English Rhubarb Crumble Recipe

4.5 2 2
English Rhubarb Crumble Recipe
English Rhubarb Crumble Recipe photo by Taste of Home
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English Rhubarb Crumble Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min.

Ingredients

  • 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
  • CUSTARD SAUCE:
  • 6 large egg yolks
  • 1/2 cup sugar
  • 2 cups heavy whipping cream
  • 1-1/4 teaspoons vanilla extract

Directions

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 13x9-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, 15-20 minutes. Remove from the heat; stir in vanilla. Serve warm over rhubarb crumble. Yield: 12 servings (2-1/2 cups sauce).
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Crumble in Taste of Home April/May 1998, p29

Nutritional Facts

1 each: 550 calories, 33g fat (19g saturated fat), 202mg cholesterol, 179mg sodium, 60g carbohydrate (37g sugars, 2g fiber), 6g protein.

  • 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
  • CUSTARD SAUCE:
  • 6 large egg yolks
  • 1/2 cup sugar
  • 2 cups heavy whipping cream
  • 1-1/4 teaspoons vanilla extract
  1. 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.
  2. Pour into a greased 13x9-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.
  3. 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, 15-20 minutes. Remove from the heat; stir in vanilla. Serve warm over rhubarb crumble. Yield: 12 servings (2-1/2 cups sauce).
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Crumble in Taste of Home April/May 1998, p29

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Reviews forEnglish Rhubarb Crumble

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MY REVIEW
[email protected] User ID: 1202636 22002
Reviewed May. 23, 2014

"The sauce makes this an unusually good rhubarb crumble. Tastes great served with ice cream."

MY REVIEW
bshowalter User ID: 344920 27586
Reviewed Apr. 22, 2012

"My family loved this! Most of them had seconds. It was easy to make, too."

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