A delicious twist on the classic dessert, featuring rhubarb and raspberries with a crunchy custard cream biscuit crumble. This recipe yields a delightful dessert that can be served warm with custard.
1: Preheat the oven to 180C/160Fan/Gas 4.
2: Trim and cut the rhubarb into 2 cm slices and place in your bake set dish or dishes.
3: Add raspberries if using and spoon over 2 tbsp of sugar and 1 tbsp of custard powder or cornflour/flour.
4: Mix everything together and set aside.
5: In a bowl, place the remaining sugar, flour, and butter, broken into pieces and rub together to create a crumbly mixture.
6: Break the custard creams into pieces by placing them in a bag and breaking them with a rolling pin.
7: Transfer the broken biscuits into the crumble mix bowl and combine everything.
8: Scatter the crumble mix over the fruit mix evenly.
9: Bake in the oven for 20-30 minutes or until the fruit is bubbling and the crumble is golden brown.
10: Optionally, place a full custard cream biscuit on the surface 5 minutes before removing from the oven.
11: Allow to cool slightly before serving with custard.
