Rhubarb Custard Crisp Recipes

RHUBARB CUSTARD CRISP

Steps:

• 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.
• 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.

RHUBARB BLUEBERRY CRISP

Steps:

• In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish. , In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit. , Bake at 350° for 1 hour or until bubbly. Serve warm.

RHUBARB CUSTARD BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

EASY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
• Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
• Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.

RHUBARB CRISP

Steps:

• In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

STONEY'S FAMOUS RHUBARB CRISP

Steps:

• In a bowl, combine sugar, 1 tablespoon flour and cinnamon. Add rhubarb; toss. Place in a greased 13-in. x 9-in. baking dish. In a bowl, combine brown sugar, baking powder, baking soda and remaining flour; stir in butter. Sprinkle over rhubarb. Bake at 350° for 40 minutes or until rhubarb is tender.

RHUBARB CUSTARDS

Steps:

• Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
• Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.

RHUBARB CUSTARD CRISP #6

Steps:

• Preheat oven to 350F Mix rhubarb, sugar and tapioca in a medium bowl.
• Allow to set 5 minutes, stirring occasionally.
• Beat eggs well and add salt and cream.
• Pour into a 9 x 12 inch greased pan or glass baking dish.
• Sprinkle with nutmeg.
• Blend together crisp ingredients, sprinkle on top of filling.
• Bake 40-60 minutes.

RHUBARB CUSTARD PIE

Steps:

• Preheat oven to 400°F.
• Line your 9" pie plate with the pastry and crimp edge attractively.
• Combine ingredients; pour into pastry-lined pan or pie plate.
• Bake 10 minutes.
• Reduce heat to 300F and continue baking for 50 to 60 minutes.
• Cool.
• Top with whipped cream.