Cut the rhubarb into thumb sized pieces and place into a large saucepan with the caster sugar with a lid on for 10-15 minutes on a medium heat to soften. The rhubarb should still hold it shape.
Place the rhubarb into a baking tin and set aside.
For the crumble, weigh all the ingredients into a large bowl and rub the butter into the flour and sugar with your finger tips until it resembles bread crumbs.
Preheat the oven to 180°C.
Sprinkle the crumbs over top of the rhubarb in the baking dish and bake for 25-30 minutes. Serve with whipped cream and custard and enjoy.
Behind Every Bake
Classic Rhubarb Crumble
CATEGORY: All Recipes
COOK TIME: 35
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What you need:
Ingredients
500g of forced Rhubarb
100g of Caster Sugar
For the crumble
150g of Odlums Cream Plain Super Flour
85g of diced, chilled Butter
50g of light Brown Sugar
How to:
Cut the rhubarb into thumb sized pieces and place into a large saucepan with the caster sugar with a lid on for 10-15 minutes on a medium heat to soften. The rhubarb should still hold it shape.
Place the rhubarb into a baking tin and set aside.
For the crumble, weigh all the ingredients into a large bowl and rub the butter into the flour and sugar with your finger tips until it resembles bread crumbs.
Preheat the oven to 180°C.
Sprinkle the crumbs over top of the rhubarb in the baking dish and bake for 25-30 minutes. Serve with whipped cream and custard and enjoy.
