Rhubarb Crumble

Looking for a comforting British pudding? Enjoy our rhubarb crumble recipe that is full of tangy sweetness with a butter crunch, paired beautifully with piping hot custard.

Ingredients: 

• 800g rhubarb, chopped into roughly 5cm pieces 

• 50g golden caster sugar 

• 1tsp vanilla extract 

• 1 tsp cornflour 

• Custard, to serve 

For the topping

• 200g self raising flour 

• 50g custard powder 

• 150g salted butter 

• 125g golden caster sugar 

• 25g demerara sugar 

Method:

Step 1: Start by making the crumble topping, add the flour, custard powder and butter into a generously sized bowl and using your fingertips rub together until the mixture is like breadcrumbs. Add in both sugars and mix together using your fingertips. 

Step 2: Using a large bowl, add the chopped rhubarb, caster sugar, vanilla, and cornflour and stir until all rhubarb pieces are coated then pop it to the side for 30 minutes to macerate. Transfer the rhubarb into a large baking dish and spread the mixture out so it has an even layer. Taking the crumble topping, sprinkle it over the top ensuring it covers all the rhubarb. 

Step 3: Heat the oven to 200C/180C fan/gas 6. Pop the crumble in the oven for 40 to 45 minutes until the top of the crumble is golden and the edges are bubbling from the rhubarb filling. 

Step 4: Leave the rhubarb crumble to cool down for 10 minutes. While it's cooling down, using the Morphy Richards Milk Pan, tip the custard into the pan and stir until the custard reaches the desired temperature. Serve and enjoy! 

Recipe inspired by BBCGoodFood.