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  • Sarah L Samuels

Rhubarb Crumble

Updated: May 13

One of my favourite desserts is a crumble and you can add lots of different fruits to a crumble but in this version I have used Rhubarb as it's one of my personal favourites.


I like plenty of fruit and crumble topping on my crumbles. There is nothing more disappointing than trying to find the fruit under a thick uncooked topping! So I have a decent amount of fruit under my topping in this recipe.




It can be enjoyed with custard or cream and is delicious after Sunday lunch. It's pretty quick to put together and you don't need any fancy mixers or food processors just a bowl and your fingers! It couldn't be easier to make a delicious pudding.


Start by pre-heating the oven to 190 degrees centigrade (170 fan).


Chop the rhubarb and place in a 18cm/7" diameter round dish or similar baking tin. Sprinkle the rhubarb with the caster sugar, mix together then set aside.



To make the topping put the flour and butter in a medium sized bowl.



Rub in the butter to flour. You still want to have small pieces of butter showing - it should not be fine breadcrumbs.



Add the sugar and mix until fully combined.



Sprinkle the topping over the prepared rhubarb in the baking tin.



Bake for 50 minutes until golden brown and the rhubarb is bubbling up at the sides.



Serve with custard or cream.




Rhubarb Crumble


Sarah's servings: 6

Sarah's skill: Easy

Baking time: 50 minutes


Ingredients:


Fruit

450g Rhubarb (chopped into 2cm pieces)

75g Caster Sugar


Topping

200g Plain Flour

150g Unsalted Butter

150g Caster Sugar


Method:

  1. Pre-heat the oven to 190 degrees centigrade (170 fan).

  2. Chop the rhubarb and place in a 18cm/7" diameter round dish or similar baking tin.

  3. Sprinkle the rhubarb with the caster sugar, mix together then set aside.

  4. To make the topping put the flour and butter in a medium sized bowl.

  5. Rub in the butter to flour. You still want to have small pieces of butter showing - it should not be fine breadcrumbs.

  6. Add the sugar and mix until fully combined.

  7. Sprinkle the topping over the prepared rhubarb in the baking tin.

  8. Bake for 50 minutes until golden brown and the rhubarb is bubbling up at the sides.

  9. Serve with custard or cream.






Sarah's extra slice.......


You can use any ovenproof bowl or tin to bake your crumble in. Mine was a round dish 18cm (7") diameter.


Lots of different fruit can be used in this crumble such as apples.


Why not make your own homemade custard?


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