Rhubarb season

Ah, rhubarb. I'm learning to really appreciate you. 

We picked some up at the St. Paul Farmer's Market today and made a custard crisp. 
I'm a sucker for custard. Here's the recipe:

First, the filling. Mix together in a bowl, pour into lightly greased 8x8 pan.

3 eggs, beaten
1/2 c. cream
1 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
4 tbsp. flour
4 c. rhubarb

Mix topping (hot tip: use the same bowl!), top filling and bake for 45 min at 350. Enjoy.

1 c. oats
1/2 c. flour
1/2 c. softened butter
1/2 c. brown sugar

(image via Modern Taste)


The Honeymooners

Lately I've been busy planning our San Francisco honeymoon. We've never been and 
we're super excited to take in all the sights (and flavors) over our 9 day trip in August. 
I'm using Airbnb to book rooms and Pinterest has been useful for finding things to do and see. 
Next on the list is to buy a new camera so we can take some kick-ass pictures!

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