Ingredients
8 cups chopped fresh or frozen rhubarb
1-1/4 cups sugar, divided
2-1/2 cups all-purpose flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 cup cold butter
Custard Sauce:
6 large egg yolks
1/2 cup sugar
2 cups heavy whipping cream
1-1/4 teaspoons vanilla extract
Directions
In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes. Pour into a greased 13x9-in. baking dish.
In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400° for 30 minutes.
Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a thermometer reads 160° and mixture thickens, 15-20 minutes. Remove from the heat; stir in vanilla. Serve warm over rhubarb crumble.