Rhubarb flumble (flapjack+crumble). Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud. Photograph: Dan Matthews for the Guardian.
Rhubarb flapjacks seemed a good idea for after-school snacks and treats. Flapjacks always go down well and a bit of added fruit is ideal! Bright pink and fruity rhubarb, baked with sugar, vanilla, and cardamom, with brown sugar, butter, and flour crumble topping. You can have Rhubarb flumble (flapjack+crumble) using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Rhubarb flumble (flapjack+crumble)
- It’s of For rhubarb.
- Prepare 8/10 stick of rhubarb.
- It’s 50 g of sugar.
- Prepare 1 teaspoon of vanilla extract.
- You need of For the topping.
- You need 50 g of porridge oats.
- Prepare 50 g of sugar.
- It’s 50 g of butter melted (coconut oil for vegan option).
- You need 30 g of desiccated coconut.
An easy recipe for Rhubarb Crumble with step-by-step photos. Delicious served warm with a scoop of ice-cream, or even cold the next day at breakfast! Try this delicious crumble slice with tangy rhubarb and a crunchy oat base, perfect for afternoon tea. Rhubarb crumble is one of the BEST dessert recipes ever, and this easy crumble recipe is a guaranteed winner.
Rhubarb flumble (flapjack+crumble) step by step
- Start by warming up the oven on 180°C.
- Start by cutting the rhubarb into bite-size chunks and put them in a pan with the sugar until the sugar has melted remove from the pan and set aside in a bowl.
- For the topping start by melting the butter either on Bain Marie or in the microwave on defrost setting. Add the sugar, the porridge oats and the coconut and mix well.
- In an oven proof dish lay down the rhubarb, I like to use a quite small dish so that the rhubarb stacks up quite high and add the topping on top. Put in the oven to cook for approximately 25 to 30 minutes. Serve hot alone or with custard or ice cream or cream..
While most crumble recipes are quite similar and straightforward (stewing the fruit and getting that nice crispy topping), there are a few tricks to create the. The classic crumble has always been a favourite of mine, but since I grew up with a cooking apple tree in the garden, childhood crumbles rarely featured rhubarb. Since then, rhubarb has been a seasonal fascination to me, especially the intensely sour and. Rhubarb is a crisp, tart vegetable that grows in stalks. It is a spring favorite for desserts and sauces.