Rhubarb Custard Crumble – a delicious recipe with custard powder, sugar, milk, rhubarb, flour, margarine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven 190u00b0C / 375u00b0F / Gas Mark 5.
2
Mix the Bird's Custard Powder with the granulated sugar in 200ml of the milk.
3
Bring the rest of the milk to the boil.
4
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.
5
Reserve to one side.
6
Place the drained rhubarb in a 2 litre oven proof dish and pour over the custard.
7
Sift the flour into a bowl, rub in the margarine until the mixture resembles fine bread crumbs, and stir in the brown sugar.
8
Sprinkle the crumble mixture over the rhubarb and custard.
9
Bake in the oven for 25 minutes or until golden.
614
kcal
Calories
8
g
Fat
116
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 50 g custard powder (Bird's), 50 g granulated sugar, 1 liter milk, 1100 g rhubarb (in light syrup), and more.
Yes, Rhubarb Custard Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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