{"id":11764,"date":"2026-05-16T11:24:07","date_gmt":"2026-05-16T10:24:07","guid":{"rendered":"https:\/\/goodbalancedfood.com\/?p=11764"},"modified":"2026-05-16T11:24:09","modified_gmt":"2026-05-16T10:24:09","slug":"rhubarb-crumble","status":"publish","type":"post","link":"https:\/\/goodbalancedfood.com\/en\/rabarbar-pod-kruszonka\/","title":{"rendered":"Rhubarb crumble with vanilla custard"},"content":{"rendered":"

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 \u2014 it takes the whole dessert to another level. And the best part? Making a perfectly silky sauce is much easier than you might think.<\/p>\n\n\n

\"Rabarbar<\/figure>\n\n\n

Rhubarb crumble \u2013 Do you need to peel rhubarb?<\/h2>\n\n\n\n

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\u2019s worth peeling off the outer layer. You\u2019ll usually notice while slicing whether the rhubarb needs peeling or not. That\u2019s why I always try to pick thinner, younger stalks when shopping.<\/p>\n\n\n\n

How to make the crumble crispy?<\/h2>\n\n\n\n

For an extra crispy crumble, both the ingredient ratios and technique matter. The proportions are already taken care of in the recipe \u2014 just measure everything carefully. Make sure to use cold butter and quickly rub it into the dry ingredients. Don\u2019t 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.
<\/p>\n\n\n\n

How to make the perfect vanilla custard sauce?<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

\"Rhubarb<\/figure>\n\n\n\n

If you love rhubarb season as much as I do, make sure to check out my other rhubarb recipes too.<\/p>\n\n\n\n