Rhubarb Crumble with Custard
The birds are chirping, the flowers are in bloom, it's finally spring again! That means rhubarb is in season! This rhubarb crumble with homemade custard makes the perfect dessert for the colder spring days and the perfect balance between the slightly sour rhubarb and the sweet crumbles and custard will have you begging for seconds.
Equipment
- Oven
- oven dish
- Pan
Ingredients
Custard
- 300 ml milk soy or oat
- 25 grams of cornstarch ~2 heaped tablespoons
- 20 grams of sugar
- 1 packet of vanilla sugar
Rhubarb mixture
- 250 grams of rhubarb or enough to cover at least the bottom of your oven dish
- 1 tbsp sugar
Crumble
- 100 grams of flour
- 100 grams of plant-based butter
- 100 grams of sugar
Instructions
Custard:
- Mix the sugar, vanilla sugar and milk until the sugar is completely dissolved.
- Put the cornstarch in a glass and add two tablespoons of the mixture. Stir until the cornstarch is dissolved
- Add the cornstarch mix to the main mixture. Put in a small pan and place on the stove. Stir continuously with a low-medium heat until it starts to thicken.
- Take your pan off of the stove, while cooling down, the custard will thicken more.
- If you want your custard to cool down (faster),Prepare a larger vessel with cold water (or fill up your sink). Place your pan with the warm custard in the cold water, making sure no water goes into the custard
Rhubarb Crumble
- Preheat the oven to 180 degrees celsius.
- Put the flour, butter, and sugar in a bowl and mix with your hands to form crumbs, you can optionally add some cinnamon to it as well.
- Cut the rhubarb into small pieces
- Mix the rhubarb with one tablespoon of sugar and make sure the rhubarb mixture covers at least the bottom of your oven dish.
- Put the crumbs on top of the rhubarb
- Bake for approximately 20 minutes, or until the crumbs look slightly golden brown
- Serve your crumble with the custard and enjoy!