Rhubarb crumble slices - recipe
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Prepare
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Serves
16 -
Cook
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Skill
Easy
Ingredients
For the base
- 180 g Self-raising white flour
- 110 g Unrefined golden caster sugar
- 180 g Butter (salted)
- 250 g Porridge oats
For the filling
- 400 g Rhubarb trimmed and chopped into 3cm length
- 150 g Unrefined golden caster sugar
- 1 tsp Vanilla extract
For the topping
- 110 g Unrefined demerara sugar
- 80 g Plain white flour
- 75 g Butter (salted) at room temperature
- 50 g Almonds (flaked)
- 40 g White chocolate
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a shallow 20cm x 30cm tin with baking parchment.
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2
Sift the flour into the bowl, add the sugar and butter and rub together until it starts to come together, use a food processor if desired. Mix through the oats with clean hands to combine.
For this step you'll need:
- 180g Self-raising white flour
- 110g Unrefined golden caster sugar
- 180g Butter (salted) at room temperature
- 250g Porridge oats
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3
Press the oaty mixture into the base of the pan until even.
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4
Toss the rhubarb with the sugar and extract and sprinkle evenly over the oaty mixture.
For this step you'll need:
- 400g Rhubarb trimmed and chopped into 3cm length
- 150g Unrefined golden caster sugar
- 1tsp Vanilla extract
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5
For the topping add the sugar, flour and butter to a bowl and use your fingers to blend to form clumps that range in sizes. Stir through the flaked almonds.
For this step you'll need:
- 110g Unrefined demerara sugar
- 80g Plain white flour
- 75g Butter (salted) at room temperature
- 50g Almonds (flaked)
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6
Sprinkle the topping over the rhubarb and bake in the preheated oven for 30 minutes or until golden. Let it cool in the tin.
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7
Melt the white chocolate and either pipe or drizzle all over the top of the crumble topping.
For this step you'll need:
- 40g White chocolate
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8
Cool before refrigerating, cut into slices before serving.