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Rhubarb & Custard Crumble



  • 300ml Brothers Rhubarb & Custard Cider
  • 500g Rhubarb (sliced into thumb-sized chunks)
  • 200g Golden Granulated Sugar
  • Breadcrumbs


  • 250ml non-dairy milk
  • 1.5tbsp Cornstarch or Cornflour
  • 1.5tbsp Maple Syrup


  • 110g Margarine
  • 110g Icing Sugar
  • 250g Plain Flour


  • 150g Golden Granulated Sugar
  • 150g Margarine
  • 300g Plain Flour

Need to warm yourself up this winter? Try our Rhubarb & Custard Vegan dessert with a difference. Our homage to the classic British desert.


  • Place the rhubarb, sugar and Brothers Rhubarb & Custard Cider in a medium sized saucepan.
  • Bring it to boil then simmer for 5 minutes. Leave it to cool.


  • In a small jug, add the cornflour. Pour a little of the non-dairy milk. Mix well. Keep aside.
  • In a saucepan add the rest of the milk and maple syrup. Add the cornstarch mixture and mix.
  • Turn the heat to medium while stirring constantly.
  • Remove from the heat when you reached a thicker smooth sauce. Leave it to cool.

Vegan Rhubarb & Custard Crumble

  • Mix the margarine, icing sugar and plain flour in a mixing bowl until it forms a dough. Don't over mix it.
  • Place it in the fridge for 20 minutes to cool.


  • Mix the sugar, margarine and plain flour until it looks like bread crumbs. Keep aside.
  • Roll out your pastry and place it in a 9" baking ring.
  • Put plenty of breadcrumbs on the pastry.
  • Add your custard, following with the poached rhubarb.
  • Finally put the crumble on top.
  • Bake it in a preheated oven on 180°C for 45 minutes or until golden brown.

Vegan Rhubarb & Custard Crumble


Recipe courtesy of

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