Rhubarb Custard Crisp 6 Recipes

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RHUBARB CUSTARDS



Rhubarb Custards image

This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h30m

Yield Makes 6

Number Of Ingredients 8

Unsalted butter, for dishes
3/4 cup sugar, plus more for dishes
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
1 cup whole milk
1/2 cup heavy cream
1/3 cup all-purpose flour
2 large eggs, plus 1 large egg yolk
Coarse salt

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.

MOM'S RHUBARB CRISP



Mom's Rhubarb Crisp image

This delicious dessert was a summer staple in my family growing up. An easy, delicious way to use up the summer surplus of rhubarb!

Provided by Nikki

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 9

Number Of Ingredients 10

3 cups diced fresh rhubarb
1 tablespoon all-purpose flour
½ cup white sugar
1 tablespoon water
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup rolled oats
1 cup brown sugar (packed)
½ cup all-purpose flour
½ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  • Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
  • Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
  • Bake in preheated oven until rhubarb layer is set, about 45 minutes.

Nutrition Facts : Calories 298.6 calories, Carbohydrate 49.4 g, Cholesterol 27.1 mg, Fat 11 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 6.6 g, Sodium 82 mg, Sugar 35.4 g

EASY RHUBARB CRISP



Easy Rhubarb Crisp image

Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.

Provided by Baking Girl

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 1h25m

Yield 10

Number Of Ingredients 10

1 cup all-purpose flour
1 cup brown sugar
¾ cup oats
½ cup melted butter
1 teaspoon ground cinnamon
4 cups diced rhubarb
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g

RHUBARB CUSTARD CRISP #6



Rhubarb Custard Crisp #6 image

This recipe comes from Easy Chef. I love the custard filling.So easy and so tasty. Serve with vanilla ice cream or sweetened whipped cream. Yummy!

Provided by Aroostook

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

4 cups rhubarb, cut sm.
1 1/2 cups sugar
1/3 cup dry tapioca
3 eggs
1/2 teaspoon salt
2 2/3 tablespoons cream
1/4 teaspoon nutmeg
3/4 cup flour
1 cup sugar
1/3 cup softened butter

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.

Nutrition Facts : Calories 573.1, Fat 15.1, SaturatedFat 8.6, Cholesterol 140.2, Sodium 307.3, Carbohydrate 106.7, Fiber 2, Sugar 84.7, Protein 5.8

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