Rhubarb Crumble II
This version of rhubarb crumble uses oats in the crumble mixture, and also is rather unusual in putting some crumble mixture as a layer on the bottom (not just on top).
Ingredients
- 1 cup brown sugar
- ¾ cup oats
- 1 cup flour
- ½ cup butter
- 1 tsp cinnamon
- 4 cup uncooked diced rhubarb
- 1 cup white sugar
- 2 tbsp corn starch
- 1 cup water
- 1 tsp vanilla
Ingredients for 10 servings (1.5 kg) · the original recipe
Method
- 1
Mix brown sugar, oats, flour, butter, and cinnamon until crumbly.
- 2
Press half the mixture into a 9 inch square pan.
- 3
Cover crumb mixture with diced rhubarb.
- 4
Mix white sugar, cornstarch, and water. Cook until clear and thick, stirring constantly. Add vanilla and stir.
- 5
Pour over rhubarb. Sprinkle with remaining crumb mixture over the top.
- 6
Bake for 1 hour at 180°C.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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