Rhubarb Crumble & Vanilla Custard
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9 rates
Preparation : 10 min
Cooking : 45 min
Total time : 55 min Rest : 0 min
6 people
600 g of rhubarb
50 g of caster sugar
0.5 tsp of vanilla bean paste
30 ml of lemon juice
150 g of plain flour
100 g of cold butter
30 g of light brown sugar
30 g of caster sugar
0.5 tsp of vanilla bean paste
50 g of flaked almonds
6 egg yolks
30 g of caster sugar
0.5 tsp of vanilla bean paste
200 ml of whole milk
Associated products
RECIPE STEPS
1
Add the rhubarb, sugar, and vanilla to the metal bowl. Run the program.
- 600 g of rhubarb
- 50 g of caster sugar
- 0.5 tsp of vanilla bean paste
- 30 ml of lemon juice
Expert
05:00 / 1A / 110°C
2
Pour the stewed rhubarb into a baking dish.
3
In the metal bowl add the rest of the ingredients for the crumble topping.
On EXPERT, PULSE the ingredients until the butter is in small chunks.
This will roughly take 5- 10 pulses.
- 150 g of plain flour
- 100 g of cold butter
- 30 g of caster sugar
- 0.5 tsp of vanilla bean paste
- 50 g of flaked almonds
- 30 g of light brown sugar
Expert
01:00 / 4 / __°C
4
Sprinkle as much of the crumble mixture over the rhubarb as you want.
5
Bake at 180° C for 20-25 minutes.
6
Whilst the crumble is baking, use the rinse function to clean the metal bowl to make the custard.
Regular rinse
00:50 / Auto / 40°C
7
Put all the ingredients in at once and run the program.
- 6 egg yolks
- 200 ml of whole milk
- 0.5 tsp of vanilla bean paste
- 30 g of caster sugar
Expert
15:00 / 4 / 82°C
8
If the custard so too thin, run the programme for an extra 5 minutes to thicken slightly.
9
Spoon the hot crumble into a bowl and pour over lashings of vanilla custard.
© Magimix
1 comment
lovely with extra custard. yum