Rhubarb Crumble Slices

These rhubarb crumble slices are a take on the classic dessert, and served slice-style they make for the perfect picnic pudding.

These rhubarb crumble slices are a take on the classic dessert, and served slice-style they make for the perfect picnic pudding.

rhubarb crumble slices

Rhubarb Crumble Slices

Makes 12-16 slices | Preparation time 30 mins plus cooling | Baking time 15-20 mins followed 30 mins

Ingredients

For the base:

  • 185g butter, softened
  • 75g caster sugar
  • 260g plain flour, sifted

For the filling:

  • 500g chopped rhubarb
  • 125g caster sugar

For the crumble topping:

  • 150g plain flour
  • 80g butter, cubed
  • 2 tsp mixed spice
  • 80g Demerara sugar
  • 50g chopped mixed nuts
Method
  1. To prepare the topping, place the flour in a bowl and rub in the butter using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar and nuts then set aside for use later on.
  2. Preheat the oven to 180˚C/160˚C fan/gas mark 4 then grease and line a 17x28cm tin with baking paper. For the base, cream the butter and sugar together in a large bowl until light and fluffy. Stir in the flour and bring together to form a sticky dough.
  3. Press the dough into the prepared tin ensuring the base is evenly covered – if the dough is too sticky to work with simply cover with a sheet of baking paper and manipulate it through the baking paper. Prick all over the dough with a fork then bake for 15-20 mins until evenly golden. Leave in the tin to cool on a cooling rack.
  4. While the base is baking make the filling by placing the rhubarb and sugar in a saucepan over a low heat. Stir frequently until the sugar dissolves then increase the heat to a very slight simmer. Keep stirring regularly and allow to simmer for approx 5-10 mins until the rhubarb is soft and starts to lose its shape. Remove from the heat and allow to cool slightly.
  5. Drain the rhubarb to remove excess liquid then spoon the mixture evenly on top of the cooled base. Sprinkle the crumble mixture on top of the rhubarb and bake for 30 mins until golden on top. Allow to cool completely in the tin on a cooling rack and once cold cut into slices. As the water content is high in rhubarb the crumble and base will get a little soggy if left so it's best eaten the same day, although you can store it the fridge for a day or so.

TIP:

* Add your favourite spice to the crumble instead of mixed spice and for a nut free crumble use crushed biscuits instead of the nuts.


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