Sunday, 18 April 2010
Rhubarb Crumble [#243]
I know, this is hardly a challenge, but I do love a good crumble and the rhubard is so fab at the moment. I also wanted to share Rachel Allan's topping, which ALWAYS works. Why should something as simple as a crumble topping cause problems? Well, in the past, I've found that various recipes disappoint, primarily because they don't get the proportions of ingredients right and end up doughy and clarty on cooking. Rachel uses 75g each of butter and soft brown sugar, and 150g of plain flour - and that's it. Nothing else, no fancy schmamcy sugars, ground nuts etc and certainly no baking powder. These proportions produce - for me anyway - the perfect crumble topping, short, crisp all the way through, and a delicious accompaniment to the slightly tart rhubarb with orange, and a proper custard. Lovely job!