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Rhubarb Crumble I
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the United Kingdom | Dessert | Rhubarb
schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587314
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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)
Directions
- 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.