Rhubarb Custard Crumble

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven 190°C / 375°F / Gas Mark 5.
  • Mix the Bird’s Custard Powder with the granulated sugar in 200ml of the milk.
  • Bring the rest of the milk to the boil.
  • Stir the boiling milk into the custard mixture, mix well and return to the pan. Bring to the boil stirring all of the time and simmer for 2-3 minutes.
  • Reserve to one side.
  • Place the drained rhubarb in a 2 litre oven proof dish and pour over the custard.
  • Sift the flour into a bowl, rub in the margarine until the mixture resembles fine bread crumbs, and stir in the brown sugar.
  • Sprinkle the crumble mixture over the rhubarb and custard.
  • Bake in the oven for 25 minutes or until golden.
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