Rhubarb Custard Crunch
A delicious rhubarb custard crunch featuring a fruity tartness combined with sweet custard and a crunchy topping, perfect for dessert or afternoon tea gatherings.
Ingredients
Instructions
- Mix melted oleo with flour, oatmeal, brown sugar, and cinnamon until moist and crumbly.
- Press half of this mixture into a greased 9x9-inch pan to form the base.
- Cover the base with diced rhubarb evenly.
- In a bowl, beat eggs, sugar, milk, and flour until smooth.
- Pour the custard mixture over the rhubarb layer.
- Sprinkle the remaining crumb mixture on top.
- Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes until golden and set.
Tips & Substitutions
To enhance flavor, consider adding a teaspoon of vanilla extract to the custard mixture. If rhubarb is unavailable, you can substitute it with strawberries or apples for a different twist. For a gluten-free option, use almond flour instead of regular flour. Make sure to taste the rhubarb before adding sugar, as its tartness can vary.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast to the tartness of the rhubarb. It pairs beautifully with Faye'S Cranberry Bread for a delicious brunch spread. You can also enjoy it as a light dessert after a hearty meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-60 seconds or bake in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This dish tastes great cold or warm.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Custard Crunch contains roughly 997 calories, with 13g protein, 143g carbohydrates, and 43g fat. It is an excellent source of iron (35% of the Daily Value), dietary fiber (34% of the Daily Value), and calcium (34% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 513mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb, but make sure to thaw and drain excess moisture before using it in the recipe. This will prevent the custard from becoming too watery. Adjust the sugar based on the tartness of the thawed rhubarb.
What can I substitute for oleo?
You can substitute oleo with unsalted butter or coconut oil for a dairy-free option. Both alternatives will provide a similar richness to the crumb mixture, ensuring that your Rhubarb Custard Crunch remains delicious regardless of the fat used.
How do I know when the custard is set?
The custard is set when it is firm to the touch and has a slight jiggle in the center when you gently shake the pan. It should also be golden brown on top. If you insert a toothpick, it should come out clean or with just a few crumbs attached.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).