Rhubarb custard crumble is a classic British dessert that combines the tartness of rhubarb with the sweetness of custard and the crunch of a crumble topping. This delicious dish is perfect for a special occasion or a weeknight treat. The combination of flavors and textures is sure to please everyone at the table. Rhubarb custard crumble is also a great way to use up fresh rhubarb from your garden. With a few simple ingredients and a little bit of time, you can create a delicious and impressive dessert that will be enjoyed by all.
Check out the recipes below so you can choose the best recipe for yourself!
ENGLISH RHUBARB CRUMBLE
When I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't serve it any other way. -Amy Freeman, Cave Creek, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings (2-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes., Pour into a greased 13x9-in. baking dish. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400° for 30 minutes. , Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a thermometer reads 160° and mixture thickens, 15-20 minutes. Remove from the heat; stir in vanilla. Serve warm over rhubarb crumble.
Nutrition Facts : Calories 550 calories, Fat 33g fat (19g saturated fat), Cholesterol 202mg cholesterol, Sodium 179mg sodium, Carbohydrate 60g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.
CRUMB-TOP RHUBARB CUSTARD PIE
Once rhubarb season starts, my daughter immediately requests I make this pie. The recipe makes a large 10-inch pie, but is very easy to assemble and always comes out perfect.
Provided by Karen
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.
- Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
- Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 51 g, Cholesterol 28.1 mg, Fat 13.6 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 2.9 g, Sodium 208.2 mg, Sugar 34.9 g
RHUBARB CUSTARD CRUMBLE
Make and share this Rhubarb Custard Crumble recipe from Food.com.
Provided by Starfire aka Wendy
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 190°C / 375°F / Gas Mark 5.
- Mix the Bird's Custard Powder with the granulated sugar in 200ml of the milk.
- Bring the rest of the milk to the boil.
- Stir the boiling milk into the custard mixture, mix well and return to the pan. Bring to the boil stirring all of the time and simmer for 2-3 minutes.
- Reserve to one side.
- Place the drained rhubarb in a 2 litre oven proof dish and pour over the custard.
- Sift the flour into a bowl, rub in the margarine until the mixture resembles fine bread crumbs, and stir in the brown sugar.
- Sprinkle the crumble mixture over the rhubarb and custard.
- Bake in the oven for 25 minutes or until golden.
Nutrition Facts : Calories 493, Fat 20.6, SaturatedFat 5.7, Cholesterol 18.1, Sodium 251.7, Carbohydrate 66.4, Fiber 4, Sugar 13.8, Protein 11.3
RHUBARB CRUMBLE
Steps:
- Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.
RHUBARB CUSTARDS
This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
- Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.
RHUBARB CRUMBLE
To tell you the truth, I'm not sure how well my strawberry rhubarb crumble keeps-we usually eat it all in a day! You can skip the apples and strawberries in the recipe, which I do sometimes. But they do make this quick, easy dessert extra good. -Linda Enslen, Schuler, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine rhubarb, apples and strawberries; spoon into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. , In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. , Bake at 350° for 40-50 minutes or until lightly browned. Serve warm or cold, with a scoop of ice cream if desired.
Nutrition Facts : Calories 227 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 191mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
RHUBARB & CUSTARD PIE WITH BUTTER CRUMBLE
Moyra Fraser's indulgent dessert is a great mix of two classic rhubarb puds.
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 2h
Number Of Ingredients 11
Steps:
- Cut the rhubarb into bite-size pieces, then put them in a frying pan with half the sugar and warm through just until the sugar dissolves. Immediately tip the rhubarb into a bowl with the juices and leave to cool. Preheat the oven to 180C/gas 4/fan 160C.
- Roll out the pastry quite thinly and use to line a deep, loose-based 24cm fluted flan tin. Line with greaseproof paper and baking beans and bake for about 20 minutes until the pastry is pale golden and no longer raw.
