Print

Cozy British Rhubarb Crumble Recipe with Crunchy Oats and Custard Delight

British rhubarb crumble - featured image
Print Recipe

A comforting British dessert featuring tangy rhubarb, a crunchy oat crumble topping, and a smooth, creamy custard. Perfect for cozy gatherings and easy to prepare.

Ingredients

Scale
  • 500g (1.1 lbs) rhubarb stalks, trimmed and cut into 1-inch pieces
  • 100g (½ cup) granulated sugar, adjust to taste
  • 1 tsp vanilla extract
  • 1 tsp fresh ginger, finely grated (optional)
  • 120g (1¼ cups) rolled oats
  • 100g (¾ cup) all-purpose flour (or gluten-free flour)
  • 80g (⅓ cup packed) brown sugar
  • 115g (½ cup or 1 stick) cold unsalted butter, cut into small cubes
  • ½ tsp ground cinnamon (optional)
  • A pinch of salt
  • 500ml (2 cups) whole milk (or dairy-free milk like oat milk)
  • 120ml (½ cup) double cream (optional)
  • 4 large egg yolks (room temperature)
  • 70g (⅓ cup) granulated sugar
  • 1 tsp vanilla bean paste or extract
  • 1 tbsp cornstarch

Instructions

  1. Preheat oven to 180°C (350°F). In a mixing bowl, combine rhubarb pieces with granulated sugar, vanilla extract, and grated ginger if using. Toss until evenly coated and let sit for 5 minutes.
  2. In a separate bowl, mix rolled oats, flour, brown sugar, ground cinnamon, and salt. Add cold cubed butter and rub into dry ingredients with fingertips until mixture resembles coarse breadcrumbs with pea-sized lumps.
  3. Pour rhubarb mixture into an oven-safe baking dish and spread evenly. Sprinkle oat crumble topping over the fruit without pressing down.
  4. Bake on the middle rack for 35-40 minutes until topping is golden brown and filling is bubbling. Tent with foil if topping browns too quickly.
  5. While baking, warm milk and cream in a saucepan over medium heat until just about to simmer. In a bowl, whisk egg yolks, sugar, vanilla, and cornstarch until pale and creamy.
  6. Slowly pour hot milk mixture into yolks while whisking constantly. Return to saucepan and cook on low heat, stirring constantly until custard thickens to coat the back of a spoon. Remove from heat.
  7. Let crumble sit for 5 minutes after baking. Serve warm with generous scoops of custard poured over the top.

Notes

Do not overwork the crumble topping to keep it crunchy. Adjust sugar to balance rhubarb tartness. Use cold butter for best crumble texture. Tent with foil if topping browns too fast. Custard can be made ahead and refrigerated. Reheat crumble in oven to restore crispness.

Nutrition

Keywords: rhubarb crumble, British dessert, oat crumble, custard, cozy dessert, easy crumble recipe, crunchy topping, traditional British dessert

Find it online: https://shimmersnack.com/cozy-british-rhubarb-crumble-recipe-with-crunchy-oats-and-custard-delight/