Rhubarb custard Crisp

· 2 cups fresh rhubarb - diced

· I cup sugar

· ½ cup flour

· ¼ tsp salt

· 1 tsp baking powder

· 3 large eggs

· 1 ½ cup whole milk or almond milk

· 1 tsp vanilla

· ¼ cup butter - melted

Topping

· ½ cup flour

· ½ cup brown sugar

· ½ cup butter

Preheat oven to 350°F. Lightly coat a 9” baking dish with non-stick spray or butter.

Spread rhubarb pieces evenly in bottom of prepared pie plate.

In a mixing bowl or blender combine sugar, flour, salt, baking powder, eggs, milk and melted butter until smooth. Batter will be slightly frothy.

Pour mixture into baking dish over the rhubarb pieces.

Prepare topping: Combine flour, Cream of the West Roasted 7-Grain, and brown sugar.

Blend butter into dry mixture until crumbly.

Spread mixture evenly over rhubarb custard

Bake 1 hour or until edges and topping are golden brown and center jiggles slightly.

Cool 1 hour, then refrigerate.

I topped mine with whipped cream and a dollop of raspberry sauce.

Makes 8 generous servings.