Rhubarb Custard Crisps

Rhubarb Custard Crisps

Ah! Spring is almost here! I can see my yard and garden waking up and signs of green everywhere. Spring always reminds me of the first fresh stalks of rhubarb. When I was a little girl I totally remember sitting right be a rhubarb plant in my family's garden and eating the stalks raw. I still love really sour things! Now I don't really care for eating raw rhubarb but I still love rhubarb desserts. 

This recipe is based on a rhubarb custard pie recipe that has been in my family for a long time. Also, when my mom, sister-in-law and I ran "Farmer's Tea" a baking stand at the local farmer's market we used to sell a lot of this pie! I decided to make this recipe into a crisp and also use maple syrup and coconut sugar to eliminate the need for refined sugars in this recipe. I love this dessert! I can still taste the goodness of the rhubarb! Yum! 

You may want to add a bit more maple syrup than I did, but I like tart desserts. :) I hope that you enjoy this little taste of spring! 

Rhubarb Custard Crisps: 

Makes 4 small desserts in ramekins

Filling: 

1/4 cup maple syrup (or to taste) 

1/8 cup gluten free flour mix

1 teaspoon cinnamon

2 cups rhubarb, chopped (you can either use fresh or frozen rhubarb that has been thawed) 

1 egg

1. Heat the oven to 375F. 

2. Grease 4 ceramic ramekins with coconut oil or olive oil spray. 

3. Mix together the maple syrup, gluten free flour mix, cinnamon and rhubarb in a medium bowl. Let the mixture sit in the bowl, stirring once or twice, for 15 minutes. Beat the egg with a fork, then mix into the rhubarb mixture. 

4. Divide the rhubarb mixture between the four ramekins. Top with streusel and bake for about 20 minutes or until the mixture is bubbly and the topping is browned. If you use fresh rhubarb the baking time may be longer. I happened to have a lot of leftover frozen rhubarb still left in my freezer. 

Streusel Topping: 

1/8 cup gluten free flour

1/8 cup gluten free oats

1/4 cup coconut sugar

1/2 teaspoon cinnamon

2 tablespoons coconut oil

1. Mix together all of the ingredients in a bowl. Use your fingers to rub the coconut oil into the dry ingredients until well combined. 

If you love great recipes, check out my cookbook for gluten free/dairy free brunch recipes on amazon: 

https://www.amazon.com/Recipes-Cheery-Life-Trista-Ainsworth/dp/1367622603/ref=sr_1_1?ie=UTF8&qid=1487787318&sr=8-1&keywords=recipes+for+a+cheery+life