Rhubarb Crumble Slices

Rhubarb Crumble Slices / Vagabond BakingI couldn’t share my recipe for blueberry crumble slices and not follow it up with a rhubarb one. These slices are buttery and tart, sweet and crumbly, with a crunchy top. Made with freshly picked rhubarb they are comforting, homely bars, perfect as a warm dessert. Let them cool and they become picnic perfect treats to devour with a flask of tea.

Rhubarb Crumble Slices / Vagabond BakingThere is a super rhubarb plant in the vegetable plot at the rural property we were house sitting over the weekend. I have plundered it before for its juicy cerise stems back in May last year for my rhubarb and custardy cupcakes. It is one of my favourite fruits {or is it a vegetable?} and I love it in a crumble. To turn it into a crumble slice I have simply made a crumble mix and added baking powder for lightness and a bit of rise, and mixed in an egg yolk to bind it. I’ve added cornflour to the stewed rhubarb to thicken the juices so that they don’t saturate the base and make it soggy. This is a very easy recipe that can be whipped up quickly yet has a bit more refinement than a dish of crumble. Not that I don’t adore an unrefined dish of crumble!

Rhubarb Crumble Slices / Vagabond Baking

Rhubarb Crumble Slices

oven 180 C / gas 4 / 350 F {Aga roasting oven: rack on oven floor, cold shelf on the second row of runners from the bottom}

20cm {8″} square shallow tin, lined with parchment

For the filling:

  • 300 g {3 sticks } rhubarb
  • 4 tbsp caster sugar
  • 1 tsp ground ginger
  • 3 tbsp water
  • 1 tbsp cornflour mixed with 1 tbsp water

For the crumble:

  • 200 g { 1 + 1/2 cups } plain flour
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/8 tsp salt
  • 125 g { 1/2 cup } caster sugar
  • 115 g { 1 stick } cold unsalted butter
  • 1 egg yolk
  • 2 tbsp demerara or granulated sugar

Chop the rhubarb into small pieces and place into a pan with the 4 tbsp caster sugar, the ground ginger and the water. Cook over a medium heat until the rhubarb had cooked down  and the liquid has reduced a little.

While still simmering stir in the cornflour mixture and continue cooking for a minute or so more. The fruit should thicken. Set aside.

Combine the flour, ground ginger, salt and baking powder in a large mixing bowl. Stir in the caster sugar.

Cube the cold butter and add it to the bowl. Using fingertips, rub the butter into the flour and sugar, it will turn into crumbs.

Alternatively, do these steps in food processor for even more speed.

Add the egg yolk to the crumbly mixture. Use a knife to ‘cut’ it in, finishing by lightly rubbing it in with your fingertips to distribute it well.

Lightly press a third of the mixture into the base of the lined tin. Gently spread over the cooked rhubarb.

Take the rest of the crumble mixture and scatter it loosely over the rhubarb, finishing with a sprinkle of the demerara sugar.

Bake for 30 to 35 minutes until golden. Cool in the tin for 15 minutes or so before lifting out and cutting into nine squares.

Serve warm with custard or cream. Delicious cold with a cup of tea or in the great outdoors as part of a picnic spread.

Rhubarb Crumble Slices / Vagabond Baking

Rhubarb Crumble Slices / Vagabond Baking

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16 Responses

  1. Hi! I’m giving you the One Lovely Blog Award. 🙂

  2. huntfortheverybest says:

    these sound great. i love the pic where you’re pouring the cream on top. that looks so comforting!

  3. Oh my goodness, I have to make these!

  4. awww..did I mention how i much I love rhubarb! Would love to have more of it. The other day, i just made strawberry and rhubarb compote and top it with quinoa crumble. It was a really lovely dessert!

    Your rhubarb crumble looks fantastic but you know I’m a HUGE crumble fan! Also, love the plate set you have..looks really pretty!

    • Yummy! I love a few strawberries in with my rhubarb, I didn’t have any for this bake but I also made some rhu and strawb compote a few days before, snap! We had it with frozen yoghurt. Strawberries just make the rhubarb taste even better, and what colour!

    • It’s not my plate set unfortunately, just the house we were house sitting. I love rifling through the china cupboard!

  5. kerrycooks says:

    These look so delish! I am going to check out the blueberry ones too

  6. Linda says:

    I just made a vat of vanilla custard from some surplus egg yolks I had taking up space in my fridge and now I can’t think of any better way to enjoy it than with your rhubarb crumble slices! I’m off to disturb my mum’s rhubarb patch . . .

  7. arzea says:

    Mmmmmm, I love the way this looks! I would love for you to come by and link this or another recipe at my link party!! http://domesticsuperhero.com/2013/05/16/sharing-with-domestic-superhero-link-party-11/ Hope to see you!

  1. May 17, 2013

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