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Easy Rhubarb and Custard Crumble Bars

Easy Rhubarb and Custard Crumble Bars

Delicious Easy Rhubarb and Custard Crumble Bars recipe with step-by-step instructions.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine British
Servings 12 bars
Calories 335 kcal

Equipment

  • 9x13-inch baking dish

Ingredients
  

Base and Crumble

  • 9.5 oz butter unsalted, preferably Kerrygold
  • 10.5 oz flour preferably King Arthur all-purpose
  • 2 oz brown sugar
  • 3 oz sugar
  • 1 teaspoon cardamom
  • 2 oz oats
  • 1 large egg yolk

Filling and Topping

  • 1 lb rhubarb cut into 1-inch pieces
  • 1 tablespoon cornflour
  • 1.5 oz sugar
  • 0.25 teaspoon ground cinnamon
  • 10 fl oz vanilla custard preferably Ambrosia ready-to-serve
  • 1 oz almonds flaked or slivered

Instructions
 

Preparation

  • Mix the butter, flour, brown sugar, and cardamom until it resembles coarse breadcrumbs. Divide in half, setting 200g aside. Mix the rest with oats for topping. Add egg yolk to the remaining crumble to form a shaggy dough.
  • Preheat the oven to 180°C (160°C fan). Line a 9x13 inch baking dish with parchment paper. Press the dough into the tin and prick with a fork. Bake for 15 minutes until golden.
  • Prepare rhubarb filling by combining rhubarb pieces with cornflour and sugar in a bowl. Toss to coat evenly and set aside.
  • Spread custard over the warm shortbread, then add rhubarb mixture. Top with oat mixture and bake for 40 minutes until rhubarb is tender and top is golden.
  • Sprinkle flaked almonds on top and bake for an additional 10 minutes. Let cool in the tin for at least 20 minutes before cutting.

Nutrition

Serving: 1barCalories: 335kcal
Keyword baking, Crumble Bars, Custard, Easy Recipes, rhubarb
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