Rhubarb Custard Crisp

  • RHUBARB CUSTARD
  • 4 cups diced rhubarb
  • 1 cup date puree
  • 3 eggs
  • 1/4 cup flax meal

Cover diced rhubarb and with boiling water. Let stand 5 min. Drain. Mix in date puree, eggs and flax meal. Pour into a glass baking dish that is approx 9″ square and at least 3 ” deep.

Rhubarb Custard Crisp
  • CRISP TOPPING
  • 1/2 cup butter
  • 2 cups oats
  • 1/2 cup flax meal
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup date puree

Mix first 5 ingredients together until butter is well incorporated into dry ingredients. (This is best done by using you hands.) Add date puree and mix together. Spread over top of rhubarb custard and bake at 350°F for approx. 45 min. If topping is getting to brown lay a piece of foil on top.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s