absolutely amazing rhubarb custard crumble

meg tucker

meg tucker

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Summertime at its finest

Have you ever tasted summer? Then you haven’t had this rhubarb custard crumble before, because mark my words it completely defines summer. This recipe was JUST created today, quite literally by chance. We were so excited when my friend Skylar dropped off a giant bundle of rhubarb on our front step that I immediately got to work breaking it all down. Guys, I processed and chopped 9lbs of rhubarb! (yes, we weighed it) and then proceeded to make 4 bottles of rhubarb syrup and this glorious crumble. Want pics to prove how much I chopped? Here you go!

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Is it a pie or a crumble?

Great question! Here’s the thing, I think there is something spectacular about rhubarb custard pie. It’s by far, my favourite summertime dessert. BUT, I am not always a fan of pie crust, making or eating. Now this crumble topping however, is a game changer. I normally use this with my 30 Minute Fruit Bumble Crumble, but this just marries it all together!

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Rhubarb Custard Crumble

Juicy ripe rhubarb nestled into a sweet creamy custard base, topped with an almond cookie crumble "crust". HELLO SUMMER!
Course Dessert
Cuisine Canadian, Comfort Flavour
Keyword fruit crumble
Author Meg Tucker



  • 3 c chopped rhubarb
  • 1/2 c sugar
  • 2 tbsp flour


  • 3 eggs
  • 1 c sugar
  • 1/2 c flour
  • 1/3 c melted butter
  • 1 ⅓ c milk
  • 1 1/2 tsp vanilla
  • 1 pinch salt


  • 3/4 c flour
  • 1/2 c melted butter
  • 1/2 c sugar
  • 1/2 tsp almond extract
  • 1 pinch salt



  • Chop your rhubarb and toss with sugar and flour.
  • Spray a baking dish (I used a 2qt baking dish, you could use a 7×11 pan too), then pour in the rhubarb/flour mixture.


  • In a large bowl, whisk together your eggs, sugar, flour, milk, melted butter, salt, vanilla.
  • Pour into and over the rhubarb.


  • In another bowl, add flour, sugar, almond extract, melted butter and salt. Get in there with your hands and mix it all together until it's a loose crumble.
  • Scatter all the crumble mixture over the rhubarb and custard.
  • BAKE at 350 for about an hour. You want it to puff up, get golden, you want see caramelized bubbles on the sides of your baking dish. You also want your whole house will smell INCREDIBLE! **when you take it out of the oven, you will think it's still a little jiggly in the middle, but it's just the custard setting. It will still cook a little once it's out.
    ENJOY! xo

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