Rhubarb Crumble

5 from 1 vote

Tangy rhubarb and sweet, buttery crumble topping is a match made in heaven.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Australian

Servings: 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.