CUSTARD RHUBARB CRISP

Ahhhh what to do with rhubarb. 

I stumbled on this recipe from cooks.com when searching for something to feed a crew of hungry, working men!  Modified it of course and here it is.

CUSTARD RHUBARB CRISP

3 eggs, beaten
1/2 c organic cream
1 1/2 c sugar (we used 1 1/2 c honey)
1/4 tsp salt
1/2 tsp organic vanilla
4 T flour (we used oat flour and heaped the tablespoons to help compensate for the honey)
4 c cut rhubarb (we diced the rhubarb)

CRISP TOPPING
1/2 c organic brown sugar
1/2 c organic oat flour
1/2 c oatmeal (quick cooking works best)
1/2 c organic butter (melted or softened)

Combine all the ingredients for the base and place in an 8x8 greased pan.  Combine all the ingredients for the topping and crumble over the rhubarb mixture.  Bake in a 350 degree oven for 45 minutes.

Oh and serve it warm with Breyer's Natural Vanilla Ice Cream and organic coffee!!!!  I can smell the crisp now! Enjoy!