Rhubarb crumble is a spring-inspired version of a well-loved dessert classic. Tart rhubarb topped with a crispy, buttery crumble with oats makes such a delicious combination. I highly recommend serving it with a creamy vanilla custard sauce — it takes the whole dessert to another level. And the best part? Making a perfectly silky sauce is much easier than you might think.
Rhubarb crumble – Do you need to peel rhubarb?
Not always. Young rhubarb has thin, delicate skin, so you can simply wash it and use it as is. Older stalks tend to be more fibrous, so it’s worth peeling off the outer layer. You’ll usually notice while slicing whether the rhubarb needs peeling or not. That’s why I always try to pick thinner, younger stalks when shopping.
How to make the crumble crispy?
For an extra crispy crumble, both the ingredient ratios and technique matter. The proportions are already taken care of in the recipe — just measure everything carefully. Make sure to use cold butter and quickly rub it into the dry ingredients. Don’t overwork the mixture; you want uneven crumbs rather than a smooth dough. I also recommend making the crumble first and chilling it in the fridge while preparing the filling. Bake until deeply golden and crisp.
How to make the perfect vanilla custard sauce?
The key is temperature control. Heat the milk, cream, vanilla, and a pinch of salt until hot but not boiling. In a separate bowl, whisk the egg yolks with sugar. Slowly add a small amount of the hot milk mixture while whisking constantly to temper the yolks. Then pour everything back into the saucepan and cook over very low heat, stirring continuously, until the sauce slightly thickens. Be careful not to boil it, otherwise the yolks may curdle. For an extra smooth texture, strain the sauce through a fine sieve before serving.
If you love rhubarb season as much as I do, make sure to check out my other rhubarb recipes too.
- Porridge with rhubarb | Protein
- Rhubarb cake with almonds
- Rhubarb & custard tart
- Rhubarb & strawberry smoothie
Rhubarb crumble with vanilla custard
Ingredients
- 300 g rhubarb
- 2 apples
- 2 tbsp sugar
- 1 tbsp potato starch / corn starch
Crumble
- 80 g butter (cold)
- 120 g wheat flour
- 60 g oats
- 60 g sugar
- 20 g walnuts
- pinch of salt
Vanilla custard sauce
- 125 ml milk
- 125 ml heavy cream
- 3 egg yolks
- 45 g sugar
- 1 tsp vanilla paste
Instructions
- Prepare the crumble. In a bowl, combine the flour, oats, sugar, chopped walnuts, and salt. Add the cold butter, cut into cubes, and rub everything together with your fingertips until crumbly. Place the crumble in the fridge while preparing the filling.
- Preheat the oven to 180°C.
- Cut the rhubarb into pieces and peel and dice the apples. Transfer the fruit to a baking dish and mix with sugar and potato starch.
- Sprinkle the chilled crumble evenly over the fruit. Bake for about 35–40 minutes, until golden brown on top.
- Meanwhile, prepare the custard sauce. Heat the milk, cream, vanilla paste, and a pinch of salt. In a separate bowl, whisk the egg yolks with sugar, then slowly pour in a little of the hot milk mixture while whisking constantly to temper the yolks. Pour everything back into the saucepan and cook over low heat, stirring continuously, until the sauce slightly thickens. Do not let it boil. For an extra smooth sauce, strain it through a sieve before serving.
- Serve the rhubarb crumble warm with the vanilla custard sauce.
tips
- Calories: 460 kcal
- Protein: 6 g
- Fat: 23 g
- Carbohydrates: 57 g
- Fiber: 4 g
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