International Dessert recipe from the Wikibooks Cookbook.
400 g (1 ¾ cup or 14 oz) rhubarb, cut into pieces roughly 1.5 cm long (no need to be consistent) 15 g (2 tbsp) light brown sugar 75 g (2 ½ oz) butter or margarine, cut in pieces 100 g (3 ½ oz) plain flour 50 g (1 ¾ oz) wholemeal flour 50 g (1 ¾ oz) white granulated sugar 1 pinch cinnamon (optional)
Preheat the oven to 200°C (180°C fan). Rinse and drain the rhubarb pieces, and place them in a deep ovenproof dish. Add the light brown sugar and mix briefly. Put the flours in a mixing bowl. Add the butter. With your fingers (not the palms of your hands), rub the butter into the flour until it resembles breadcrumbs. Sprinkle the sugar and cinnamon over this mixture, and mix them in briefly. Sprinkle the crumble mixture over the fruit, making a complete layer. Do not press the topping down—you want it light and crumbly. Put the dish in the oven (no lid) for 35–45 minutes until crisp and a bit brown. Serve with custard. Category:Recipes using rhubarb Category:English recipes Category:Recipes for crumble Category:Recipes with metric units Category:Kid-friendly recipes Category:Recipes for dessert Category:Recipes using light brown sugar Category:Recipes using granulated sugar Category:Recipes using butter Category:Recipes using ground cinnamon Category:Recipes using all-purpose flour Category:Recipes using whole-wheat flour Category:Recipes using margarine