Rhubarb crumble slices - recipe

Ingredients

Recipe , Rhubarb , Crumble , Traybake

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
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

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

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
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

Cool before refrigerating, cut into slices before serving.

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