Rhubarb Crumble
Tangy rhubarb and sweet, buttery crumble topping is a match made in heaven.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: Australian
Keyword: rhubarb crumble
Servings: 6 servings
Calories: 507kcal
- 90 grams butter
- ½ cup caster sugar (superfine sugar)
- ½ teaspoon vanilla extract
- 1 egg, lightly beaten
- 2 cups cornflakes, crushed
- ½ teaspoon nutmeg
- 1 teaspoon finely grated orange rind
- 2 cups diced rhubarb (wash and dry then chop into 1cm lengths, taking care to remove all leaves)
- ¼ cup caster sugar (additional, for sprinkling as top layer)
- ½ teaspoon finely grated orange rind (additional, for sprinkling as top layer)
Pre-heat oven to moderate (180 degrees celsius, fan-forced).
Grease baking dish with butter.
Cream together butter, sugar and vanilla until light and creamy.
Add egg and beat again for one minute.
Stir through crushed cornflakes, nutmeg and orange zest.
Spoon half of this mixture into the bottom of the baking dish. Spread out evenly using a spatula.
Place chopped rhubarb into dish as the second layer.
Spoon the remaining mixture over the top of the rhubarb, spreading as evenly as possible.
Sprinkle additional sugar and orange zest over the top layer.
Bake for 30 minutes.
Serve warm or cold with custard.
Calories: 507kcal | Carbohydrates: 93g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 684mg | Potassium: 266mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1867IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 23mg