Rhubarb Crisp with Custard
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
1061
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,061 cal. | (51 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 60 g | (240 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 27.6 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 35.4 μg | (79 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 911 mg | (23 %) | ||
| Calcium | 289 mg | (29 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 31.7 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 586 mg | |||
| Complete sugar | 67 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 ⅓ cups all-purpose flour
- 1 cup chopped Hazelnuts
- ⅔ cup caster sugar
- 1 egg yolk
- ⅔ cup soft butter
- 3 ⅓ cups Rhubarb (peeled and chopped into chunks)
- For the creme anglais
- ⅞ cup milk
- ⅞ cup cream (30% fat content)
- 1 Vanilla bean (split open, seeds scraped out)
- 5 egg yolks
- ⅓ cup caster sugar
How healthy are the main ingredients?
RhubarbPreparation
Kitchen utensils
1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 2 Glasses, 1 Citrus juicer
Preparation steps
1.
Preheat the oven to 220°C (200° fan) 425F, gas 7.
2.
Combine the flour, hazelnuts and 100 g caster sugar in a mixing bowl. Rub in the egg yolk and butter by hand to make the crumble.
3.
Place two-thirds of the crumble in a greased baking dish and press down firmly to form the base. Chill for approx. 1 hour.
4.
Place the rhubarb on the base and sprinkle the remaining sugar over. Top with the remaining crumble. Bake for approx. 30 minutes until golden brown.
5.
For the creme anglaise: Scrape out the seeds from the vanilla pod, add them to the milk and cream in a small pan and gradually bring to a boil. Beat the egg yolks with the sugar in a bowl until thick and creamy.
6.
Stir the hot cream and milk into the egg yolks, return to the pan through a fine sieve, and stir continuously over a very low heat until thickened; do not boil. Serve with the crumble.
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