Rhubarb Crumble & Vanilla Custard

Recipe by: Magimix

★ ★ ★ ★ ★ ☆ 9 ratings

Preparation : 10 min

Cooking : 45 min

Total time : 55 min

Rest : 0 min

Accessories :

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

COOK EXPERT

RECIPE STEPS

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

Pour the stewed rhubarb into a baking dish.

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

Sprinkle as much of the crumble mixture over the rhubarb as you want.

Bake at 180° C for 20-25 minutes.

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

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

If the custard so too thin, run the programme for an extra 5 minutes to thicken slightly.

Spoon the hot crumble into a bowl and pour over lashings of vanilla custard.

1 comment

elaine56596

lovely with extra custard. yum

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