Elaine Lemm

Rhubarb Crumble with Custard

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Great Book Of Yorkshire Pudding
The Great Book Of Yorkshire Pudding

By Elaine Lemm

Published 2018

  • About

No Sunday lunch is complete without a traditional British pudding.

Ingredients

Crumble

  • 12 stalks of fresh rhubarb, washed, cut into 5cm/2” pieces
  • 4 tbsps water
  • 8 <

Method

Heat the oven to 180°C/350°F/Gas 4.

Place the rhubarb and water into a 4 cm/1½” deep ovenproof dish and sprinkle the sugar over.

In a baking bowl rub the butter, sugar and flour together until it resembles fine sand, then sprinkle over the rhubarb.