Description
A rustic and comforting dessert featuring tart rhubarb baked into a silky vanilla custard and topped with a golden, buttery crumble.
Ingredients
Scale
- 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