Rhubarb Crumble Slices
20 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.
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.
Ingredients for this step
- Allinson's Self-Raising White Flour (180g)
- Billington's Unrefined Golden Caster Sugar (110g)
- Salted butter (180g)
- Porridge oats (250g)
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.
Ingredients for this step
- Rhubarb (trimmed & chopped to 3cm lengths) (400g)
- Billington's Unrefined Golden Caster Sugar (110g)
- Nielsen-Massey Vanilla Extract (1 tsp)
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.
Ingredients for this step
- Billington's unrefined demerara sugar (110g)
- Allinson's plain white flour (80g)
- Salted butter (room temperature) (75g)
- Almonds (flaked) (50g)
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.
Ingredients for this step
- White chocolate (40g)
Step 8
Cool before refrigerating, cut into slices before serving.
Ingredients
For the Base
- 180gAllinson's Self-Raising White Flour
- 110gBillington's Unrefined Golden Caster Sugar
- 180gSalted butter
- 250gPorridge oats
For the Filling
- 400gRhubarb (trimmed & chopped to 3cm lengths)
- 150gBillington's Unrefined Golden Caster Sugar
- 1 tspNielsen-Massey Vanilla Extract
For the Topping
- 110gBillington's unrefined demerara sugar
- 80gAllinson's plain white flour
- 75gSalted butter (room temperature)
- 50gAlmonds (flaked)
- 40gWhite chocolate