Toaster Oven Rhubarb Custard for One

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filed under Desserts

Desserts
 
Serving size: 1 container
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 656 (33% DV)
Fat: 31g (48% DV)
Carbohydrates: 79g (26% DV)
Protein: 16g (32% DV)
Description: Single serving luscious rhubarb desert/breakfast. For fewer calories, divide into smaller servings. Great way to indulge in first rhubarb of the season. But don't over-indulge, please. That's why I wanted a single serving: I don't need to eat half a lasagna pan full!
Tags: This is not low calorie! If desired make more than one serving to cut calorie count.
Ingredients:  Makes 1 serving (1 container)
1/4  cup
 
3  tablespoons
 
1  tablespoon
 
2  tablespoons
 
1/4  cup
 
1  tablespoon
 
1  tablespoon
 
1/2  teaspoon
 
1/4  teaspoon
 
 
1  tablespoon
 
 
1  teaspoon
 
2  tablespoons
 

Tip: For nutritional information on all the ingredients in Toaster Oven Rhubarb Custard for One just click on each ingredient name. Then adjust the serving size for any Toaster Oven Rhubarb Custard for One ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
!) Mix thinly sliced rhubarb with 2 T. brown sugar and jam. Set aside 15 min.

2) Mix oats and 1/4 cup flour with spices, softened butter and Crisco until ball forms. Press in bottom and sides of pan or bowl. Bake until golden in preheated toaster oven, turning if necessary. I lined a soup bowl with four thicknesses of aluminum foil, to make a pan, after pressing crust into foil lined bowl, I lifted it out, then put this on the tray that came with my toaster oven, no pan to wash. Also, I couldn't find my small cake pan ;)

3) Mix egg yolk with milk, 1 T. packed brown sugar and 1 T. flour. Egg should be room temp if possible. Pour into oven-safe custard dish.

4) Place in toaster oven as it pre-heats, stir, occasionally, until thickened. Be careful, it can burn. After done, I added a drop of vanilla flavoring, this is optional.

5) Pour rhubarb mixture over crust, then add custard mixture.

6) Beat egg until foamy, gradually add white sugar. Pour over custard and bake until golden brown. I used the attachment for my immersion blender.

7) Refrigerate until cool. Enjoy!
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