• 12servings
  • 75minutes
  • 550calories

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Ingredients Jump to Instructions ↓

  1. 8 cups chopped fresh or frozen rhubarb

  2. 1-1/4 cups sugar, divided

  3. 2-1/2 cups all-purpose flour

  4. 1/4 cup packed brown sugar

  5. 1/4 cup quick-cooking oats

  6. 1 cup cold butter


  8. 6 egg yolks

  9. 1/2 cup sugar

  10. 2 cups heavy whipping cream

  11. 1-1/4 teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. Rhubarb Crumble Recipe photo by Taste of Home In a saucepan, combine rhubarb and 3/4 cup of sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes.

  2. Pour into a greased 13-in. x 9-in. baking dish. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400° for 30 minutes.

  3. Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a thermometer reads 160° and mixture thickens, about 15-20 minutes. Remove from the heat; stir in vanilla. Serve warm over rhubarb crumble. Yield: 12 servings (2-1/2 cups sauce).


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