Easy Rhubarb Crumble Slice
A delicious and easy rhubarb crumble slice that will tantalise your guests at any meal.
I simply adore rhubarb crumble – so I thought what not make a slice that you can have at any time?
Gosh I love rhubarb now I’m thinking about it, anything rhubarb and just look at the lovely red colour!
This recipe was inspired by my friend Inger’s rhubarb crop in Strib Denmark.
(Rhubarb which I sneaked home in my suitcase – yes really)
Bake & enjoy! I’m sure you’ll love it
This recipe went in The Telegraph 🙂 how nice is that…
Have a look!
The Telegraph – Rhubarb Recipes
Serving Suggestion for your Rhubarb Slice
This Rhubarb dessert is such a lovely change from crumble and would be great with cream, ice cream or custard served warm! Sometimes all three 🙂
Also lovely the next day sliced and cold with a cuppa a real Tea Time Treat!
It’s even sturdy enough for lunch boxes…..
Top Tip for your Crumble Slice
Just make sure you have the pastry thin and crispy – we don’t want any soggy bottoms now do we?
Go on have a go!
Strib Rhubarb Crumble Slice all the way from Denmark
Have you ever tried to grow Rhubarb?
Apparently it’s quite easy and can be grown in bags, maybe that’s something I should look into one day – when I’ve got time 🙂
If you fancy a go there is a great article here have a gander!
Also how about a Rhubarb Gin Cocktail, hey why not?
Have a go at my Rhubarb Gin Ging Cocktail
Clare x
Please drop me a comment and let me know how you go at this Rhubarb delight, named Strib Rhubarb Crumble Slice – Easy Peasy Recipe!
Go on you know how much I love your comments
Other tasty Treats
Any if you like delicious slices of sweetness what not have a go at my Auntie Annie’s Shortbread fruit & almond slice
Again easy and delicious!
Also a lovely Teatime treat and perfect for lunch boxes too!
Have a go and let me know what you think
Thanks Clare
Easy Rhubarb Crumble Slice
Ingredients
- 250 g sweet short crust pastry handmade or bought
- 300 g rhubarb fresh
- 3 tbsp red fruit jam any will do
- 100 g plain flour - plus a little for rolling pastry
- 60 g butter
- 50 g porridge oats
- 60 g demerara sugar
- 40 g flaked almonds
- 1 tsp icing sugar - for dusting if you want to be posh
Instructions
- Use a 10 x 10 or 8 x 10 tin, lined and greased (greaseproof paper also helps you lift it out of the tin)
- Pre-heat oven to 180 C / gas mark 4.
- Cut the rhubarb into 3cm pieces, put in a pan and add jam, stir. Then place over a low heat with the lid on for 8-10 minutes until soft, leave to cool.
- Make your short crust pastry or use the bought sweet short crust, line tin with pastry making sure it's not too thick, it doesn't need to be too neat.
- In a separate bowl add flour, then rub in butter until it looks like breadcrumbs, Add sugar, porridge oats and almonds and stir to combine.
- Pour your cooled rhubarb mix into the pastry case and then sprinkle on the streusel topping.
- Bake in the oven for 40 minutes until golden (you don't want a soggy bottom...).
- Leave to cool slightly then using greaseproof paper, lift carefully out of the tijn, enjoy either warm (dust with icing sugar), with custard or ice cream or cold with a nice cup of tea.
Kim Mcwhinnie
All these recipes are mouth watering I’m gonna try some the weekend