Rhubarb Crumble I
Rhubarb crumble is a traditional British dessert. Served traditionally with custard (though you can of course serve with cream or ice cream) it is a hearty, filling, and warm feast, best served after a light meal. This version has a flour-based crumble topping, it and simply uses rhubarb and sugar as the filling (unlike the cornstarch etc. in other versions). The rhubarb juice acts as a sufficient sauce.
- Prep
- 20 min
- Cook
- 47 min
- Total
- 1 hr 7 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat the oven to 200°C (180°C fan).
Procedure
Rinse and drain the rhubarb pieces, and place them in a deep ovenproof dish. Add the light brown sugar and mix briefly.
Procedure
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.
Procedure
Sprinkle the sugar and cinnamon over this mixture, and mix them in briefly.
Procedure
Sprinkle the crumble mixture over the fruit, making a complete layer. Do not press the topping down—you want it light and crumbly.
Procedure
Put the dish in the oven (no lid) for 35–45 minutes until crisp and a bit brown.
Procedure
Serve with custard.
Photo: Myriam · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
