Rhubarb Crumble with Custard Sauce

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Filling and Topping

  • 8 cups chopped fresh or frozen rhubarb
  • 1 1/4 cups granulated sugar, divided
  • 2 1/2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  • 1 cup cold butter

Custard Sauce

  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 2 cups whipping cream
  • 1 1/4 teaspoons vanilla extract


  1. Filling and Topping: In a saucepan, combine rhubarb and 3/4 cup of the sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes.
  2. Pour into a greased 13 x 9-inch baking dish.
  3. In a bowl, combine flour, brown sugar, oats and remaining sugar.
  4. Cut in butter until crumbly; sprinkle over rhubarb.
  5. Bake at 400 degrees F for 30 minutes.
  6. Meanwhile, prepare Custard Sauce.
  7. Custard Sauce: Whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a candy thermometer reaches 160 degrees F and mixture thickens, about 15 to 20 minutes.
  8. Remove from the heat; stir in vanilla extract.
  9. Serve warm over rhubarb crumble.

Yield: 12 servings (2 1/2 cups sauce)

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