Silky vanilla custard, tart rhubarb, golden oat crumble, comforting flavor, easy to make, seasonal favorite, perfect for cozy gatherings.
Why You’ll Love This Recipe
This recipe is the perfect way to enjoy rhubarb in season. The custard is creamy and lightly sweetened, letting the rhubarb’s natural tang shine through. The crumble topping adds a delightful crunch and buttery flavor that makes every spoonful satisfying. It’s rustic, easy to make, and a fantastic make-ahead option for dinner parties, potlucks, or quiet weekends at home.
Ingredients
- 3 cups chopped fresh rhubarb
- 3/4 cup granulated sugar (divided)
- 2 tablespoons cornstarch
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
For the crumble topping:
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into cubes
Directions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish or baking dish.
- In a bowl, toss chopped rhubarb with 1/4 cup granulated sugar and cornstarch. Let sit while preparing the custard.
- In another bowl, whisk together eggs, remaining 1/2 cup granulated sugar, milk, cream, vanilla extract, and salt until smooth.
- Spread the rhubarb evenly in the prepared dish, then gently pour the custard over the top.
- For the crumble, mix flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
- Sprinkle the crumble mixture evenly over the rhubarb and custard.
- Bake for 45–55 minutes, until the custard is set and the topping is golden. Tent loosely with foil if the top browns too quickly.
- Let cool slightly before serving. Enjoy warm or chilled.
Servings And Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Calories: Approximately 320 kcal per serving
Variations
- Berry Twist: Add strawberries or raspberries with the rhubarb for a fruitier flavor.
- Nutty Topping: Mix chopped pecans or walnuts into the crumble for extra texture.
- Spiced Custard: Add a pinch of nutmeg or cardamom to the custard mixture.
- Gluten-Free: Use a gluten-free flour blend for the topping.
- Mini Servings: Bake in ramekins for individual desserts.
Storage/Reheating
- Storage: Store covered in the refrigerator for up to 3 days.
- Reheating: Reheat gently in the oven at 300°F for 10–15 minutes or enjoy cold.
- Freezing: Freeze after baking, tightly wrapped. Thaw in the fridge and reheat in the oven before serving.
FAQs
Can I Use Frozen Rhubarb?
Yes, just thaw and drain it well before using to prevent excess moisture in the custard.
How Will I Know When The Custard Is Set?
The custard should jiggle slightly in the center but not be runny. A knife inserted near the center should come out mostly clean.
Can I Make This Ahead Of Time?
Absolutely. It keeps well and tastes even better the next day.
What Can I Serve This With?
It’s delicious on its own or served with whipped cream, vanilla ice cream, or Greek yogurt.
Can I Reduce The Sugar?
Yes, but keep in mind rhubarb is quite tart. Reducing the sugar too much might make it overly sour.
Is It Possible To Make This Dairy-Free?
Yes, use almond or oat milk and coconut cream as substitutes. The custard may be slightly less creamy.
Can I Add Oats To The Crumble?
Definitely! Replace 1/4 cup of the flour with rolled oats for a more rustic texture.
Why Is My Topping Too Soft?
Make sure the butter is cold when making the crumble and avoid overmixing to maintain a crumbly texture.
Can I Use Other Fruits Instead Of Rhubarb?
Yes, this base works well with apples, peaches, or plums, though you may need to adjust sugar levels.
Should I Serve It Warm Or Cold?
Either! Warm for a comforting dessert or cold for a refreshing treat.
Conclusion
Baked rhubarb custard crumble is the perfect blend of creamy, tart, and crunchy—all in one comforting dish. It’s simple to prepare, endlessly adaptable, and a great way to highlight rhubarb’s unique flavor. Whether served warm from the oven or chilled the next day, this dessert is a delightful way to welcome the season.
Explore More Sweet Sensations
If you loved the tart-sweet balance in this Baked Rhubarb Custard Crumble, you might also enjoy these delightful fruit-forward desserts:
- Cherry Almond Bundt Cake – A moist, elegant cake bursting with cherry and almond flavor.
- Peach Pie Cruffins – Buttery cruffins layered with luscious peach pie filling.
- Rustic Blueberry Butter – A rich and spreadable preserve perfect on scones or toast.
- Mini Peach Pies – Bite-sized treats with flaky crusts and juicy peach centers.
- Blackberry Dream Cobbler – A comforting cobbler layered with sweet, tart blackberries.
Baked Rhubarb Custard Crumble
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rustic and comforting dessert featuring tart rhubarb baked into a silky vanilla custard and topped with a golden, buttery crumble.
Ingredients
- 3 cups chopped fresh rhubarb
- 3/4 cup granulated sugar (divided)
- 2 tablespoons cornstarch
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
For the crumble topping:
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into cubes
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish or baking dish.
- In a bowl, toss the chopped rhubarb with 1/4 cup granulated sugar and cornstarch. Set aside to macerate while preparing the custard.
- In a separate bowl, whisk together the eggs, remaining 1/2 cup granulated sugar, milk, cream, vanilla extract, and salt until smooth.
- Spread the rhubarb mixture evenly in the prepared baking dish, then gently pour the custard over the top.
- To make the crumble topping, combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Sprinkle the crumble evenly over the custard and rhubarb.
- Bake for 45–55 minutes, or until the custard is set and the topping is golden brown. If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.
- Let cool slightly before serving. Enjoy warm or chilled.
Notes
- Substitute part of the rhubarb with strawberries for a sweeter twist.
- Serve with whipped cream or vanilla ice cream for added indulgence.
- Can be made a day ahead and served chilled.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg