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A really nice rhubarb crumble that everyone will love
Ingredients
- 245g (8.5oz) self-raising flour
- 165g (5.5oz) demerara sugar
- 60g (2oz) unsalted butter, cut into pieces
- 60g (2oz) margarine
- 1 tsp vanilla essence
- 700g (1.5lb) fresh rhubarb, washed and cut into 3cm (1in) pieces
- 2-3 tsp caster sugar
- Custard or cream, to serve
Essential kit
You will need a deep, oval, ovenproof baking dish, approx 30cm x 20cm (12in x 8in).
Method
Sift the flour into a large bowl, add the demerara sugar and mix well. Add the butter, margarine and vanilla essence and mix to a fine crumb consistency with your fingertips. Place in the fridge to chill.
Preheat the oven to 200C (400F), Gas Mark 6. Mix the rhubarb and caster sugar together and place in the base of a deep, oval, ovenproof baking dish, approx 30cm x 20cm (12in x 8in).
Cover the rhubarb with the chilled crumble topping and firm down the top a little. Cook in the oven for 35-45 minutes until golden brown. Serve with custard or cream.
