Rhubarb Crumble & White Chocolate Custard

A timeless pudding to make the most of the seasonal rhubarb in Spring. The tangy fruit is balanced with the oaty crumble topping and chocolaty custard. 


  • No rhubarb? Swap for apples, pears, blueberries, blackberries or apricots. 
  • No vanilla paste? Try with orange zest instead, which pairs well with rhubarb. 

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 2


200 g Rhubarb

1 tsp Vanilla paste

60 g Unsalted butter (cold)

50 g Plain flour

25 g Rolled oats

50 g Caster sugar

For the custard:

50 g White chocolate

3 Egg yolks

40 g Caster sugar

2 tsp Corn flour

190 ml Milk of choice

1 tsp Vanilla paste


  1. Preheat the oven to 200C/180c fan/6 gas mark. Wash and trim the ends of the rhubarb, then cut into 3 cm lengths. Add the rhubarb to a small baking dish, add the vanilla and half of the sugar. Toss well to coat and set aside. 
  2. In a mixing bowl and using your finger tips, rub the butter, oats, sugar and flour together until it looks like breadcrumbs. Scatter the crumble over the rhubarb and bake for 30-35 minutes, until golden brown and the fruit is bubbling through the crust.
  3. In the meantime, make the custard. Add the egg yolks, cornflour and sugar into a mixing bowl. Add the milk and vanilla into a small pan and bring to a simmer. Whisk the yolks and sugar together, then gradually pour the hot milk mixture onto the yolk mixture, whisking constantly. Pour the mixture back into the pan. Heat gently, stirring with a whisk, until the custard is thickened, but before any lumps form. Add the white chocolate and stir until melted in the custard.
  4. Serve the crumble hot and drizzle the white chocolate custard on top. Enjoy! 
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How to store

Wrap and store the cooked crumble in the fridge for up to 3 days, or in the freezer for up to 3 months. Leave the defrost in the fridge overnight then reheat in a preheated oven at 180C/160c fan/4 gas mark, for 20 minutes, or until piping hot. 

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