Rhubarb & Pear Flapjack Crumble with Hazelnuts and Birds Custard

Premier Foods

Premier Foods

Standard Supplier 6th March 2015

Rhubarb & Pear Flapjack Crumble with Hazelnuts and Birds Custard

Number of portions: 10
Prep time: 20 minutes
Cooking time: 30 minutes
Cost per portion: XX

Rhubarb is just coming into season in spring and at the same time the pear season comes to a close. This recipe combines the two, which are topped with a flapjack and crumble mix and served with Bird’s Custard.


  • • 600g Rhubarb
  • • 600g Pear
  • • 50g Soft brown sugar
  • • 200g McDougalls Flapjack Mix
  • • 200g McDougalls Crumble Mix
  • • 50g Sliced hazelnuts
  • To serve
  • • 1ltr Bird’s Custard (ready to use)


1. In a large pan, mix the rhubarb, pear and sugar, warm through until the fruit starts to soften, then allow to cool.

2. Mix together the flapjack mix, crumble mix and hazelnuts and place on a baking tray before baking at 170°c, for approximately 10 minutes or until golden brown and allow to cool.

3. To assemble the dish: on a baking tray, place the fruit mix into 10 individual rings and gently press down.

4. Top each ring with the flapjack crumble mix.

5. Bake at 170°c for approximately 10 minutes until warm.

6. Using a palette knife or fish slice, carefully remove each portion from the tray onto a plate, with the ring still on.

7. Once plated, remove the ring and serve with hot Bird’s Custard.

Hints & Tips

• You can also make this crumble in a large roasting tray, by simply pressing the flapjack and crumble mix onto the fruit and baking for approximately 25 minutes at 170°C, until golden brown

• You can also sprinkle McDougalls Crumble Mix onto a variety of baked goods, prior to baking, such as muffins, sponges or tray bakes

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