Rhubarb Crumble
Indulge in the perfect balance of tart and sweet rhubarb, buttery crumble with this easy rhubarb crumble recipe. Made with fresh rhubarb, caster sugar, and a crispy crumble topping, this comforting dessert is ideal for any occasion. Serve it warm with custard, cream, or ice cream for an irresistible treat.
Ingredients
Filling
- 600-800 g Rhubarb (Depending on how large your oven proof dish is)
- 50 g Caster Sugar
- 1 tsp Vanilla Extract
- 1 tsp Corn Flour
Crumble Topping
- 200 g Self-raising Flour
- 50 g Custard Powder
- 150 g Salted Butter
- 125 g Caster Sugar
- 25 g Demerara Sugar
Instructions
- Pre-heat the oven to 200C/180C fan/gas 6
- Wash the rhubarb
Crumble
- In a large bowl add the flour, custard powder and butter.
- Use your fingers to mix everything together to form a coarse breadcrumb like texture.
Filling
- Chop the rhubarb into 5 cm cubes
- To a large pot, add the chopped rhubarb, caster sugar, vanilla and corn flour.
- Mix to coat the rhubarb evenly.
- Heat the pot and stir occasionally until the sugar as dissolved and the rhubarb is soft while reducing in size.
Baking
- To an oven proof dish, add the rhubarb mix
- Sprinkle the crumble topping making sure all the filling is covered.
- Bake until the top is golden (20mins).