Easiest Way to Prepare Rhubarb crumble in 13 Minutes for Mom

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, rhubarb crumble. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Rhubarb crumble is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Rhubarb crumble is something which I’ve loved my entire life.

Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud. Bright pink and fruity rhubarb, baked with sugar, vanilla, and cardamom, with brown sugar, butter, and flour crumble topping.

To get started with this particular recipe, we must prepare a few components. You can cook rhubarb crumble using 4 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Rhubarb crumble:

1. Make ready 8 large sticks of rhubarb
2. Get Golden caster sugar
3. Take Plain flour
4. Take Block unsalted butter

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Instructions to make Rhubarb crumble:

1. Preheat the oven to 170°c fan.
2. Chop the rhubarb into 3 inch pieces and put them in a baking dish.
3. Sprinkle the rhubarb with 8 tbps of golden caster sugar and 4 tbsp of cold water. Toss the rhubarb until coated in the sugar.
4. Put the rhubarb in the oven to begin softening. Wait for 10 minutes and then remove from the oven.
5. Then make the crumble topping. Add 262g of plain flour and 165g of golden caster sugar to a mixing bowl. Cut 165g of cold butter into small chunks and add to the flour and sugar.
6. Rub the butter into the flour and sugar until the mixture resembles fine breadcrumbs. Be patient when doing this, it will take approx 10 minutes. You need to make sure there are no chunks of butter left.
7. Evenly cover the rhubarb with the crumble topping. Then lightly press it down with a fork.
8. Put the crumble into the oven for 35-40 minutes until the top is light brown and the liquid seeping through the top has caramelized. Serve in bowls with vanilla ice cream or custard.

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