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)

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