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Rhubarb and custard crumbles

Serves   6-8
Prep time: 15 mins
Cooking time: 20 mins

Rhubarb and custard is a classic combination, and the two come together in these beautiful mini crumbles to make a truly spectacular dessert. Using pre-made Pams Finest custard and only five other ingredients, they are ideal for entertaining in the cooler months. 

Rhubarb and custard crumbles

Ingredients

Method

Ingredients

  • 600g fresh rhubarb, 2cm dice 
  • 2 Tbsp + ⅓ cup caster sugar 
  • 500g Pams Finest vanilla bean custard
  • ½ cup Pams plain flour 
  • 70g Pams ground almonds 
  • 70g Pams sliced almonds
  • 75g chilled Pams pure butter, diced 

Method

  1. Preheat your oven to 180 degrees celsius fan bake. In a bowl, mix together the diced rhubarb and 2 Tbsp caster sugar, and leave to sit for 10 minutes. 
  2. Divide the rhubarb evenly amongst 6-8 greased ovenproof ramekins. Next evenly divide the vanilla custard amongst the ramekins, then set aside. 
  3. To make the crumble topping, place the remaining sugar, flour, almonds and chilled butter into a food processor. Pulse until the mixture resembles breadcrumbs, then remove the blade and use your hands to bring the mixture together. 
  4. Place the ramekins onto a baking tray, then sprinkle the crumble topping evenly over the top. Bake for 20-25 minutes, or until the crumble topping is golden and the filling is bubbling.
  5. Leave to cool for 5 minutes before serving, then enjoy while hot.  

Skill level: Easy

Chef's tip:

Serve these scrumptious crumbles with a scoop of vanilla ice cream, or a dollop of creamy Greek-style yoghurt.