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English Rhubarb Crumble

 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 eat it any other way. -Amy Freeman, Cave Creek, Arizona
12 ServingsPrep: 45 min. Bake: 30 min.


  • 8 cups chopped fresh or frozen rhubarb
  • 1-1/4 cups 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
  • 6 egg yolks
  • 1/2 cup sugar
  • 2 cups heavy whipping cream
  • 1-1/4 teaspoons McCormick® Pure Vanilla Extract


  • In a saucepan, combine rhubarb and 3/4 cup of sugar. Cover and cook
  • over medium heat, stirring occasionally, until the rhubarb is
  • tender, about 10 minutes.
  • Pour into a greased 13-in. x 9-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, about 15-20 minutes. Remove from the
  • heat; stir in vanilla. Serve warm over rhubarb crumble. Yield: 12

2 of 2

English Rhubarb Crumble (continued)

Directions (continued)

  • servings (2-1/2 cups sauce).
Nutritional Facts: 1 serving (1 each) equals 550 calories, 33 g fat (19 g saturated fat), 202 mg cholesterol, 179 mg sodium, 60 g carbohydrate, 2 g fiber, 6 g protein.