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Rhubarb Crumble with Custard Sauce




Source of Recipe


Taste of Homes Magazine-Garden Fresh Recipes issue


List of Ingredients




8 cups chopped fresh or frozen rhubarb
1 1/4 cups sugar, divided
2 1/2 cups all purpose flour
1/4 cup packed brown sugar
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 heavy whipping cream
1 1/4 tsp. vanilla extract

Recipe



In a saucepan, combine rhubarb and 3/4 cup of sugar. Cover and cook over medium heat, stirring ocasionally, until the rhubarb is tender, about 10 minutes. Pour into greased 13x9 inch baking dish. In a bowl combine flouir, brown sugar, oats and remaining sugar. Cut in butter until crumbly, sprinkle over rhubarb. Bake at 400 degrees 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 degrees and mixture thickens, about 15-20 minutes. Remove from the heat, stir in vanilla. Serve warm over rhubarb crumble. Makes 12 servings of crumble and 2 1/2 cups of custard.