Rhubarb Crumble

Rhubarb pie reminds me of summer days at my grans house in Eshowe, she often used to make the most divine pie smothered in vanilla custard and ice cream *swoon*, so seeing as spring has horded in the hot weather, and my gran had given me a pile of peeled (yey) rhubarb stalks, the natural thing seemed to bake some Rhubarb Crumble.

I chopped the rhubarb into small pieces (about 5cm ish)

Since this was a first attempt, I just assumed that the rhubarb had to be boiled first, but i am sure that you can just adjust the baking time and put the stalks in raw (maybe chopped a bit smaller).

The crumble was super easy to make, literally took me 10min and since my Kenwood mixer is in need of repair, I just mixed this with my hand held Braun mixer....oh so easy!

The recipe didn't call for it, but i just sprinkled a teeny weeny bit of cinnamon (mmmmmmm) and a dash of extra sugar on top.

Was totally heavenly with a dollop (ok maybe more) of cream and a dash of vanilla custard.

Makes 1 large crumble. (I made 6 individual crumbles)

Rhubarb:

Fresh Rhubarb Stalks (use as many as required)

Boil these in some water with generous amounts of sugar

Crumble:

1 ½ cups all-purpose flour

2tsp baking power

¾ cup sugar (plus extra for sprinkling)

1 beaten egg

125g melted butter

Put all ingredients, except the melted butter, into a bowl and mix until ‘crumbly’ texture is achived

Place rhubarb in a greased, oven proof container

Sprinkle extra sugar over mixture

Crumble crumb over rhubarb

Sprinkle a bit of cinnamon and sugar over the crumb topping

Pour melted butter over the top of the crumble

Bake for about 25 min in a 200 degree Celsius oven

Enjoy with generous amounts of ice-cream, custard or fresh cream (or ALL of them :) OH YEAH)

Download the recipe card here:
Rubarb Crumble Recipe Card

Download the Front and Back cover fore the folder here:
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