By Amy Maltzan
Rhubarb custard pie is one of my favorite desserts; the creamy custard mellows the tart rhubarb beautifully. One year I tried making the recipe in crisp form instead— and we’ve never looked back! The nubbly oat and brown sugar topping baked over the smooth custard and rhubarb is heavenly.
Makes 8 servings
FOR THE FILLING:
3 cups rhubarb, chopped into 1-inch pieces
1 cup sugar
1⁄4 cup flour
2 tablespoons heavy cream
FOR THE TOPPING:
1 cup all-purpose flour (can substitute whole wheat, spelt or barley flour for some or all of the all-purpose flour)
1⁄2 cup brown sugar
1⁄2 cup rolled oats
1 teaspoon baking powder
1⁄2 teaspoon cinnamon
1⁄4 teaspoon salt
8 tablespoons unsalted butter, softened, cut into several pieces, plus additional for greasing the baking dish
Preheat oven to 375° and butter an 8×8” or 9×9” baking dish.
For the filling, mix the chopped rhubarb with the sugar, flour and nutmeg in a large bowl. In a separate bowl, whisk together eggs and cream, then pour over the rhubarb mixture and stir to thoroughly combine. Pour into prepared baking dish.
For the topping, stir together flour, brown sugar, oats, baking powder, cinnamon and salt in a large bowl. Add pieces of butter and work into the mixture with your hands, a fork or a pastry cutter until large crumbs form. Pour crumble topping mixture over the custard filling mixture. Bake 30–35 minutes, until custard is set, topping is starting to brown and juices are bubbling.