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Rhubarb Crumble

Rhubarb Crumble
©Michael Rathmayer

Rhubarb Crumble

A rhubarb crumble doesn't get any better than this - recipe by Felicity Cloake.

For the filling:

For the filling:
Ingredients (6 servings)
800 rhubarb
40 sugar
25 almonds with skin, chopped

For the crumble:

For the crumble:
Ingredients (6 servings)
170 very cold butter
150 flour
75 almonds, ground
75 sugar
salt
  • Cut the rhubarb into pieces about the thickness of a finger and mix with the sugar in a baking dish or ovenproof pan.
  • Grate the very cold butter on a coarse grater. Using your hands, rub with the rest of the crumble ingredients until you have a lumpy mixture.
  • Leave to rest in the freezer for 10 minutes or in the fridge for at least half an hour. Preheat the oven to 200°C.
  • Spread the crumble over the marinated rhubarb and shake so that the mixture is evenly distributed.
  • Bake for 30 minutes, then sprinkle the chopped almonds on top and bake for another 10 minutes until the crumble is a nice golden colour.
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