An alternative flavour of crumble. Serve this rhubarb crumble with a thick layer of custard or some freshly whipped cream.
PREP TIME 15 minutesCOOK TIME 45 minutesMAKES 1
Ingredients
245g of self-rising flour
700g of diced rhubarb
165g of demerara sugar
60g of diced unsalted butter
60g of baking margarine
1 teaspoon of vanilla extract
3 teaspoons of caster sugar
Preparation method
Start by preheating the oven to 200°C.
In a large mixing bowl, sift the flour and the demerara sugar into the bowl before mixing. Add the butter, margarine, vanilla extract before mixing all the ingredients together with your hands until you have creamed a crumble texture.
Place into the fridge to cool.
In a separate bowl, mix together the rhubarb and caster sugar before dishing out into your baking dish or separate smaller dishes.
Cover the base of your chosen dish with the rhubarb and caster sugar mixture before covering with the chilled crumble from earlier.
Place the crumble into the preheated oven to bake for around 45 minutes or until it has turned golden brown.
