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Close up of Rhubarb Crumble cut into slices drizzled in white chocolate
50Total Time
20Prep Time
30Bake Time
16Serves
A little effort

Rhubarb Crumble Slices

18 Reviews

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.

50Total Time
20Prep Time
30Bake Time
16Serves
A little effort

Method

  1. 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.

  2. 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.

  3. Step 3:

    Press the oaty mixture into the base of the pan until even.

  4. Step 4:

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

  5. 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.

  6. 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.

  7. Step 7:

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

  8. 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
  • 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

Utensils

  • 20 x 30cm tin
  • Baking paper
  • Bowl

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