Rhubarb Crumble and Cream

A comforting dessert of baked tart rhubarb topped with a buttery, golden crumble and served with thick Guernsey cream.

Baking Vegetarian Dessert Sweet Rhubarb

Estimated Nutrition

Calories

1348.8

kcal / serving

5395.2 kcal total

Carbs

162.1g

per serving

648.5 g total

Fat

76.5g

per serving

305.8 g total

Protein

12.9g

per serving

51.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Golden Caster Sugar

null

Golden Caster Sugar

Plus extra for sprinkling

Dairy

250

Butter

Cold, unsalted, cut into small chunks

Butter

Knob of unsalted butter for the filling

100

Guernsey Cream

To serve; thick

Fruits

0.5

piece

Lemon

Juice only

GrainsCereals

400

Plain Flour

null

NutsSeeds

pinch

Salt

null

Vegetables

700

Rhubarb

Trimmed, chopped into 2.5cm pieces

Method

Preheat the oven to 180°C.

Place the crumble mixture ingredients into a large bowl.

Rub the butter into the flour, sugar, and salt using your fingers.

Pile the chopped rhubarb into a buttered earthenware dish.

Sprinkle sugar, lemon juice, and butter flakes over the fruit.

Cover the fruit with crumble mixture and a sprinkle of extra sugar.

Bake for 35 to 40 minutes until the top is golden and juices bubble.

Serve warm with thick Guernsey cream.