Rhubarb Custard Crumble – An Old-Time Classic
This Rhubarb Custard Crumble is one of those timeless desserts that reminds me of my grandmother’s kitchen. She often had a rhubarb plant growing in her garden, or she’d get some from a neighbor, making this an easy and accessible dessert. The combination of tart rhubarb with a creamy custard filling, all topped with a buttery crumble, makes it a comforting treat that’s perfect for family gatherings or a cozy evening at home. It’s simple to put together, using ingredients that were likely always on hand in a traditional kitchen.
Did You Know?
Rhubarb is a perennial plant that has been used in cooking for centuries, especially in the colder months when fresh fruits were harder to come by. It’s known for its tart flavor, which pairs beautifully with sweet ingredients like custard and crumble toppings. Rhubarb is often referred to as a "pie plant" because of how commonly it’s used in pies and desserts. Its vibrant red stalks not only add a burst of color but also a unique, tangy taste that sets it apart from other fruits and vegetables. It’s an easy plant to grow in home gardens and thrives in cooler climates.
Yield:
8 servings
Ingredients:
For the Rhubarb Filling:
- 4 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
For the Custard:
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
For the Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
Instructions:
Prepare the Rhubarb Filling:
In a bowl, toss the chopped rhubarb with sugar and flour, coating the pieces evenly.
Personal Tip: Letting the rhubarb sit for a few minutes helps the sugar to dissolve and the flavors to meld.
Make the Custard:
In a separate bowl, whisk together the eggs, cream, sugar, and vanilla extract until smooth.
Personal Tip: Use room temperature eggs to ensure the custard is smooth and free of lumps.
Assemble the Crumble:
In another bowl, combine the flour, oats, brown sugar, cinnamon, and melted butter. Mix until the crumble resembles coarse crumbs.
Personal Tip: The oats in the crumble add a nice texture and a hearty touch to the dessert.
Assemble the Crumble:
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish. Spread the rhubarb mixture evenly in the bottom of the dish. Pour the custard mixture over the rhubarb. Sprinkle the crumble topping evenly over the custard and rhubarb.
Personal Tip: Make sure the crumble topping fully covers the custard layer for an even, crispy finish.
Bake:
Bake for 45-50 minutes, or until the top is golden brown and the custard is set.
Personal Tip: Let the crumble cool for about 15 minutes before serving to allow the custard to set fully.
Serve:
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Personal Tip: This dessert is just as delicious the next day, as the flavors continue to develop after sitting overnight in the fridge.
Nutritional Information (Per Serving):
Calories: 340 | Protein: 6g | Carbohydrates: 42g | Sugars: 28g | Total Fat: 18g | Saturated Fat: 10g | Sodium: 80mg | Fiber: 3g
Kitchen Tips, Great Ideas, How to Save Money
- Use Seasonal Rhubarb: Rhubarb is best when in season during the spring and early summer. Buy in bulk and freeze extra for later use in this recipe or other desserts.
- Sweetness Control: Adjust the sugar levels based on how tart your rhubarb is. Older rhubarb can be more tart, so you may need to increase the sugar slightly.
- Oat Crumble Tip: Adding oats to the crumble gives a nice texture. You can use quick oats or rolled oats depending on what you have on hand.
- Butter Substitutes: If you’re looking to cut down on fat, substitute half of the butter in the crumble with applesauce. It’ll still give you the moisture you need but with fewer calories.
- Portion Control: To create individual servings, divide the recipe into ramekins and adjust the baking time to about 25-30 minutes. This is great for dinner parties or when serving guests.
- Custard Consistency: If you prefer a thicker custard layer, you can use half-and-half instead of cream for a lighter version, or add an extra egg for a richer custard.
- Adding Berries: For a twist on this classic, mix in some fresh strawberries or raspberries with the rhubarb for an added layer of sweetness and flavor.
- Crumble Variations: Try adding crushed nuts, like pecans or almonds, to the crumble topping for a nutty crunch.
- Store Leftovers: Leftover crumble can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for a few minutes to regain the crisp topping.
- Serving Options: This dessert is versatile—serve it with vanilla ice cream for a classic pairing, or drizzle with caramel sauce for an extra sweet touch.
Let’s Learn About Rhubarb
Rhubarb is a perennial vegetable that is commonly used in desserts due to its tart flavor, which pairs beautifully with sugar. It grows best in cooler climates and can be harvested in late spring and early summer. Rhubarb has large green leaves, which are toxic and should never be consumed, and long red or greenish stalks, which are the edible part of the plant.
Growing rhubarb is relatively easy, making it a popular plant in home gardens. It requires minimal care and can thrive in well-drained soil with plenty of sunlight. Rhubarb is generally low-maintenance, and while it’s not heavily sprayed with pesticides, it’s still important to wash it thoroughly before use. Organic rhubarb is also available for those who want to avoid any potential chemical exposure.
In addition to its use in pies and crumbles, rhubarb has been known for its medicinal properties, often used in traditional remedies to aid digestion. Whether you’re growing it at home or buying it from the store, rhubarb adds a unique, tangy flavor to a variety of dishes!