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Rhubarb crumble
The first rhubarb of spring under a golden crumble. Tart meets sweet, warm meets cool. Serve lukewarm with a spoon of cream.
65 min · 6 servings
Ingredients
Units
- rhubarb500 g
- caster sugar100 g
- wheat flour150 g
- butter100 g
- rolled oats75 g
- brown sugar50 g
- cinnamon1 tsp
Method
- 1
Cut the rhubarb into pieces and toss with the caster sugar. Spread in a buttered dish.
- 2
Rub together the flour, butter, oats, brown sugar and cinnamon into a crumbly mixture.
- 3
Scatter the crumble over the rhubarb. Bake at 200°C (392°F) for about 25 minutes until golden.
- 4
Let cool slightly and serve lukewarm, ideally with vanilla cream.
Allergens
Contains: gluten, milk
Produced in a kitchen that handles nuts, milk, eggs and gluten.
Allergies? Always check the packaging of the products you use. Labels can vary between brands.
Diet
Notes
Works just as well with apple or plum in autumn. Oats may contain gluten.
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