There’s something truly delightful about a warm, comforting dessert that can brighten even the dreariest day. This Rhubarb Crumble with Custard Sauce is a perfect blend of tartness and sweetness, making it a fabulous treat for any occasion. The tender rhubarb filling is topped with a crunchy crumble and served with a luscious custard sauce that complements the flavors beautifully. This recipe is a fantastic way to showcase the vibrant flavors of rhubarb and create a cozy dessert that will surely become a favorite in your home.
**Rhubarb Crumble With Custard Sauce**
**Ingredients:**
For the Rhubarb Filling:
– 4 cups chopped rhubarb
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
For the Crumble Topping:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/2 cup unsalted butter, cold and cubed
For the Custard Sauce:
– 1 cup whole milk
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 4 large egg yolks
– 1 teaspoon vanilla extract
**Instructions:**
1. Preheat the oven to 375°F (190°C) and butter a baking dish.
2. In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract. Stir until the rhubarb is evenly coated with the sugar mixture.
3. Transfer the rhubarb filling into the prepared baking dish, spreading it out into an even layer.
4. In a separate bowl, make the crumble topping by mixing the flour, oats, brown sugar, and cinnamon. Add the cubed butter and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs.
5. Sprinkle the crumble topping evenly over the rhubarb filling in the baking dish.
6. Bake the rhubarb crumble in the preheated oven for about 35-40 minutes, or until the top is golden brown and the rhubarb filling is bubbling.
7. While the crumble is baking, prepare the custard sauce. In a saucepan, heat the whole milk and heavy cream over medium heat until it just begins to simmer. Do not boil.
8. In a separate bowl, whisk together the granulated sugar and egg yolks until smooth and slightly pale in color.
9. Slowly pour the warm milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
10. Transfer the custard mixture back to the saucepan and cook over low heat, stirring continuously, until the sauce thickens enough to coat the back of a spoon. Be careful not to let it boil.
11. Remove the custard sauce from the heat and stir in the vanilla extract.
12. Serve the warm rhubarb crumble with a generous drizzle of the rich custard sauce on top. Enjoy the contrast of the tangy rhubarb, sweet crumble, and creamy custard in every spoonful.
13. Store any leftovers in the refrigerator and reheat before serving for a cozy and delicious treat.
This Rhubarb Crumble with Custard Sauce is the epitome of comfort food with a touch of elegance. The tender rhubarb and buttery crumble pair perfectly with the velvety custard sauce, creating a dessert that is sure to impress your guests or simply warm your heart on a quiet evening at home. So, gather your ingredients and get ready to savor the flavors of this delightful treat!
