Thermomix Rhubarb Crumble
An easy recipe for rhubarb crumble which is the perfect wintry dessert. Served with piping hot custard it's comfort food at it's finest.
Servings: 6
Calories: 313kcal
Ingredients
For the Rhubarb Filling
- 400 g rhubarb bunch, approximate weight before trimming, washed, trimmed and cut into 3cm pieces
- 2 tablespoons caster sugar
For the Crumble Topping
- 160 g self-raising flour
- 115 g unsalted butter, chilled and cut into cubes
- 80 g soft brown sugar
Instructions
- Preheat the oven to 200°C/400°F (180°C fan).
- Wash and trim the rhubarb stalks and cut them roughly into 3cm pieces. Arrange them in a baking dish and toss in 2 tablespoons of caster sugar (my baking dish measures 23cm x 17cm one). Any leftovers can be put into a ramekin. Rhubarb shrinks a lot, so don't be afraid to pile it up high.
- Weigh the flour, butter and brown sugar into the Thermomix bowl and mix for 15-25 sec/speed 5. The mixture should look like sand, but be careful not to over it, or it will become pastry!
- Tip the crumble topping over the rhubarb filling and press down gently with the back of a fork. Bake in the oven for 40-45 minutes until golden brown and the rhubarb bubbles from the sides.
- Serve immediately with piping hot custard or a scoop of vanilla ice cream.
Notes
To Freeze: Just assemble everything together then cover well and put into the freezer uncooked. To thaw, defrost overnight in the fridge then bake as you would for 40 minutes.
Nutrition
Serving: 1g | Calories: 313kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 10mg | Fiber: 2g | Sugar: 17g
