This rhubarb custard can be enjoyed on it’s own as a creamy sweet-tart dessert, or you can add a low carb nut topping to it and enjoy it as a crisp (recipe for crisp topping included)
1 ½lbrhubarb (cut off ends before weighing)cut into 1/2” pieces (about 5-6 cups)
1 /2cup sugarPlus a couple of tablespoons to sprinkle over the top
4mediumeggs
½Cupsugar
½Cupwater
1cupfluid heavy whipping cream
¼ Cupbuttercold
1TablespoonCornstarchAlternatively use 2-3 Tablespoons flour
¼ Teaspoonsalt
1tspvanilla
1Tablespoonzest from 1 orange
For the Crisp Topping
1Cupalmond flour
1cupbrown sugarOr brown sugar substitute
½cupnutschopped (I used pecans)
½ tspcinnamon
¼tspsalt
4ozunsalted butterchilled and cut into small pieces
1-2TbspFresh tarragonchopped ** optional
Instructions
Preheat oven to 350° F. In a large bowl, mix together cut-up rhubarb, 1/2 cup sugar (or sugar substitute) and set aside.
1 1/2 lb rhubarb (cut off ends before weighing), 1 /2 cup sugar
In a mixer, beat together until well combined the eggs, the other 1/2 cup sugar, water, cream, butter, 1 cornstarch, salt, vanilla and orange zest.
4 medium eggs, 1/2 Cup water, 1 cup fluid heavy whipping cream, 1/4 Cup butter, 1 Tablespoon Cornstarch, 1/4 Teaspoon salt, 1 tsp vanilla, 1 Tablespoon zest from 1 orange, 1/2 Cup sugar
Distribute the rhubarb evenly into 6-8 ramekins until they are about 3/4 full. I used 8 ramekins that were 5” diameter by 1 1/2 inch deep. ORDistribute rhubarb into a 10” shallow single baking dish I made it in a 10” diameter round baking dish which was 1 1/2” deepPour egg/cream mixture over the top of the rhubarb. If adding the crisp topping, prepare it as in the direction below and sprinkle over the rhubarb custard mixture at this point before baking.Bake at 350° F for about 35 minutes if in a shallow baking dish. It should jiggle slightly on the top and be at least 175°F internal temperature**Note: To get a deeper custard, distribute rhubarb into a 9” pie plate instead of a 10 “ dish and bake at 350°F for 1 hour. It should jiggle on top and be at least 175°F internal temp.
Let the custard cool completely, and then place in refrigerator to keep custard from becoming runny. You can cover with plastic wrap, aluminum foil or a plate before placing in refrigerator.
To make the crisp topping: Add all ingredients except the butter to a food processor and pulse until blended. Then add the chilled butter (cut up into small chunks) to the processor and pulse for a minute or until the mixture is crumbly and well blended (like a coarse meal). Sprinkle the crisp topping over the rhubarb mixture and add the chopped tarragon if you are using that option, and bake at 350° F.Check on the crisp at 30 minutes and watch until it is browned to your liking. Make sure the custard is done underneath the topping (175° F)
1 Cup almond flour, 1 cup brown sugar, 1/2 cup nuts, 1/2 tsp cinnamon, 1/4 tsp salt, 4 oz unsalted butter, 1-2 Tbsp Fresh tarragon
Video
Notes
** This can be made in a single baking dish instead of ramekins but the cooking time will vary. Cook for 1 hour in a 9” diameter pie plate and about 35 minutes in a 10” circular round baking dish filled it to about 1” deep. The cooking time is dependent on the depth of the custard.** Use either 2-3 Tablespoons flour or 1 Tablespoon cornstarch for thickener.