Rhubarb and Custard Crumble

Name: Rhubarb and Custard Crumble
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Australian
Ingredients: 600 g Rhubarb; 75 g caster sugar; 2 tbsp orange juice; 0.5 tsp Ground cinnamon; 350 ml thick vanilla custard; 150 g Plain flour; 60 g Rolled oats; 75 g soft brown sugar; 100 g Unsalted butter

Tart stewed garden rhubarb topped with rich vanilla custard and a crunchy golden oat crumble. A comforting cool-climate pudding classic.

🇦🇺Australia· Tasmania

Prep: 20 min
Cook: 40 min
Total: 60 min
Servings: 6
Difficulty: Easy
Calories: 435 kcal

Ingredients

0 of 9 gathered

Servings

600 g Rhubarb — trimmed and cut into 2 cm pieces
75 g caster sugar — for sweetening the rhubarb
2 tbsp orange juice — freshly squeezed
½ tsp Ground cinnamon — for warm spice
350 ml thick vanilla custard — good quality chilled custard
150 g Plain flour — for crumble topping
60 g Rolled oats — traditional rolled oats
75 g soft brown sugar — for topping sweetness and crunch
100 g Unsalted butter — chilled and cut into small cubes

Equipment

•2-litre ceramic baking dish
•Medium saucepan
•Mixing bowl
•Wooden spoon
•Measuring spoons

Nutrition

Per serving, approximate

Calories: 435 kcal
fat: 17 g
carbs: 64 g
fibre: 4 g
protein: 6 g
calories: 435 kcal

Instructions

1
Preheat your oven to 180°C (160°C fan-forced).
2
Place the rhubarb, caster sugar, orange juice, and cinnamon into a saucepan over medium heat.
3
Cook gently for 6 to 8 minutes until the rhubarb begins to soften but holds its shape.
4
Transfer the stewed rhubarb and any pan juices into the baking dish.
5
Pour the chilled thick custard evenly across the warm rhubarb layer.
6
Combine the plain flour, rolled oats, and brown sugar in a mixing bowl.
7
Rub the cold diced butter into the dry ingredients using your fingertips until clumpy crumbs form.
8
Scatter the crumble mixture evenly across the custard layer without pressing down.
9
Bake for 30 to 35 minutes until the topping is golden brown and bubbling around the edges.
10
Leave to stand for 10 minutes before serving warm with extra cream if desired.

Chef's tips

Use cold butter straight from the fridge to ensure a light, crisp crumble topping rather than a greasy paste. Do not overcook the rhubarb in the saucepan; it will soften further in the oven.

Ingredient substitutions

thick vanilla custard → homemade thick custard made with milk, egg yolks, cornflour, and vanilla
plain flour → gluten-free plain baking flour blend

Storage

Store leftovers covered in the refrigerator for up to 3 days.

Reheating

Reheat portions in a 160°C oven for 10 minutes to restore crunch, or microwave briefly until warm.

Common mistakes to avoid

•Over-stewing the rhubarb on the stove, which makes the base turn into watery puree.
•Melting or softening the butter before making the crumble topping.
•Spreading the crumble too tightly, which prevents steam from escaping and stops it crisping.