DESSERT RECIPE: Rhubarb Crumble

8-cups chopped rhubarb
11/4-cups sugar, divided
21/2-cups flour
1/4-cup packed brown sugar
1/4-cup quick-cooking oats
1-cup cold butter
Custard Sauce:
6-egg yolks
1/2-cup sugar
2-cups whipping cream
11/4-tsps vanilla

In a saucepan, combine rhubarb and 3/4-cup sugar
Cover and cook over medium heat, stirring occasionally, until rhubarb is tender, about 10 minutes
Pour into greased 13x9x2" baking pan
In a bowl, combine flour, brown sugar, oats and remaining sugar
Cut in butter until crumbly; sprinkle over rhubarb
Bake 400*F 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*F and mixture thickens, about 15-20 minutes
Remove from the heat; stir in vanilla
Serve warm over rhubarb crumble.
 

MORE DESSERT RECIPES

MORE RHUBARB RECIPES