Rhubarb Crumble Recipe
Servings: 6 servings
Calories:
Ingredients
For the filling:
- 800 g rhubarb* trimmed and cut into 2–3cm chunks
- 4 tbsp caster sugar adjust to taste depending on how tart your rhubarb is
- 1 tsp ground cinnamon
For the crumble topping:
- 225 g plain flour
- 110 g cold butter cubed
- 110 g demerara sugar
Instructions
- Set your oven to 180°C (160°C fan) / 350°F / Gas 4.
- In a baking dish (roughly 20x20cm or similar), toss the rhubarb with the 4 tbsp caster sugar. Sprinkle the 1 tsp of ground cinnamon over the top followed by 2 tbsp of water.
- In a mixing bowl, rub the flour and butter together with your fingertips until it looks like breadcrumbs (or pulse in a food processor).
- Stir in the brown sugar.
- Scatter the crumble topping evenly over the rhubarb mixture. Don’t press it down – you want those lovely crumbly bits to stay light and crisp.
- Bake in the oven for 35–40 minutes, until the topping is golden brown and the rhubarb is bubbling up around the edges
Notes
*I used 800g of rhubarb. You don't have to use this exact amount, for example, if you only have 700g of rhubarb it's fine to just use that.