- Beat together the egg and egg yolk, vanilla extract, remaining caster sugar and the flour. Gradually whisk in the cream with any juice from the rhubarb (you should have a tablespoonful or two). Now spoon the rhubarb into the prepared pastry case and pour the cream mixture over.
- Turn the oven temperature up to 200C/gas 6/ fan 180C and bake for about 20 minutes, or until the custard is very lightly set and there is a thin skin on the top.
- Mix together all the topping ingredients and spoon evenly over the pie. Return it to the oven for a further 15 minutes or until the crumble is golden and the custard set with just a little wobble. The top of the pie may have risen and cracked when you take it from the oven but don't worry as it will settle back again on cooling. Serve warm.
Nutrition Facts : Calories 456 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.43 milligram of sodium
EASY RHUBARB CRUMBLE
One bowl, one baking dish, and a delightfully tart, easy summer treat. Serve warm with ice cream.
Provided by Shelly Z
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
- Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
- Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
- Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 50.7 g, Cholesterol 69.4 mg, Fat 10.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 231.6 mg, Sugar 39.1 g
CRUNCHY RHUBARB CRUMBLE
Taken from 'Baking and Desserts' cook book - Tasty Tip; To make homemade custard, pour 600 ml of milk with a few drops of vanilla essence into a saucepan and bring to the boil. Remove from the heat and allow to cool. Meanwhile, whisk 5 egg yolks and 3 tablespoons of caster sugar together in a mixing bowl until thick and pale in colour. Add the milk, stir and strain into a heavy-based saucepan. Cook the custard on a low heat, stirring constantly until the consistency of double cream. Pour over the rhubarb crumble and serve.
Provided by McCarthy
Categories Healthy
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F/Gas 4. Place the flour in a large bowl and cut the butter into cubes. Add to the flour and rub in with the fingertrips until the mixure looks like fine breadcrumbs, or blend for a few seconds in a food processor.
- Stir in the rolled oats, demerara sugar, sesame seeds and cinnamon. Mix well and reserve.
- Prepare the rhubarb by removing the thick ends of the stalks and cut diagonally into 2.5 cm chunks. Wash thoroughly and pat dry with a clean tea towel. Place the rhubarb in a 1.1 litre pie dish.
- Sprinkle the caster sugar over the rhubarb and top with the reserved crumble mixture. Level the top of the crumble so that all the fruit is well covered and press down firmly. If liked, sprinkle the top with a little extra caster sugar.
- Place on a baking sheet and bake in the preheated oven to 40-50 minutes, or until the fruit is soft and the topping is golden brown. Sprinkle the pudding with some more ca.
- ster sugar and serve hot with custard or cream.
Nutrition Facts : Calories 275.5, Fat 8.4, SaturatedFat 4.5, Cholesterol 17.8, Sodium 51.8, Carbohydrate 46, Fiber 3.1, Sugar 17.7, Protein 5
Tips:
- To achieve the perfect balance of tartness and sweetness, use a combination of sweet and tart rhubarb stalks.
- For a more intense rhubarb flavor, roast the rhubarb before adding it to the custard.
- To prevent the custard from curdling, temper the eggs by slowly whisking in a small amount of hot milk before adding them to the main custard mixture.
- For a smooth and creamy custard, strain it through a fine-mesh sieve before pouring it over the rhubarb.
- To create a golden brown and crispy crumble topping, use a combination of butter, flour, sugar, and oats.
- For a nutty flavor in the crumble topping, use chopped walnuts or pecans.
- To achieve a perfectly baked custard crumble, bake it in a preheated oven until the custard is set and the crumble topping is golden brown.
Conclusion:
With its delightful combination of tart rhubarb, creamy custard, and crispy crumble topping, the rhubarb custard crumble is a classic dessert that is perfect for any occasion. Whether you are serving it as a comforting family dessert or as an elegant ending to a special meal, this dish is sure to impress. Its versatility allows for customization, so you can adjust the sweetness, tartness, and crunchiness to your liking. Experiment with different rhubarb varieties, spices, and toppings to create your own unique take on this timeless dessert.
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