A Swedish favorite, smulpaj features a layer of fruit topped with an oaty crumble.
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INGREDIENTS:
1⁄3 cup all-purpose flour
1⁄3 cup light brown sugar
5 tbsp unsalted butter, softened
3⁄4 cup oats
1⁄2 tsp ground cinnamon
For the filling
10oz (300g) rhubarb, trimmed and chopped into 3⁄4in (2cm) chunks
1⁄4 cup granulated sugar
1 tsp cornstarch
For the custard
12⁄3 cups whole milk
1⁄4 cup heavy cream
3 large egg yolks, at room temperature
1½ tbsp granulated sugar
1 tbsp cornstarch
½ tsp vanilla extract
Check also : turkey noodle casserole
METHOD:
1 Preheat the oven to 375ºF (190ºC). Combine the flour and brown sugar in a bowl. Rub in the butter until the mixture resembles coarse bread crumbs. Add the oats and cinnamon, mix well, and set aside.
2 For the filling, combine the rhubarb, granulated sugar, and cornstarch in the ovenproof dish. Gently pack the filling down, spread the flour topping over the top, and shake the dish lightly to help it settle evenly. Place it on a baking sheet.
3 Bake for 30 minutes, until the top is golden and the filling is soft when pierced with a knife. Remove and let rest for 5–10 minutes. Meanwhile, for the custard, heat the milk and cream in a heavy-bottomed saucepan for 5–6 minutes, until steaming.
4 In a heatproof bowl, whisk the egg yolks, granulated sugar, cornstarch, and vanilla extract until well combined. Gradually add the milk mixture, whisking until the sugar has melted. Pour the custard back into the pan.
5 Cook the custard over gentle heat for another 5–8 minutes, stirring constantly, until it is thick enough to coat the back of a spoon. Remove from the heat and serve warm with the smulpaj. You can store the smulpaj, covered, in the fridge for 1–2 days.
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