Rhubarb Crumble I

Rhubarb Crumble I — a recipes for dessert recipe, 7 ingredients, about 75 min.

Serves 4 · 75 min · Recipes for dessert

contains glutencontains dairycontains alcohol

No forks yet — be the first Sign in to rate

Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

400 g (1 ¾ cup or 14 oz) rhubarb, cut into pieces roughly 1.5 cm long (no need to be consistent)
15 g (2 tbsp) light brown sugar
75 g (2 ½ oz) butter or margarine, cut in pieces
100 g (3 ½ oz) plain flour
50 g (1 ¾ oz) wholemeal flour
50 g (1 ¾ oz) white granulated sugar
1 pinch cinnamon (optional)

Make it lactose-friendly

75 g (2 ½ oz) butter or margarine, cut in pieces → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Preheat the oven to 200°C (180°C fan).
Rinse and drain the rhubarb pieces, and place them in a deep ovenproof dish. Add the light brown sugar and mix briefly.
Put the flours in a mixing bowl. Add the butter. With your fingers (not the palms of your hands), rub the butter into the flour until it resembles breadcrumbs.
Sprinkle the sugar and cinnamon over this mixture, and mix them in briefly.
Sprinkle the crumble mixture over the fruit, making a complete layer. Do not press the topping down—you want it light and crumbly.
Put the dish in the oven (no lid) for 35–45 minutes until crisp and a bit brown.
Serve with custard.

We refine our recipes every week — check back for sharper, clearer steps.