A mix of sweet crumble and tart rhubarb, this version of rhubarb crumble is a perfect late summer or autumn treat.
Serve this classic warm with cold cream, hot custard or simply on its own.
Rhubarb Crumble
Ingredients
- Filling
4-5 stalks of rhubarb
1/2 cup brown sugar
- Topping
1 1/2 cups flour
1 cup brown sugar
1 teaspoon of salt
1/2 cup melted butter
Directions
- Cut rhubarb stalks into 2 inch pieces.
- Add rhubarb pieces, sugar, and a splash of water to a medium saucepan, cover and simmer on a very low flame for 10 – 15 min.
- Preheat oven to 200C
- Once rhubarb is soft but the pieces are still holding shape, transfer filling to a baking dish.
- For the topping, combine the flour, sugar and salt in a mixing bowl.
- Add melted butter and mix until rough crumbs appear
- Pour topping over filling and bake for 20 – 30 min or until golden brown.
- Serve warm on its own or with your choice of cold cream or hot custard.
