Toaster Oven Rhubarb Custard for One

1/4  cup		sliced rhubarb, fresh
3  tablespoons		packed brown sugar
1  tablespoon		raspberry jam
2  tablespoons		flour
1/4  cup		oats
1  tablespoon		butter
1  tablespoon		Crisco
1/2  teaspoon		cinnamon
1/4  teaspoon		ginger
1		egg yolk
1  tablespoon		flour
2		egg whites
1  teaspoon		White Sugar - Granulated
2  tablespoons		Friendly Farms/Aldi's organic whole milk

Tip: Click on the ingredient links to learn the nutritional information for all the Toaster Oven Rhubarb Custard for One ingredients. The serving size for any ingredient in Toaster Oven Rhubarb Custard for One may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

!) 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!