Thursday, 7 April 2016
Pineapple and Rhubarb Crumble
Keeping Cool Cookbook, Susan Lloyd 1973 Australian Universities Press
Serves 6; 50 minutes cooking time
470g can crushed pineapple; 2 cups chopped rhubarb; 1 tblspn lemon juice
2 tblspn plain flour; 1 egg; ¾ cup sugar
Topping: ½ cup plain flour; ½ cup self-raising flour; ½ cup sugar; 90g butter
Drain pineapple and combine with rhubarb and lemon juice in an ovenproof dish. Beat egg, add sugar and flour and spoon mixture over pineapple mixture.
Rub butter into combined topping ingredients until crumbly and sprinkle evenly over pineapple mixture. Bake in a moderate oven for 45 minutes, cool and serve with cream.