Rhubarb Crumble II
This rhubarb crumble has a crumb layer under the fruit as well as over it, so every square has a firm, buttery base. Oats in the crumble give it a chewier bite than a plain flour topping. The raw rhubarb is covered with a clear, cooked vanilla syrup thickened with corn starch, which sets around the fruit as it bakes. It is cut and served in squares from a 9 inch pan.
Instructions
Mix the brown sugar, oats, flour, butter and cinnamon together until the mixture looks crumbly.
Press half of the crumbly mixture into the bottom of a 9 inch square pan to make a base. Spread the diced raw rhubarb evenly over it.
In a pan, stir together the white sugar, corn starch and water. Cook it, stirring constantly, until it turns clear and thick. Take it off the heat and stir in the vanilla.
Pour the thickened syrup over the rhubarb. Scatter the remaining crumb mixture over the top.
Bake at 180°C for 1 hour.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
