Rhubarb Crumble
From Recipes
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 30 min |
| Source | Taste of Home 1999 |
| Yield / serves | 12 servings |
| Rating | Very good |
Ingredients
- 8 c chopped fresh or frozen rhubarb
- 1 1/4 c sugar, divided
- 2 1/2 c all-purpose flour
- 1/4 c packed brown sugar
- 1/4 c quick-cooking oats
- 1 c cold butter or margarine
Custard Sauce
- 6 egg yolks
- 1/2 c sugar
- 2 c whipping cream
- 1 1/4 t vanilla extract
Preparation
In a saucepan, combine rhubarb and 3/4 cup of sugar. Cover and cook over medium heat, stirring occasionally, until the thubarb is tender, about 10 minutes. Pour into a greased 13x9x2 inch baking dish.
In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in the butter until crumbly; sprinkle over rhubarb. Bake at 400° for 30 minutes.
Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a thermometer reads 160° and mixture thickens, about 15-20 minutes. Remove from the heat; stir in the vanilla. Serve warm over rhubarb crumble.
