These tasty sweet treats are an adaptation of the traditional rhubarb crumble, and can be eaten warm or cold, preferably with icecream or as break time snack.
This is a fun recipe to make with kids - precision isn't essential and there's a nice combination of working with your hands, using weighing scales and handling utensils.
For the base
120g plain flour
70g unrefined golden castor sugar
120g salted butter
170g porridge oats
For the filling
300-400g rhubarb, cut into 3cm chunks
100g unrefined golden castor sugar
1 tsp vanilla extract
For the topping
70g unrefined sugar – demerara ideally
50g plain white flour
50g Salted butter or melted coconut oil (at room temperature)
35g flaked almonds or sunflower seeds
Equipment
20 x 20 baking tin
baking paper
mixing bowl
1. Preheat the oven to 180 degrees C (gas mark 4). Grease and line a 20 x 20cm tin with baking parchment
2. Combine the ingredients for the base – flour, sugar and butter – and rub together between your fingers until it begins to come together. Mix through the oats to combine
3. Press the base mixture into the base of the pan until even
4. Toss the rhubarb with the sugar and vanilla and layer it evenly on top of the base
5. Make the topping by adding all the ingredients to a bowl. Use your fingers to blend together to form clumps, these can range from large clumps to small crumbs.
6. Sprinkle the topping over the rhubarb and bake in the oven for 30 minutes until golden. Remove from over and let it cool in the tin.
7. Cut into slices and demolish!
