225g Plain or whole-wheat flour
75g Butter (room temperature)
75g – 110g Soft Brown Sugar (to taste)
110g Caster Sugar
It may be worth stewing the rhubarb first if towards the end of the season when the stalks can be a little firm. Enjoy with custard or single cream.
Pre-heat the oven to gas 6, 200 centigrade.
Prepare the rhubarb by washing it and cutting into lengths of 2.5cm, or about 1 inch, Stalks only disgard the leaves~ Place in a baking dish and sprinkle with the caster sugar and set aside. Next make the crumble topping.
Put the flour into a large mixing bowl and add the butter. Rub the flour and butter together until it looks crumbly and the butter has been evenly dispersed through the flour. Add the Brown sugar and mix together to ensure that everything is combined.
Sprinkle the crumble topping evenly over the top of the rhubarb using a fork to even out the distribution but don’t press it down.
Cook in the oven for 30 – 40 minutes until lightly golden brown. Allow to rest for 10 minutes before serving with warm custard or single cream.