Eggs recipes
Rhubarb crumble with custard sauce recipes
Rhubarb crumble with custard sauce
3 1/2 lbs. fresh rhubarb, washed,
trimmed and cut into 1 inch pieces
1 1/4 cup sugar
1 cup unsalted butter, chilled,
cut into pieces
2 1/2 cups flour
Sauce
- 2 cups heavy cream
- 6 egg yolks
- 1/2 cup sugar
- 1 tsp. vanilla
- Butter a 3 quart baking pan or dish. Put
- the rhubarb in a saucepan with 3/4 cup sugar
- Cover and cook for 10 minutes, until rhubarb
- is tender. Put the cooked rhubarb in the
- prepared pan. Sift flour and rub in butter
- with your fingers or pastry blended. Add
- remaining 1/2 cup sugar and sprinkle mixture
- over fruit. Bake for 30 minutes at 400 or until
- top is nicely brown. While rhubard is baking,
- make custard sauce. Warm cream in a
Sauce
- pan. Whisk egg yolks and sugar together
- until light and thick. Pour the warm cream
- over the egg-sugar mixture, combine and
- return to saucepan. Cook over low heat,
- stirring constantly until slightly thickened
- Remove from heat and let cool slightly
- before adding vanilla. Strain if desired. Serve
- the warm crumble with the sauce. Serves 8
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