Rhubarb and custard crumble bars

Rhubarb and custard crumble bars

The crumble topping adds crunch to the tangy rhubarb in this retro bake. Great for using up seasonal produce, the fruity bars are best served with a cup of tea
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Heat the oven to 180C/160C fan/gas 4. Butter a 22cm square tin and line with baking parchment. Combine the caster sugar, flour, oats and ground almonds in a large bowl, then stir in the melted butter. Set aside 250g of the crumble mixture in the fridge, then press the rest, using the back of a spoon or spatula, into the base of the tin in an even layer. Bake for 15 mins or until just golden. Cool for 10 mins.
  2. Step 2

    Toss the rhubarb with the brown sugar and cornflour in a bowl. Spread the custard over the biscuit base, then spoon over the rhubarb mixture. Scrunch the reserved crumble mixture between your fingers and scatter all over the top, along with the flaked almonds. Bake for 40 mins or until the fruit is bubbling and the custard golden. Allow to cool, then chill for 1 hr in the fridge before slicing to serve.