RHUBARB CUSTARD CRISP
Rhubarb Mixture:
3 beaten eggs
½ c cream or rich milk
1 ¼ c sugar
¼ t. salt
½ t. vanilla
4 T. flour
1# rhubarb pieces
Crisp Mixture:
1/2 c. brown sugar
1/2 c. flour
1/2 c. oatmeal
1/2 c. butter
Place the prepared rhubarb mixture in a 8 x 8 pan. Cover with the crisp mixture that has been crumbled or worked with a pastry blender. Bake at 350 degrees for 45 minutes or until nicely browned.