Best Ever Rhubarb Crumble. A delicious easy dessert with juicy sweet and tangy rhubarb and a crisp, crunchy topping. A perfect pudding made from scratch.
For the Crumble topping
1cupor 125 g Flour
2/3cupor 75 g Ground Almonds
3ozand 1/2 or 100 g chilled butter cut into small cubes about 1-2cm piecesjust under 1 stick
1/3cupor 60 g regular sugar
For the Filling
2lbsor 1 Kg Rhubarbcut into 1 inch pieces
3Tablespoonregular sugaradjust to your taste
Switch oven on to 180C, 350F, Gas 4. Make the crumble topping.
In a mixing bowl, add all the crumble topping ingredients and using your fingers, rub the butter into the flour until it resembles breadcrumbs
You can use a food processor for the rubbing in, but it's more washing up! It should only take you 3 minutes or so by hand.
Make the filling. Wash and cut the rhubarb into 1 inch pieces. Place in the dish and spread evenly. Add the sugar, sprinkling evenly.
If you wanted to freeze this, you could use those aluminium containers to make the crumble and freeze before you put in the oven. When you want to use it, defrost and bake as normal. This does freeze very nicely.
Cover the rhubarb completely with the crumble topping, but do not smooth the topping flat. Lumps and bumps will add to the crunchy texture.
Bake in the oven for 40 minutes. Serve warm with some delicious custard or ice cream.