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Rhubarb Custard Crisp
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Mainegg
Posts: 7,787
This is really a pie I do but for the New Hampshire Egg fest I adapted it to a crisp. It is just my pie with out the crust
for the pie part:
3 eggs beaten
3 tbs milk
1 1/2 cup sugar
1/4 c flour
3/4 tsp nutmeg
4 cups cut up rhubarb
for the crisp:
1 cup chopped walnuts
1 cup rolled oats
1 stick of butter
1 tsp cinnamon
1/4 c flour
1/2 c brown sugar
dump the rhubarb in a 9 inch pie pan. I have a heavy cast iron one I use. or a 9 inch sq or a small rectangle pan. mix the rest of the pie ingredients and pour over the rhubarb. mix all the crisp topping mixer till crumbly. spread over the top of the rhubarb and bake at 400 indirect until the center is not milky looking. about 40 minutes. varies by the pan you use.this is sweet and tart and with vanilla ice cream mmmm...
with the round pans you don't have to worry about burnt corners if you forget to turn it a few times while cooking.
for the pie part:
3 eggs beaten
3 tbs milk
1 1/2 cup sugar
1/4 c flour
3/4 tsp nutmeg
4 cups cut up rhubarb
for the crisp:
1 cup chopped walnuts
1 cup rolled oats
1 stick of butter
1 tsp cinnamon
1/4 c flour
1/2 c brown sugar
dump the rhubarb in a 9 inch pie pan. I have a heavy cast iron one I use. or a 9 inch sq or a small rectangle pan. mix the rest of the pie ingredients and pour over the rhubarb. mix all the crisp topping mixer till crumbly. spread over the top of the rhubarb and bake at 400 indirect until the center is not milky looking. about 40 minutes. varies by the pan you use.this is sweet and tart and with vanilla ice cream mmmm...
with the round pans you don't have to worry about burnt corners if you forget to turn it a few times while cooking.
Comments
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That looks scrumptious!!!!! Had my first rhubarb pie last month and can't wait to try this!!
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Oooo that looks and sounds so good ... Rhubarb pie is THE pie in our house ... we've discussed doing a crisp instead of a pie on the egg ... looks like I can just follow your lead!!!
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I started doing crumb topped rhubarb pies when I needed two for a dinner one night and did not want to make more crust. so I split the crusts and did a crumb topping on them. it is the perfect balance to the tart rhubarb. and the eggs and milk add just a little thick custard to tie it all together.
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I have 2 cans of rhubarb in syrup. Can I use these or should I buy fresh at the store?
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I think fresh would be better but if you drain it, try it and see. it just might be a little mushier
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I didn't think of that. My British friend brought them to me...the cans!Mushy rhubarb is a Bozo No-No to me !
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May have to test drive this one this weekend!! thanks
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