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In a bowl place the gluten free plain flour, sugar and margarine. Begin by rubbing the margarine into the gluten free flour to spread it evenly through the mix, then bring together with your hands and work into a dough. Split 1/3 of the dough off and set aside for the crumble topping.
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Grease and line a 9in square baking tin and press the gluten free shortbread dough into the bottom of the tin. Using baking paper will help you lift it out once everything is cooked and set later.
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Place the gluten free shortbread in an oven preheated to gas mark 4/180c and bake for 15 mins until firm and very slightly browned.
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Meanwhile, make your custard up. Place all but about 50ml of the milk into a saucepan and heat until warm. Leave the remaining milk in a jug.
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Mix the sugar and custard powder into the remaining 50ml of milk then pour into your pan of warm milk. Keep it on the heat and keep stirring as you pour. Keep stirring until your custard goes super thick, don't stop otherwise it will go lumpy.
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Thinly slice your rhubarb, this is going to go on top of your custard. I used a mandolin to make sure they were nice and thin and evenly sized.
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Once your gluten free shortbread is out of the oven, pour the custard on top of your shortbread, scatter the thin rhubarb slices on top then break up your remaining shortbread mix, crumble it between your fingers onto the top of the rhubarb and custard to make a chunky gluten free crumble.
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Return you bake to the oven and cook for a further 30-35 mins on gas mark 4/180c, the crumble on top will be lightly brown and the rhubarb softened.
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Leave your gluten free shortbread slice to go completely cold, I recommend refrigerating for at least 6 hours to make sure custard is completely set and chilled through then enjoy!
Gluten Free Rhubarb and Custard Crumble Shortbread Slice
Back to all recipes.This recipe is...
- Preparation Time: 15 Mins
- Cooking Time: 45 Mins
- This recipe makes 12
This recipe contains:
- Dairy
If you love the classic combination of rhubarb and custard, this gluten free rhubarb and custard crumble shortbread slice is sure to become a new favourite. With a soft gluten free shortbread base, a thick layer of creamy custard, fresh rhubarb and a golden gluten free crumble topping, every bite is packed with comforting flavours.
Despite looking impressive, this gluten free bake is surprisingly simple to make. It combines multiple classic desserts into one delicious traybake, making it perfect for afternoon tea, family gatherings or simply enjoying with a cup of tea. The custard sets beautifully as the slice chills, giving neat slices that are ideal for sharing.
As always, this recipe is suitable for people with coeliac disease, just remember to check which custard powder you are using as some carry may contain warnings.
If rhubarb is out of season, you could switch for strawberries as an alternative.
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