Rhubarb Crumble | Staple Bakes

Hey Guys,
I hope you're all doing well! Today’s video is a super simple rhubarb crumble! I was originally just going to follow a standard recipe and boil some fresh rhubarb, but then I had a nightmare trying to find any in the shops, so I settled for tinned rhubarb and modified the recipe slightly. Hope you guys enjoy and I’ll see you again next week for another video!
Thank you for watching!
Eleanor x
INSTAGRAM: @baked_by_eleanor
Rhubarb Crumble Recipe
1. Drain the syrup from 2 cans of rhubarb (roughly 500g) into a small pan.
2. Add the rhubarb to an oven proof dish and place the pan on a medium heat.
3. Add 1tbsp sugar and 1tbsp plain flour to the syrup and whisk until combined and thickened.
4. Add half of the syrup onto the rhubarb and leave to cool.
5. Preheat your oven to 200°C/Fan 180°C/gas 5.
6. In a large bowl sieve 140g plain flour and add 85g cold butter. Rub together with fingers until soft and crumbly.
7. Add 50g light brown muscovado sugar and 2tsp cinnamon and mix together.
8. Scatter the crumble mixture onto the rhubarb evenly and level on top.
9. Bake for 30 minutes, until golden brown on top.
10. Enjoy!

[@45rrr676ggu]

so yummy! reminds me of when my family had a rhubarb patch in the garden!

[@bakedbyeleanor8490]

That’s so cool! Thank you so much! Xx