Prep Time:10 mins
Cook Time:40 mins
This is my favourite kinda crumble, the tang of rhubarb with a little hint of vanilla, bubbling up the edges of a gorgeous crumble. Comfort in a bowl.
- 3-4 stalks of rhubarb (dependant on size) should weigh about 400g
- ¹⁄3 C demerara sugar
- 2 tsp (heaped) corn flour
- 1 tsp vanilla extract
- ²⁄3 C plain gluten-free flour
- ¹⁄3 C sunflower spread
- ²⁄3 C gluten-free oats
- ¼ C demerara sugar
Preheat the oven to 180°C (fan)
Grease your baking dish with some sunflower spread lightly. I use my Granny's old 2 pint Denby baking dish for our crumbles.
Chop the rhubarb into 2 cm chunks.
In a clean bowl combine ¹⁄3 C sugar and 2 tsp of corn flower. Pop the chopped rhubarb in and make sure every chunk is dusted with the mix.
Place the covered rhubarb chunks into the prepped baking dish, and pour any remaining flour and sugar over the top. Then sprinkle the vanilla extract over the lot.
Now make the crumble topping in the bowl by adding the flour and cutting in the sunflower spread. Once the fat is in small pieces I gently rub through it with my fingertips to create a bread-crumb like consistency.
Now add the oats and sugar*. Stir them in, then dump the lot over the rhubarb in the baking dish. Make sure all the rhubarb is covered and then place in the oven for 40 minutes
*If you can eat tree nuts in your home I recommend adding some chopped almonds or chopped hazelnuts into the crumble mix at this point. We always used to do it before Aars became allergic to them.