Rhubarb Crumble I

Name: Rhubarb Crumble I
Total time: 75 min
Yield: 4 servings
Ingredients: 400 g (1 ¾ cup or 14 oz) rhubarb, cut into pieces roughly 1.5 cm long (no need to be consistent); 15 g (2 tbsp) light brown sugar; 75 g (2 ½ oz) butter or margarine, cut in pieces; 100 g (3 ½ oz) plain flour; 50 g (1 ¾ oz) wholemeal flour; 50 g (1 ¾ oz) white granulated sugar; 1 pinch cinnamon (optional)

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…

75 min · serves 4

Ingredients

400 g (1 ¾ cup or 14 oz) rhubarb, cut into pieces roughly 1.5 cm long (no need to be consistent)
15 g (2 tbsp) light brown sugar
75 g (2 ½ oz) butter or margarine, cut in pieces
100 g (3 ½ oz) plain flour
50 g (1 ¾ oz) wholemeal flour
50 g (1 ¾ oz) white granulated sugar
1 pinch cinnamon (optional)

Steps

Preheat the oven to 200°C (180°C fan).
Rinse and drain the rhubarb pieces, and place them in a deep ovenproof dish. Add the light brown sugar and mix briefly.
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.
Sprinkle the sugar and cinnamon over this mixture, and mix them in briefly.
Sprinkle the crumble mixture over the fruit, making a complete layer. Do not press the topping down—you want it light and crumbly.
Put the dish in the oven (no lid) for 35–45 minutes until crisp and a bit brown.
Serve with custard.

More recipes with rhubarb, brown sugar, butter or flour

Adapted from “Rhubarb Crumble I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.