Go Back
Print Recipe

Rhubarb Crumble

Course: Dessert, Pudding
Cuisine: British, English
Keyword: Crumble, Crumble Shack, Rhubarb
Servings: 8

Equipment

  • Baking tin

Ingredients

  • 400 g 6 long stalks of thick green rhubarb, chopped into 4cm lengths
  • 150 g sugar
  • 1 tbsp ground cinnamon
  • 300 g self-raising flour
  • 200 g cold butter, chopped small
  • 100 g brown sugar

Instructions

  • Preheat the oven to 180C
  • Lay the rhubarb in one layer in a roasting tin. Sprinkle with sugar and cinnamon and bake for half an hour, or until tender but still holding its shape.
  • In the meantime, make the crumble topping by rubbing the butter and flour together with your fingers until it's like thick sand. Add the brown sugar.
  • Remove the rhubarb and place into a buttered baking tray measuring 20cm x 20cm.
  • Sprinkle the crumble topping over the top and bake for half an hour or until the top is golden and bubbling.
  • Serve with ice cream or custard.