Rhubarb crumble with custard
About £0.77 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Rhubarb400g
- Caster sugar120g
- Plain flour150g
- Butter90g
- Porridge oats40g
- Custard500g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 190°C. Chop the rhubarb (400g) and toss with 60g sugar in a dish.
Kitchen note Don't crowd the tray. Give everything a bit of space so it roasts, not steams. Two trays are better than one packed one.
- Rub the flour (150g) and butter (90g) together until like breadcrumbs. Stir in the oats (40g) and the rest of the sugar (120g).
Kitchen note Toast the bread properly, golden, not pale. It holds up better under anything wet.
- Scatter over the fruit.
- Bake until golden and bubbling at the edges (35 min). Hot custard (500g) on the side.
Kitchen note Every oven runs a bit hot or cold, so check bakes 5 minutes early. A skewer pushed into the middle should come out clean (or a bit fudgy for brownies).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.