Crunchy Rhubarb Crumble – a delicious recipe with flour, butter, rolled oats, sugar, sesame seeds, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180C/350F/Gas 4. Place the flour in a large bowl and cut the butter into cubes. Add to the flour and rub in with the fingertrips until the mixure looks like fine breadcrumbs, or blend for a few seconds in a food processor.
2
Stir in the rolled oats, demerara sugar, sesame seeds and cinnamon. Mix well and reserve.
3
Prepare the rhubarb by removing the thick ends of the stalks and cut diagonally into 2.5 cm chunks. Wash thoroughly and pat dry with a clean tea towel. Place the rhubarb in a 1.1 litre pie dish.
4
Sprinkle the caster sugar over the rhubarb and top with the reserved crumble mixture. Level the top of the crumble so that all the fruit is well covered and press down firmly. If liked, sprinkle the top with a little extra caster sugar.
5
Place on a baking sheet and bake in the preheated oven to 40-50 minutes, or until the fruit is soft and the topping is golden brown. Sprinkle the pudding with some more ca.
6
ster sugar and serve hot with custard or cream.
372
kcal
Calories
13
g
Fat
58
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 125 g plain flour, 50 g butter, softened, 50 g rolled oats, 50 g demerara sugar, and more.
Yes, Crunchy Rhubarb Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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