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Rhubarb Crumble I

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the United Kingdom | Dessert | Rhubarb

Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Dessert

Tags: english, kid-friendly, recipes for crumble, recipes for dessert, recipes using butter, recipes using granulated sugar, recipes using light brown sugar, recipes using rhubarb, recipes using rice flour, recipes with images, recipes with metric units, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ARhubarb_Crumble_I)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ARhubarb%20Crumble%20I&oldid=4587314

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Preheat the oven to 200°C (180°C fan).
  2. Rinse and drain the rhubarb pieces, and place them in a deep ovenproof dish. Add the light brown sugar and mix briefly.
  3. 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.
  4. Sprinkle the sugar and cinnamon over this mixture, and mix them in briefly.
  5. Sprinkle the crumble mixture over the fruit, making a complete layer. Do not press the topping down—you want it light and crumbly.
  6. Put the dish in the oven (no lid) for 35–45 minutes until crisp and a bit brown.
  7. Serve with custard.