Math (like measuring) was never my strong suit.

As a kid, my dad would always leave scraps of lumber laying around and I would attempt to build things (I know, I was a tomboy.)  However, everything I “attempted” to build looked hideous.  One side would be too short, one side would be too long, and when I put together whatever I happen to be building, it looked as though it got hit by a car.

Through baking, my math skills have improved.  I am usually a pretty good judge at altering recipes to get what I need.

However, my measuring failed me for making pie dough.  1 recipe for pie dough does not equal 4 mini pies.

I knew this and yet I continued on making just the one recipe.  I also acted surprised when I still had pie filling left over (keeps me from having an “I told you so moment” with myself.)  I had this gorgeous rhubarb from the csa- I couldn’t waste it!  So, I sprayed some ramekins, threw crumble on top, and hoped for the best.

I now have a confession:  I liked these better than rhubarb pie.  These adorable little pie-like deserts were perfect.  Top with a little ice cream and I felt like I was in heaven.  I may never go back to pie again (well, that may be exaggerating just a tad…)

Woodworking screw-ups never turned out this well…

Rhubarb Custard Crumble

Prep Time 10 mins Cook Time 25 mins Serves 8


  • 3 eggs
  • 3 tablespoon milk
  • 4 cup rhubarb
  • 1/2 cup cane sugar
  • 1/2 cup sucanat
  • 1/4 cup flour
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla


  • 1 1/2 cup oatmeal
  • 1/4 cup sucanat
  • 1/4 cup butter


  1. Preheat oven to 375˚ and lightly spray with canola oil 8 (3.5 oz) ramekins.
  2. In a large bowl, combine rhubarb, sugar, flour, and cinnamon and stir until rhubarb is covered. In a separate bowl, whisk eggs, milk, and vanilla together. Pour egg mixture into rhubarb and stir until the egg mixture is incorporated. Divide filling among the ramekins.
  3. For the topping, combine oatmeal and sucanat. Melt butter and pour over oatmeal. Working with a spoon or your hands, mix in melted butter so that all the oatmeal is covered. Sprinkle mixture over each ramekin.
  4. Place ramekins on a sheet tray and bake for 25-28 minutes until oatmeal is golden and the custard is set. Serve alone or with ice cream.


Loading nutrition data...