Rhubarb Crumble Slices

  • Total Time

    50m
    • Prep Time

      20m
    • Bake Time

      30m
  • Serves

    16


Don't want a whole crumble? Try this delicious crumble slice with tangy rhubarb and a crunchy oat base, perfect for afternoon tea.

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a shallow 20cm x 30cm tin with baking parchment.

  2. Sift the flour into the bowl, add the sugar and butter and rub together until it starts to come together, use a food processor if desired. Mix through the oats with clean hands to combine.

    • 180g Allinson Self-Raising White Flour
    • 110g Billington's Unrefined Golden Caster Sugar
    • 180g Salted Butter
    • 250g Porridge Oats
  3. Press the oaty mixture into the base of the pan until even.

  4. Toss the rhubarb with the sugar and extract and sprinkle evenly over the oaty mixture.

    • 400g Rhubarb (Trimmed & Chopped to 3cm Lengths)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 1 tsp Nielsen Massey Vanilla Extract
  5. For the topping add the sugar, flour and butter to a bowl and use your fingers to blend to form clumps that range in sizes. Stir through the flaked almonds.

    • 110g Billington's Unrefined Demerara Sugar
    • 80g Allinson Plain White Flour
    • 75g Salted Butter (Room Temperature)
    • 50g Almonds (Flaked)
  6. Sprinkle the topping over the rhubarb and bake in the preheated oven for 30 minutes or until golden. Let it cool in the tin.

  7. Melt the white chocolate and either pipe or drizzle all over the top of the crumble topping.

    • 40g White Chocolate
  8. Cool before refrigerating, cut into slices before serving.

Let's Bake

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Reviews

  1. 5 star rating

    It's our favourite dish for rhubarb, always a winner and we save a bit of time by using a food processor for the mixing bit. Quite forgiving as well as we sometimes "adjust" quantities of ingredients depending on what we have in the cupboard. Oh, also works with coconut oil instead of butter

  2. 5 star rating

    Didn't have chocolate for the top but I don't think it needs it. So delicious!

  3. 5 star rating

    Delicious, I didn't have enough rhubarb so made up the weight with strawberries, only added 80g of sugar to base 50g to Rhubarb and 50g to topping, still plenty sweet enough.

  4. 4 star rating

    Lovely - had searched all my books for a rhubarb slice recipe, and then found this one.

    I ran out of sugar, but think there's maybe a bit too much in the instructions. Had it hot with yoghurt.

  5. 5 star rating

    The three layers make the recipe seem complicated but it was very easy and the result was very tasty! I cooked it for an extra 15 mins to get it golden brown and the rhubarb oozing, and cut the sugar down a bit. Will definitely make it again!

  6. 5 star rating

    Agree with everyone else - fantastic recipe and very simple to sort out as well

  7. 5 star rating

    Absolutely amazing and easy recipe!! I soaked my rhubarb in sugar water overnight and cut the sugar in the middle layer to offset. Not much left as a make ahead recipe as it was so good for dessert!

  8. 5 star rating

    Really enjoyed making this...very simple. Had loads of rhubarb and wanted to make something I had never made before. They are absolutely delicious... a taste of heaven. Next time I will try cut back the sugar by about 20%.

  9. 4 star rating

    Excellent! I cut down the sugar a bit as I didn't have quite enough.
    They are delicious. Will definitely make again.

  10. 5 star rating

    Wow.

  11. 5 star rating

    Brilliant recipe. Very simple to make, and delicious! Will definitely make again.

  12. 4 star rating

    Yummy and didn’t need extra choc on top
    Will do again and try different fruit

  13. 5 star rating

    I keep coming back to this recipe. Absolutely delicious bars that always go down well with friends

  14. 5 star rating

    These are fabulous, and I have never liked rhubarb! A recipe that's easy to make and was enjoyed by all.

  15. 5 star rating

    I hadn't got any rhubarb, so i looked in my cupboard and found a tin of cherry pie filling. I will definitely be making this again, so versatile that any fruit you fancy would go.. Slices are really big, so you might need to cut them in half for little people! Definitely recommend, so quick and easy.

  16. 5 star rating

    Rhubarb being very plentiful, I'm always on the lookout for different ways to use it. This was super easy and absolutely delicious. My friends loved it too.

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