 minutes.
Making the crumble topping. In the meantime prepare the topping. In a large mixing bowl combine the raw sugar, flour, ground flax, cinnamon, sea salt and the oats. When mixture is combined add the butter or coconut oil and combine until it resembles coarse crumbs, then set aside.
Add crumble topping to the baked custard. After the custard rhubarb mix has baked for 25 to 30 minutes it should be somewhat firm (even in center) and beginning to turn a light golden on top. Carefully remove from oven without bumping it. Sprinkle the crumble topping mixture loosely over the rhubarb evenly, then return it to the oven.
Finish baking the custard rhubarb with the crumble topping. Bake the custard rhubarb with the crumble topping for an additional 15 minutes, then turn off heat from oven. Remove the rhubarb custard crisp after about 5 to 10 minutes and allow it to cool. Enjoy warm or cold.
Recipe shared by: J. Marshall
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