Rhubarb crumble slices - recipe


Rhubarb crumble slices

  • Prepare

  • Serves
    16

  • Cook

  • Skill
    Easy

4.0

Ingredients

For the base

For the filling

For the topping

Find similar in:




  1. 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.

  2. 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
  3. 3

    Press the oaty mixture into the base of the pan until even.

  4. 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
  5. 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)
  6. 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.

  7. 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
  8. 8

    Cool before refrigerating, cut into slices before serving.

Ar you sure?


Yes No

How can You describe this Recipe?


Save