About the Crumble Slices
Want to make a crumble that's easier to share? Try these delicious crumble slices, with tangy rhubarb and a crunchy oat base, so good you'll sneak a second (or third)!
Whether rhubarb has you in a whirl, or oats are your thing we have some yummy recipes waiting to be baked and enjoyed. Our Rhubarb and custard tarts taste just like rhubarb and custard boiled sweets, or try a delicious traybake cut into slices and shared at a coffee morning. Jane's Patisserie's Rhubarb and Custard Blondies does the trick.
Method
Step 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.
Step 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.
Step 3:
Press the oaty mixture into the base of the pan until even.
Step 4:
Toss the rhubarb with the sugar and extract and sprinkle evenly over the oaty mixture.
Step 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.
Step 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.
Step 7:
Melt the white chocolate and either pipe or drizzle all over the top of the crumble topping.
Step 8:
Cool before refrigerating, cut into slices before serving.
Ingredients
For the Base
- 180g Allinson's Self Raising White Flour
- 110g Billington's Unrefined Golden Caster Sugar
- 180g Salted butter
- 250g Porridge oats
- 180g Allinson's Self Raising White Flour
For the Filling
- 400g Rhubarb (trimmed & chopped to 3cm lengths)
- 150g Billington's Unrefined Golden Caster Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
For the Topping
- 110g Billington's unrefined demerara sugar
- 80g Allinson's plain white flour
- 75g Salted butter (room temperature)
- 50g Almonds (flaked)
- 40g White chocolate
- 110g Billington's unrefined demerara sugar
Utensils
- 20 x 30cm tin
- Baking paper
- Bowl
Recipe Reviews
Absolutely delicious and so easy to make. You just need good rhubarb!
Delicious. I used half the amount of sugar, I also used soft light brown. I did three quarters with rhubarb and the other with strawberries, as one person doesn’t eat rhubarb. It was enjoyed by all the family. Would make again.
This is a fantastic recipe and have done it over a dozen times, often used a bag of frozen mixed fruits (defrosted and drained) in place of the rhubarb, equally delish. I live in Cyprus and on my 7th attempt at growing rhubarb, finally managed it and got 800g only this morning. Looks like I'll be baking two portions this afternoon with my own rhubarb this time 👍👍
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
Didn't have chocolate for the top but I don't think it needs it. So delicious!
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.
Ingredients
For the Base
- 180g Allinson's Self Raising White Flour
- 110g Billington's Unrefined Golden Caster Sugar
- 180g Salted butter
- 250g Porridge oats
- 180g Allinson's Self Raising White Flour
For the Filling
- 400g Rhubarb (trimmed & chopped to 3cm lengths)
- 150g Billington's Unrefined Golden Caster Sugar
- 1 tsp Nielsen-Massey Vanilla Extract
For the Topping
- 110g Billington's unrefined demerara sugar
- 80g Allinson's plain white flour
- 75g Salted butter (room temperature)
- 50g Almonds (flaked)
- 40g White chocolate
- 110g Billington's unrefined demerara sugar
Utensils
- 20 x 30cm tin
- Baking paper
- Bowl