Irresistible Gluten-Free Rhubarb and Raspberry Crumble Bars
These gluten-free rhubarb and raspberry crumble bars are a new take on an old classic "The Crumble".
Equipment
- 1 Mixing Bowl
- 1 Table Spoon
- 1 9-inch Square Baking Tin
- 1 roll baking paper
Ingredients
- 420 g Gluten-free self-raising flour
- 200 g Brown sugar
- 1 tsp Gluten-free baking powder
- 1/2 tsp Ground cinnamon
- 1/4 tsp Salt
- 225 g Unsalted cold butter
- 1 Large egg
- 250 g Diced and cooked Rhubarb
- 200 g Fresh raspberries
- 3 tbsp Brown sugar
- 1 tbsp Cornflour
- 1 tbsp Lemon juice
Instructions
- Preheat oven to Gas 6 200c.
- Spray a 9-inch square tin with cooking oil, line it with baking parchment, and leave some hanging over the sides to help you remove the bars.
- To make the dough mix the flour, sugar, baking powder and salt in a mixing bowl.
- Rub the butter into the dry ingredients, it will look like breadcrumbs.
- Add the beaten egg and mix with a fork.
- Massage the dough with your hands to bring it together, it will be crumbly.
- Scoop out 170g of the dough and set it aside.
- Press the remaining dough into the tin.
- In a mixing bowl combine, the fruit, sugar, cornflour and lemon juice.
- Spread it out evenly over the dough base.
- Now sprinkle the remaining dough that was set aside over the fruit.
- Bake in the oven for 40-45 minutes at 200c Gas 6.
- Allow to cool before removing from the tin and cutting into slices.
- Serve with custard, cream or ice cream.
Nutrition
Calories: 250kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 40mgSodium: 73mgPotassium: 92mgFiber: 3gSugar: 16gVitamin A: 387IUVitamin C: 5mgCalcium: 65mgIron: 1mg
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