大黄酥皮甜点
甜点1小时6 份简单关于此食谱
一道历久弥新的英式经典——酸酸的果酱般的大黄在金黄酥脆的黄油燕麦酥皮下冒着热气。这个简单易行的食谱完美平衡了大黄的天然酸味与恰到好处的糖，烤出来的酥皮酥脆金黄。温热享用，配一勺香草冰淇淋或倒上冷的蛋液酱，绝对是令人舒适的甜点。
步骤说明
- 1
Preheat your Oven to ![375°F]. Lightly Butter a Baking Dish (9x13-inch or similar 2-litre capacity).
- 2
Trim the Rhubarb and cut it into roughly 1-inch pieces. Place in the Baking Dish. Sprinkle over the Caster Sugar, Cornstarch, Vanilla Extract, and Orange Zest (if using). Toss everything together directly in the dish until the Rhubarb is evenly coated.
- 3
Spread the Rhubarb out into an even layer and set aside while you make the crumble topping. The Caster Sugar will begin to draw out the juices — this is exactly what you want.
- 4
In a large Mixing Bowl, combine the All-Purpose Flour, Rolled Oats, Light Brown Sugar, Cinnamon, and Fine Salt. Stir together with a fork.
- 5
Add the cold cubed Butter to the All-Purpose Flour mixture. Using your fingertips, rub the Butter into the dry ingredients until the mixture resembles coarse, clumpy breadcrumbs with some pea-sized lumps remaining. Don't overwork it — those lumps create the best crunch. Alternatively, pulse a few times in a Food Processor.
- 6
Scatter the crumble topping evenly over the Rhubarb. Do not press it down — a loose topping bakes up crispier. Sprinkle over the Demerara Sugar if using, for extra crunch.
- 7
Bake in the preheated Oven for 35–40 minutes, until the topping is deep golden brown and the Rhubarb juices are bubbling up around the edges. If the top colours too quickly, loosely tent with Aluminum Foil for the last 10 minutes.
- 8
Remove from the Oven and allow to rest for at least 10 minutes before serving — the filling will thicken as it cools slightly. Serve warm with Vanilla ice cream, clotted cream, or warm custard.
