Rhubarb Crumble Slices
It’s rhubarb season. I LOVE rhubarb. When Dad grew his own rhubarb we used to eat the young stalks raw, dipping them in sugar. My mum makes a mean rhubarb and marmalade crumble and I think it’s possibly my favourite type of crumble. I’ve not had it for years though because rhubarb season isn’t really custard season and thou shalt always have custard with crumble.
I was recently sent some Allinson flour and Billington’s sugar by the team at BakingMad.com in return for trying out one of the recipes on the site. The first thing I saw when I went on the site (and as it happened was then recommended to me by BakingMad) was the Rhubarb Crumble Slice recipe. I’m afraid I didn’t go any further – summer-friendly rhubarb crumble is a winner for me. I think you could easily cut down the amount of sugar in the recipe if you don’t mind a bit of zing to your rhubarb. You could also make it using a whole range of fruits or indeed jam. It’s very easy to make and perfect for picnics or transporting as it’s pretty sturdy and any stray bit of crumble will tidy quite nicely into your mouth!
I have to admit, I used to use BakingMad a fair bit but had forgotten about it. It’s gained some nifty features since I was last there such as a shopping list generator an “Bake Made” which give full screen step by step instructions with the ingredients for each stage broken down. My only improvement would be that you could click anywhere on the page to move to the next stage – the less touch-time on the key pad when you’ve got sticky fingers the better.
As for other recipes, I’ve bookmarked quite a few. There’s some golf cupcakes on there that I think might have to get made for Mr B and a Mocha Loaf that I reckon would work nicely with a good cheese. There’s also an ‘antigravity cake’ that says it’s medium skill level….not sure about that!
Now for the Rhubarb goodness:
Rhubarb Crumble Slice
from Baking Mad
Serves at least 16
For the base:
180g Self-raising white flour
110g Unrefined golden caster sugar
180g Butter (salted)
250g Porridge oats
For the filling:
400g Rhubarb trimmed and chopped into 3cm length
150g Golden caster sugar (I think you only need half this and I used light muscavado for a deeper taste)
1tsp Vanilla extract (I used Nielsen-Massey)
For the topping:
110g Unrefined demerara sugar (oops – I used caster sugar!)
80g Plain white flour (
75g Butter (salted) at room temperature
50g Almonds (flaked)
40g White chocolate (I didn’t use this as I thought it was sweet enough)
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a shallow 20cm x 30cm tin with baking parchment.
Sift the flour into the bowl, add the sugar and butter and rub together until it starts to come together, use a food processor if desired. Mix through the oats with clean hands to combine.
Press the oaty mixture into the base of the pan until even.
Toss the rhubarb with the sugar and extract and sprinkle evenly over the oaty mixture.
For the topping add the sugar, flour and butter to a bowl and use your fingers to blend to form clumps that range in sizes. Stir through the flaked almonds.
Sprinkle the topping over the rhubarb and bake in the preheated oven for 30 minutes or until golden. Let it cool in the tin.
Melt the white chocolate and either pipe or drizzle all over the top of the crumble topping.
Cool before refrigerating, cut into slices before serving.
As mentioned above I was sent some of the ingredients for this recipe free of charge in return for testing a recipe and linking to the pages with no-follow links. I would, in all likelihood, have made this recipe anyway. All opinions about the site itself are my own and I was not required to be nice!