Rhubarb Crumble Recipe

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Looking for a delicious dessert recipe? Look no further. We’ve got the crumble recipe to top all crumble recipes! A sumptuous dinner party winner and the ultimate comfort food, this rhubarb and almond crumble is perhaps the most delicious way to use rhubarb when it is in season. So, if you’re bored of baking the classic apple crumbles, try your hand at this rhubarb crumble recipe instead.

Prep Time
15
minutes
Cook Time
40 mins
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Servings
8
For the crumbly topping
  • 250g Plain Flour
  • 125g Ground Almonds
  • 375g Tate & Lyle Fairtrade Dark Soft Brown Sugar
  • 200g Rolled Oats
  • 100g Flaked Almonds
  • 2 tsp Mixed Spice
  • 250g Butter (softened)
For the rhubarb filling
  • 800g Fresh Rhubarb (chopped into 1cm pieces)
  • 2 tsp Cornflour
  • 125g Tate & Lyle Fairtrade Golden Caster Sugar
To Serve
  • Cream, vanilla ice cream, vanilla custard, or Crème Fraîche
Instructions
HOW TO MAKE THIS RECIPE

Follow this simple, 5-step rhubarb crumble recipe for a delicious after-dinner treat.

1.    Preheat the oven to 160°C/325°F/Gas Mark 3.

2.    To make the crumbly topping, place all the dry ingredients in a large mixing bowl and stir well. Add the butter and bring together with your hands into rough crumbs.

3.    Divide the rhubarb between eight ramekins or into one large, oven-proof baking dish.

4.    Mix the corn flour with the Tate & Lyle Caster Sugar and sprinkle it evenly over the fruit. Spread the crumble topping over the fruit and press down very gently.

5.    Bake in the oven for 40 minutes until golden brown. Serve with cream, vanilla ice cream, Crème Fraiche, or vanilla custard.
 

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