Rhubarb crumble

Method

1. For the base: tip the flour, a pinch of salt, sugar and yeast into a bowl. Combine the beaten eggs with the vanilla essence, lemon zest, cinnamon and warm milk and stir into the flour, mixing well until it comes together.

2. Work in the softened butter and knead by hand for 5 minutes, until the dough is smooth. Put the dough into a lightly greased bowl and cover with a tea towel. Leave in a warm place for about an hour, until doubled in size.

3. Press the risen dough down and use to line the base of a 30x20cm baking tin. Leave for 15-20 minutes until the dough starts rising again.

4. For the glaze: combine the egg, cream and cinnamon and brush over the dough base.

5. Preheat the oven to 200C/gas 6.

6. For the fruit topping: toss the rhubarb and apples in the lemon zest and juice and set aside.

7. For the crumble: Sift the flour into a bowl and add the ground almonds, cinnamon and butter. Rub the mixture between your fingers until the mixture resembles a crumble and stir in the sugar.

8. Tip the fruit over the dough in the baking tin and spread evenly. Sprinkle the crumble mixture over the top.

9. Bake in the oven for 15 minutes. Reduce the oven temperature to 180C/gas 4, and cook for a further 20 minutes.

10. Remove the crumble from the oven and serve warm with a generous spoonful of crème fraîche on the side.

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Ingredients

For the base

350-400g strong white flour
pinch Salt
50g caster sugar
3g easy-blend dried yeast
2 Eggs, beaten
1/2 tsp vanilla essence
1 lemon, zest only
pinch ground cinnamon
125ml warm milk
50g unsalted Butter, softened

For the glaze

1 egg, beaten
1 tbsp double cream
pinch ground cinnamon

For the fruit topping

220g Rhubarb, chopped
2 small Bramley apples, peeled and chopped
1/2 lemon, finely grated zest and juice

For the crumble

50g self-raising flour
25g ground almonds
pinch ground cinnamon
50g unsalted Butter
2 tbsp caster sugar
2 tbsp demerara sugar

To serve

Crème fraîche

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