Rhubarb Custard Crumble Recipes

Steps:

• Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

Steps:

• In a saucepan, combine rhubarb and 3/4 cup 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.

Steps:

• Cut the rhubarb into bite-size pieces, then put them in a frying pan with half the sugar and warm through just until the sugar dissolves. Immediately tip the rhubarb into a bowl with the juices and leave to cool. Preheat the oven to 180C/gas 4/fan 160C.
• Roll out the pastry quite thinly and use to line a deep, loose-based 24cm fluted flan tin. Line with greaseproof paper and baking beans and bake for about 20 minutes until the pastry is pale golden and no longer raw.
• Beat together the egg and egg yolk, vanilla extract, remaining caster sugar and the flour. Gradually whisk in the cream with any juice from the rhubarb (you should have a tablespoonful or two). Now spoon the rhubarb into the prepared pastry case and pour the cream mixture over.
• Turn the oven temperature up to 200C/gas 6/ fan 180C and bake for about 20 minutes, or until the custard is very lightly set and there is a thin skin on the top.
• Mix together all the topping ingredients and spoon evenly over the pie. Return it to the oven for a further 15 minutes or until the crumble is golden and the custard set with just a little wobble. The top of the pie may have risen and cracked when you take it from the oven but don't worry as it will settle back again on cooling. Serve warm.

Steps:

• Preheat oven 190°C / 375°F / Gas Mark 5.
• Mix the Bird's Custard Powder with the granulated sugar in 200ml of the milk.
• Bring the rest of the milk to the boil.
• Stir the boiling milk into the custard mixture, mix well and return to the pan. Bring to the boil stirring all of the time and simmer for 2-3 minutes.
• Reserve to one side.
• Place the drained rhubarb in a 2 litre oven proof dish and pour over the custard.
• Sift the flour into a bowl, rub in the margarine until the mixture resembles fine bread crumbs, and stir in the brown sugar.
• Sprinkle the crumble mixture over the rhubarb and custard.
• Bake in the oven for 25 minutes or until golden.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.
• Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
• Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Prepare the Roasted rhubarb adding the halved strawberries after 15 mins of cooking. Cook, uncovered, for a further 5 mins until the rhubarb is tender and the strawberries slightly softened. Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy. (Any leftover can be served with the crumble.)
• While the fruits are roasting, prepare the crumble. Mix the flour, sugar and ground almonds, then add the butter and rub together to make coarse crumbs. Stir in the orange zest.
• Spoon the crumble loosely over the fruit, then scatter with the pine nuts. Bake straight away for 25 mins until golden and bubbly. Cool a little before serving with custard and any remaining syrup.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
• Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
• Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
• Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.