My dad was a great gardener. While growing up Sarah followed her grandpa around the garden like a puppy dog eating anything he put in her hand. One of her first words was ‘oodie’ which started out meaning strawberry but turned into anything good from the garden. One of the first things harvested from the garden in spring was rhubarb. My mom makes a delicious rhubarb custard pie so I thought I would play with that recipe a little to clean it up so I can still enjoy this tasty treat.

Ingredients:

  • 4 cups rhubard (about 8-10 stalks depending on size), chopped into 1/2 inch pieces
  • 2 1/4 cups barley malt sugar, divided or 1 3/4 cups sucanat, divided
  • 1/2 cup whole wheat pastry flour, divided
  • 1 tsp sea salt
  • 3 eggs
  • 1 tsp vanilla
  • 2 tbsp butter, softened
  • canola oil for greasing ramekins

Preparation:

  1. Preheat oven to 425 degrees and grease 4 ramekins with oil.

    Combine rhubarb with sugar, flour and salt and let sit 15 minutes

  2. In a large bowl combine the rhubard with 2 cups of  the sugar (1 1/2 cups sucanat), 1/4 cup of the flour and salt. Let sit 15 minutes, stirring occasionally.
  3. In a small bowl beat the eggs gently. Add the vanilla.
  4. Stir the egg mixture into the rhubarb until combined.
  5. Spoon evenly into prepared ramekins.

    Cut butter in with the sugar and flour mixture for the topping

  6. In a small bowl stir together the remaining flour and sugar. Cut in the butter until it resembles coarse crumbs.
  7. Spoon the crumbs evenly over the rhubarb filling.

    Place the ramekins on a baking sheet to catch any juices that spill over

  8. Place the ramekins on a baking sheet (to catch spills) and bake for 15 minutes, then reduce heat to 350 degrees and bake 25 - 30 minutes more or until the rhubard is tender and the custard is set.
  9. Serve warm.

Nutritional Info:

Makes 4 servings.

Serving size 1 cup.

Nutrients per serving:  Calories: 459, Cal. from Fat: 93, Total Fat: 10g, Sat. Fat: 5g, Carbs: 80.5g, Fiber: 4g, Sugars: 55g, Protein: 7g, Sodium: 152.5mg, Chol: 173mg

Notes:

Store any leftover custard in the refrigerator for up to 2 days.

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