A New Delicious Simple Strawberry, Rhubarb and Custard Shortbread Crumble

Some the best combinations around include strawberry rhubarb, rhubarb custard and strawberry shortbread. So why not combine them and create this amazing dessert a strawberry rhubarb custard shortbread crumble.

This strawberry rhubarb custard crumble is a little different from the standard crumble and that is because it is the best when cold. It can totally be eaten warm and is so good but I do prefer it cold.

Now should this technically be called a bar or square rather than a crumble. Maybe but it is a bit messy the filling tends to stay quite wet and doesn’t hold its shape. So I decided crumble was more fitting.

You though can call them whatever you like.

Strawberries and rhubarb

What a fantastic combo. They are both spring fruit meaning seasonally they are available fresh at the same time of year unlike other fruit combos we may see.

Rhubarb tends to have a really sour flavour and needs something sweet paired with it to balance it out. Strawberries when at their best are soo sweet and juicy meaning they are a perfect complement to rhubarb they balance each other out so well.

Wanting to make this recipe out of season? Can you make it with frozen fruit? Yes, you will need to defrost the fruit before hand and drain any liquid that comes of them. Because this recipe has custard you don’t want extra liquid from the fruit.

Lets make this strawberry rhubarb custard crumble

Preheat the oven to 375F, 190C, gas mark 5

Grease your baking dish. This makes the dish a lot easier to clean.

Tools you need

• Medium mixing bowls. I love stainless bowls like these ones. Click here
• Small or medium saucepan
• 8×8 or similar sized oven proof baking dish. I love pretty baking dishes like this one. Click here
• Wooden spoon or spatula
• Balloon whisk like these ones. click here
• Measuring cups and spoons
• Optionally you can use a stand mixer for the topping. I love my kitchen aid mixer click here for mine

Make the custard

The first step it to make the custard. We want it to slightly cool before adding in the fruit. It will still be really warm, don’t worry that is fine we just don’t want it piping hot.

Ingredients for custard

• Heavy whipping cream. For the US this is called heavy cream. In the UK use whipping cream, I wouldn’t suggest using double cream as the custard would be too thick. Canada it is just whipping cream I would try to find one with the highest fat content., in BC I love Avalon cream
• Eggs The recipe technically calls for 4 eggs. Except for two of the eggs we only need the yolks. Don’t throw away the whites though, why not save them and make my fluffy pancakes. Click here and get the recipe they are amazing.
• Sugar. I use a granulated cane sugar
• Vanilla extract. Always try and use the real stuff, avoid the artificial kind

In a small or medium saucepan over a medium low heat add the whipping cream. We want to slowly heat it up to the point where it is scalding hot. This is the point just before it boils. The milk will have a frothy look to it. If the element is too hot you run the risk of burning your cream. This can be easy to do.

While the milk is heating up in a medium bowl whisk together the egg and sugar. Whisk them together until the sugar has dissolved.

Once the cream is hot slowly add it to the egg and sugar mixture. To do this you need to continue to gently whisk the egg mixture as you slowly pour in the cream. Don’t beat the mixture too hard we don’t want it get all bubbly.

Once all the cream has been add, continue to mix in the vanilla and a pinch of sea salt.

Pour the custard into the 8×8 oven proof baking dish and set aside.

Fruit filling

Ingredients

• Rhubarb. Chop your rhubarb into around 1cm or half inch pieces. Need around 4 cups worth of chopped rhubarb. It tends to shrink down quite a bit once its cooked.
• Strawberries. Cut into medium bite sized pieces.
• Cornstarch. In the UK this is known as cornflour.
• Sugar. I use a granulated natural cane sugar. I love the flavour of this sugar.

If you are using frozen fruit measure them before defrosting the tend to shrink quite a bit.

In a medium bowl you just need to combine all of the ingredients together. Mix them well so that there isn’t any lumps of cornstarch.

Set to one side while we make the topping

Shortbread topping

Ingredients

• Flour, any all purpose will work
• Ground almonds. You can grind you own if you want.
• Butter. I always try to use unsalted and that is because I like to add my own salt.
• Granulated cane sugar.
• Sea salt
• Optional If you would like more of the almond flavour to come through you can add almond extract. I would suggest around 1/2 tsp to 1 tsp depending on personal preference.

If you are using a stand mixer add all the ingredients in to the bowl. Using the paddle attachment mix on a medium setting until it forms a crumbly lumpy texture. We don’t want to over mix it and form a dough.

If you are doing it by hand then begin by rubbing the flour and butter together with your finger until you get a breadcrumb consistency.

Add in the rest of the ingredients, still using your hand mix it all together thoroughly. Take small clumps of the mixture and squish together to create that lumpy texture.

Combine and bake the strawberry rhubarb custard crumble

Spoon the fruit filling over the custard evenly.

Sprinkle the shortbread topping so that it completely cover the fruit and custard.

Bake for around 35 minutes

To check the strawberry rhubarb custard crumble and make sure it is done, you can do the jiggle test. Take it out of the oven and leave for a couple of minutes then wiggle the dish gently, the crumble shouldn’t move around too much once it is done.

If you would like to eat it warm leave to cool first for around 10-15 minutes. Otherwise if you would like it cold leave it on the coulter to cool then place into the fridge over night.

The strawberry rhubarb custard crumble should last for around a week in the fridge if it is kept in an air tight container.

Simple Cinnamon Roll Bread Pudding, Twist on a classic

Continue Reading Simple Cinnamon Roll Bread Pudding, Twist on a classic

Easy old fashioned gingerbread cake

Continue Reading Easy old fashioned gingerbread cake

Simple Pumpkin Spice Roll, with a cream cheese filling

Continue Reading Simple Pumpkin Spice Roll, with a cream cheese filling