Recipe: Delicious Rhubarb flumble (flapjack+crumble)

Rhubarb flumble (flapjack+crumble). Serve warm from the oven with cold cream or generous scoops of vanilla ice cream. Rhubarb flumble (flapjack+crumble) Gaia Riva Bristol. This is my twist on the classic crumble I prefer it because it's crunchier and less buttery then the classic one there is also more fruit to topping ratio.

A crumble with custard would have been the most obvious route, but then I remembered this recipe by Anna Jones for her summer rhubarb bars. Why not try Rhubarb flumble (flapjack+crumble) recipe! Our page is committed to gives you only the best Rhubarb flumble (flapjack+crumble) recipe, we also have wide variety of healthy tips and recipes to try. You can cook Rhubarb flumble (flapjack+crumble) using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Rhubarb flumble (flapjack+crumble)

1. Prepare of For rhubarb.
2. It's of rhubarb.
3. You need of sugar.
4. Prepare of vanilla extract.
5. It's of For the topping.
6. It's of porridge oats.
7. Prepare of sugar.
8. Prepare of butter melted (coconut oil for vegan option).
9. Prepare of desiccated coconut.

Learn how to cook Rhubarb flumble (flapjack+crumble) with us, we hope you enjoy your stay, thank you and good luck. Make this classic rhubarb crumble for an easy, family-friendly dessert. Let it cool in the tin. Melt the white chocolate and either pipe or drizzle all over the top of the crumble topping.

Rhubarb flumble (flapjack+crumble) step by step

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..

Cool before refrigerating, cut into slices before serving. Combine sugar and cinnamon; sprinkle over rhubarb mixture. In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats.