"A sweet and tart fruit crumble that celebrates rhubarb season, served with a spoonful of silky vanilla custard"
Rhubarb Crumble with Vanilla Custard
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 20mins
Cook time 1hr
Serves or Makes: 6-8
Recipe Card
For the Rhubarb Filling
ingredients
- 1 1/2 pounds rhubarb, fresh or frozen and thawed, diced
- 3/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh lemon zest
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
For the Crumble Topping
ingredients
- 1 cup all-purpose flour
- 1 cup dark brown sugar
- 1/2 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon Kosher salt
- 4 tablespoons cold unsalted butter
Custard
ingredients
- 1/4 cup granulated sugar
- 1/8 teaspoon Kosher salt
- 1 tablespoon corn starch
- 1 1/4 cups whole milk
- 1/4 cup heavy whipping cream
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons cold unsalted butter
For the Filling and Topping
Method
Step 1
Preheat the oven to 350°F and spray a deep dish pie pan or 8x8 baking dish with non-stick spray. Toss all the filling ingredients together and spread into the pan. Bake for 10 minutes while you make the crumble topping.
Step 2
In a large bowl, add all toppping ingredients. Use a pastry cutter to combine all the of the ingredients until moist and crumbly. Stir up the rhubarb filling, sprinkle the crumble topping over the fruit, and bake for 45-50 minutes, until the topping is golden brown and the filling is bubbling.
For the Custard
Step 1
While the crumble is baking, make the custard. In a medium saucepan whisk together the sugar, salt and cornstarch. Gradually whisk in the milk and cream, then the egg yolks.
Step 2
Over medium heat, cook the custard, while whisking constantly, until thickened enough to coat the back of a spoon. Remove from the heat and whisk in the vanilla and butter.
Step 3
The custard can be served warm, but I prefer it chilled. The cool, creamy custard spooned over the hot crumble is lovely.