rhubarb & strawberry custard crumble




Prep Time


Cook Time

You won’t believe this amazing crumble topping has just three ingredients.



For the rhubarb & strawberry custard crumble

  • 300g fresh or defrosted strawberries — halved
  • 300g rhubarb — diced
  • 1⁄4 cup caster sugar
  • 1 1⁄2 cups brown sugar
  • 2 cups flour
  • 200g butter
  • 600ml ready-made thick custard


For the rhubarb & strawberry custard crumble

  • To make the filling, place the strawberries, rhubarb and caster sugar in a saucepan and simmer gently for 20 minutes. Leave to cool.
  • Preheat the oven to 180°C (160°C fan bake). Line a baking tray with baking paper.
  • To make the crumble, place the brown sugar, flour and butter in a bowl and mix well.
  • Spread out on the prepared tray and toast in the oven for 20 minutes.
  • To assemble, pour the strawberry and rhubarb mix into a high-sided ovenproof dish.
  • Top with the custard and then the crumble mixture.
  • Bake for 20 minutes and serve hot.