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Who doesn't love a bit of rhubarb crumble? Forced rhubarb is cooked with sugar to remove the tartness, making the base for a tasty, bite-sized treat. Bake until golden brown, portion up and enjoy. See method
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Preheat the oven to gas 6, 180°C, fan 160°C and line a 22cm square baking tin with nonstick baking paper, overhanging the sides a little.
In a large bowl, beat together the butter and sugar with an electric whisk or wooden spoon until pale and fluffy. Add the eggs, one at a time, beating between each, then add the vanilla. Mix together the flour, baking powder and salt in another bowl, then stir into the butter mixture. Use your hands to bring together to a smooth dough.
Weigh out 550g of the mixture and press evenly into the base of the tin. Use a glass to roll over and smooth the surface. Toss the filling ingredients together, then scatter (don’t press) over the base.
Rub the remaining dough, 1 tbsp flour and the almonds between your fingers until the dough has crumbled into smaller chunks. Scatter evenly over the rhubarb.
Bake for 40-45 mins until golden and the fruit is bubbling. Leave to cool in the tin, then lift onto a chopping board. Slice into bars and dust with icing sugar to serve. Best eaten on the day, but will keep for 2-3 days in the tin covered with kitchen paper.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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