Rhubarb crumble slices

desserts Baking sweet summer
Total: 1 hr 35 min. | Active: 35 min.
vegetarian

This tray bake is ready in a flash and is incredibly moreish. The crunchy almond & shortcrust crumble goes beautifully with the juicy rhubarb filling which is flavoured with vanilla. This cake looks best made with red rhubarb, which often has a softer skin and a more subtle acidity than the green varieties.

Corinne and Bettina - nom-nom

Ingredients

for 12 pieces

Shortcrust pastry dough
550 g white flour
80 g ground almonds
250 g cane sugar
350 g butter, cold, cut into pieces
Filling
2 tbsp Maizena cornflour
2 tbsp water
600 g red rhubarb, cut into approx. 0.5 cm pieces
100 g cane sugar
1 tsp vanilla paste
2 tbsp almonds
To bake
a little  icing sugar

How it's done

Shortcrust pastry dough

Mix the flour, almonds and sugar in a bowl. Add the butter, rub by hand or pulse in a food processor until you have an even, crumbly mixture. Transfer 3/4 of the dough to the prepared tin and press down firmly by hand. If the mixture is too crumbly, mix in 1-2 tbsp of water. Chill the tin with the dough base and the remainder of the dough for the crumble for approx. 30 mins.

Filling

Mix the cornflour with the water and stir until smooth, bring to the boil in a pan along with the rhubarb, sugar and vanilla, simmer for approx. 5 mins. while stirring occasionally, leave the stewed rhubarb to cool. Spread the stewed rhubarb over the base. Top with the reserved crumble and almonds.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Leave the cake to cool, cut into slices, dust with icing sugar.

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