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Rhubarb Crumble with Custard Sauce Recipe

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This recipe for Rhubarb Crumble with Custard Sauce is from Two Best Friends' Family Favorites and More, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups chopped fresh or frozen rhubarb
1-1/4 cups sugar, divided
2-1/2 cups flour
1/4 cup packed brown sugar
1/4 cup quick cooking oats
1 cup cold butter

Custard Sauce:
6 large egg yolks
1/2 cup sugar
2 cups whipping cream
1-1/2 tsp. vanilla
Directions:
Directions:
In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes. Pour into a greased 13 x 9 inch baking pan. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut butter into mixture till crumbly; sprinkle over rhubarb. Bake at 400ºF for 30 minutes. Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in the cream. Cook and stir over low heat until a thermometer reads 160ºF and mixture thickens, about 15 to 20 minutes. Remove from heat; stir in vanilla. Serve warm over crumble.

 

 

 

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