Recipe: Delicious Rhubarb flumble (flapjack+crumble)

Rhubarb flumble (flapjack+crumble). Don't forget to freeze your crumble topping, it'll make it taste SO much better. Make this classic rhubarb crumble for an easy, family-friendly dessert. Combine sugar and cinnamon; sprinkle over rhubarb mixture.

Rhubarb flumble (flapjack+crumble) Stir in brown sugar and oats. Mix water and sugar in a deep saucepan, making sure sugar is completely mixed in. Bring to a low boil over medium heat. You can have Rhubarb flumble (flapjack+crumble) using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Rhubarb flumble (flapjack+crumble)

  1. It's of For rhubarb.
  2. It's 8/10 stick of rhubarb.
  3. Prepare 50 g of sugar.
  4. It's 1 teaspoon of vanilla extract.
  5. Prepare of For the topping.
  6. Prepare 50 g of porridge oats.
  7. Prepare 50 g of sugar.
  8. Prepare 50 g of butter melted (coconut oil for vegan option).
  9. Prepare 30 g of desiccated coconut.

Add a couple tablespoons water if needed to help soften. Remove from heat and set rhubarb aside in a bowl. Once you've stewed the rhubarb and made the crumble, you'll need to pour the rhubarb into an oven proof dish like the one pictured. Streusel Crumble On Top Of Rhubarb Bars.

Rhubarb flumble (flapjack+crumble) instructions

  1. Start by warming up the oven on 180°C.
  2. Start by cutting the rhubarb into bite-size chunks and put them in a pan with the sugar until the sugar has melted remove from the pan and set aside in a bowl.
  3. For the topping start by melting the butter either on Bain Marie or in the microwave on defrost setting. Add the sugar, the porridge oats and the coconut and mix well.
  4. In an oven proof dish lay down the rhubarb, I like to use a quite small dish so that the rhubarb stacks up quite high and add the topping on top. Put in the oven to cook for approximately 25 to 30 minutes. Serve hot alone or with custard or ice cream or cream..

Streusel is the German word for that amazing nutty and sweet crumble that goes on top of the bars. Typically used on top of coffee cakes and cobblers, streusel topping is typically a simple mix of brown sugar, some oats or nuts, flour, and butter. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Try this delicious crumble slice with tangy rhubarb and a crunchy oat base, perfect for afternoon tea.

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