I’m back! My trip got extended by a more or less spontaneous trip to Munich (to see my favorite team win the Champions’ League!), and we have a lot of rhubarb-related catching up to do.
This is actually a ‘reverse crisp’ – here, the crispy topping is the crust, which is then filled with creme de patisserie and roasted rhubarb. I love the contrasting textures together and hope you will too.
You’ll need:
- 1 lb rhubarb, diced
- 2 T raw sugar
- 1 cup AP flour
- 1/3 cup sugar
- 1/4 cup ground almonds
- 1/4 cup rolled oats
- Pinch of salt
- 2 tablespoons unsalted butter
- 1/4 cup canola oil
For the pastry cream:
- 300 ml 2 % milk
- 1/2 t vanilla bean paste
- 3 egg yolks
- 50 g sugar
- 2 T AP flour
- 2 T cornstarch
1. Preheat oven to 350F. In a large bowl, combine the flour, sugar, almonds, oats and salt – sort of a granola mixture you will recognize from the strawberry yogurt tart. In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch pie plate and let cool slightly.
2. Using a flat-bottomed sturdy glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled. Blind bake the crust for about 10 minutes.
3. In the meantime, make the pastry cream. Mix the egg yolks and sugar together then slowly mix in the flour and cornstarch until well-incorporated. Bring the milk to a boil in a saucepan just until it starts foaming and ‘climbing up’ the pan. Take off heat, and slowly add in egg yolk mixture and vanilla bean paste, stirring constantly.
4. Put the saucepan back on medium heat and whisk until it simmers and thickens (about 2-3 minutes). Let cool – keep stirring! – and cover the surface with plastic wrap.
5. Toss the diced rhubarb with sugar. In a skillet at medium heat, cook the rhubarb until just tender, about 10 minutes.
6. When you are ready to assemble the crisp, pour or spread the pastry cream on top of the baked crust. Then arrange the rhubarb on top, cover, and cool in the fridge until ready to serve.
Cut into generous wedges, otherwise, everyone will go for seconds!
Welcome my friend 😀
You have come back with a bang, this crisp looks stunning – fabulous idea using custard 🙂
Hope you had fun!
Cheers
Choc Chip Uru
Thank you, thank you! It was a great trip, but I am happy to be back and catching up 🙂
How fun to be upside-down and to have a pastry cream center.. yum!!
Agreed! Maybe I should call it an upside-down crisp haha!
Looks great!
Thanks! It was hard to have just one piece!
This looks very tasty.
Thank you! And thanks for stopping by:)
What a great side trip and recipe 🙂
Thanks, Tandy! It was a lovely trip addition :).
Not a big fan of rhubarb, but it does look yummy!!
Thanks! Maybe we’ll win you over by the end of the month:)
I love custard and I love rhubarb and now they’re all nicely layered together! Fabulous recipe, I’m definitely bookmarking this one. 🙂
I’m so glad you like it!
I am having a custard resurgence in my kitchen. I want to try this one as this crust is new to me and i can see how it could be quite easy once you get the hang of it! And i guess you could put any fruit on the top.. mm, I like this one.. thank you.. c
I love custard so, a custard resurgence sounds fantastic! And yes, this would be great with all kinds of berries too.
I love the custard idea! Yum!
Thanks and welcome!