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Rhubarb custard crumble slice

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  • Egg free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian

Sweet and tart, creamy and crunchy, this ruby-red rhubarb crumble recipe ticks all the boxes.

  • Serves12
  • Cook time1 hour
  • Prep time15 minutes, + cooling time
Rhubarb custard crumble slice

Ingredients

  • 1 bunch rhubarb, trimmed, cut into 3cm pieces
  • 150g strawberries, halved
  • 1 orange, rind finely grated, juiced
  • 1 tsp ground cinnamon
  • 3/4 cup (165g) caster sugar
  • 1 cup (150g) plain flour
  • 1/2 cup (40g) shredded coconut
  • 125g butter, melted
  • 1/3 cup (40g) custard powder
  • 1 1/2 cups (375ml) milk

Crumble topping

  • 50g butter, chopped
  • 1/3 cup (50g) plain flour
  • 1/2 cup (45g) rolled oats
  • 1/4 cup (55g) brown sugar
  • 2 tbs flaked almonds
  • 1 tsp ground cinnamon

Nutritional information

Per serve: Energy: 1149kJ/275 Cals (13%), Protein: 4g (8%), Fat: 13g (19%), Sat Fat: 7g (29%), Carb: 36g (12%), Sugar: 19g (21%), Dietary Fibre: 3g (10%), Sodium: 16mg (1%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Line a rimmed baking tray with baking paper. Arrange the rhubarb and strawberry on the tray. Drizzle with orange juice and sprinkle with orange rind and 1 tbs sugar. Bake for 10 mins or until just tender.

  2. Step 2

    Meanwhile, grease the base and sides of a 16cm x 26cm slice pan and line with baking paper, allowing the sides to overhang. Combine the flour, coconut, butter and 1/3 cup (75g) of the remaining sugar in a bowl. Spoon into the prepared pan and use the back of the spoon to spread and press until smooth. Bake for 15-20 mins or until golden brown.

  3. Step 3

    Combine the custard powder and remaining sugar in a saucepan. Gradually add the milk, in batches, stirring well after each addition. Place over medium heat and cook, stirring constantly, for 5-7 mins or until the custard boils and thickens. Pour custard over the coconut mixture and top with rhubarb mixture.

  4. Step 4

    To make the crumble topping, place butter, flour, oats, sugar, almonds and cinnamon in a bowl. Use your fingertips to rub until the mixture is just combined. Sprinkle over the rhubarb mixture.

  5. Step 5

    Bake for 30 mins or until golden brown. Set aside in the pan to cool completely. Cut into squares to serve.

Recipe tip

COOK. STORE. SAVE.
Got cornflakes in the pantry? Use them instead of rolled oats to make the crumble topping.

Rhubarb custard crumble slice

Rhubarb custard crumble slice
  • Serves12
  • Cook time1 hour
  • Prep time15 minutes, + cooling time
Ingredients
  • 1 bunch rhubarb, trimmed, cut into 3cm pieces
  • 150g strawberries, halved
  • 1 orange, rind finely grated, juiced
  • 1 tsp ground cinnamon
  • 3/4 cup (165g) caster sugar
  • 1 cup (150g) plain flour
  • 1/2 cup (40g) shredded coconut
  • 125g butter, melted
  • 1/3 cup (40g) custard powder
  • 1 1/2 cups (375ml) milk

Crumble topping

  • 50g butter, chopped
  • 1/3 cup (50g) plain flour
  • 1/2 cup (45g) rolled oats
  • 1/4 cup (55g) brown sugar
  • 2 tbs flaked almonds
  • 1 tsp ground cinnamon
    Description

    Sweet and tart, creamy and crunchy, this ruby-red rhubarb crumble recipe ticks all the boxes.

    Method
    1. Step 1

      Preheat oven to 180°C. Line a rimmed baking tray with baking paper. Arrange the rhubarb and strawberry on the tray. Drizzle with orange juice and sprinkle with orange rind and 1 tbs sugar. Bake for 10 mins or until just tender.

    2. Step 2

      Meanwhile, grease the base and sides of a 16cm x 26cm slice pan and line with baking paper, allowing the sides to overhang. Combine the flour, coconut, butter and 1/3 cup (75g) of the remaining sugar in a bowl. Spoon into the prepared pan and use the back of the spoon to spread and press until smooth. Bake for 15-20 mins or until golden brown.

    3. Step 3

      Combine the custard powder and remaining sugar in a saucepan. Gradually add the milk, in batches, stirring well after each addition. Place over medium heat and cook, stirring constantly, for 5-7 mins or until the custard boils and thickens. Pour custard over the coconut mixture and top with rhubarb mixture.

    4. Step 4

      To make the crumble topping, place butter, flour, oats, sugar, almonds and cinnamon in a bowl. Use your fingertips to rub until the mixture is just combined. Sprinkle over the rhubarb mixture.

    5. Step 5

      Bake for 30 mins or until golden brown. Set aside in the pan to cool completely. Cut into squares to serve.