Rhubarb and Apple Crumble Slice

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Nothing is as unique as Rhubarb, and if you ever get your hands on any, this is a great recipe to make to showcase its beautiful tartness.

You can either serve this warm with cream (delicious in Winter) or you can serve it cold as a slice. I prefer it warm as a dessert.

My tip to serving this neatly (cold) is to freeze it for several hours and cut it frozen to get a nice clean cut. Otherwise it will crumble- as it is  a crumble…  you will need to dip your knife blade into very hot water in between each cut to get a smooth cut. Make sure it is fully thawed before it gets eaten.


Rhubarb and Apple Crumble Slice


    Apple Rhubarb Filling
  • 400g Rhubarb stalks, cut into 4cm lengths
  • 800g Can Applie Pie Filling (or cook your own peeled apple pieces (microwaving is fine)
  • 1/2 Cup Water
  • 3/4 Cup Sugar
  • 3 Tablespoons Flour
  • 1/4 Cup Water Extra
  • Pastry Base and Crumble Topping
  • 350 grams Plain Flour
  • 250 grams Unsalted Butter
  • 200 grams Caster Sugar
  • 100 grams Rolled Oats
  • 1 Tablespoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon


    To make the Apple Rhubarb Filling
  1. Place Rhubarb pieces, Water and Sugar in a covered medium saucepan over medium heat. Cook until Rhubarb has softened and stewed.
  2. Add the Apple Pie Filling, stir to combine and continue to cook until well stewed.
  3. Mix the Plain Flour with the extra water and blend until smooth. Add this mixture to the hot Apple Rhubarb mixture and stir through.
  4. Cook until Apple Rhubarb filling has thickened. Leave to cool.
  5. To make the Slice Base and Crumble Topping
  6. Preheat the oven to 180 degrees Fan Forced.
  7. Line a rectangular slice tin with baking paper. (mine was 23x33cm)
  8. In a large bowl, rub the butter into the flour until resembling coarse breadcrumbs. Add the Caster Sugar and Vanilla and stir until well combined.
  9. Place 2/3 of this mixture in the base of the lined slice tin. Smooth out and press down with your fingers firmly.
  10. Bake in preheated oven for about 10 mins until straw coloured- do not brown.
  11. Pour the slightly cooled, thickened Rhubarb and Apple mixture over the slice base, smooth down with a spatula.
  12. Add the rolled oats and Cinnamon to the remainder of slice base mixture. Using your hands, squeeze clumps of the mixture together so it takes on a crumble appearance, with small to medium clumps.
  13. Sprinkle the crumble topping over the Rhubarb and Apple Slice so that it is evenly covered, lightly press down with your hands.
  14. Bake for approx 25-30 mins until lightly golden.
  15. This slice is best if you wait until COLD before slicing.

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