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.
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
- 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
- Preheat oven to 375˚ and lightly spray with canola oil 8 (3.5 oz) ramekins.
- 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.
- 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.
- 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.
by Erin Alderson