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Rhubarb Crumble




Source of Recipe


Helen's British Cooking


List of Ingredients




Rhubarb - 450g, cut in 2.5 cm (1 inch) pieces
Granulated sugar - 75-100g (3-4 oz)
Plain flour - 175g (6 oz)
Butter - 75g (3 oz)
Caster sugar - 50g (2 oz)



Recipe



Pre-heat oven to 190 °C / 375 °F / Gas 5.

Put the fruit into a 1.1 litre (2 pint) oven-proof dish in layers with granulated sugar.

Sift the flour into a bowl.

Rub butter into flour until mixture resembles fine breadcrumbs.

Stir in the caster sugar.

Sprinkle the crumble mixture thickly and evenly over the fruit.

Press down lightly with palm of hand then smooth the top with a knife.

Bake for 15 minutes.

Reduce temperature to 180 °C / 350 °F / Gas 4.

Cook for a further 45 minutes or until top is lightly brown.

Serve with fresh double cream, crème fraîche or custard.

Serves 4.