Rhubarb and almond crumble

Name: Rhubarb and almond crumble
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Ingredients: 4 tablespoons granulated sugar; 3 tablespoons flour; 3 tablespoons butter; 3.5 tablespoons ground almonds; 2 heaped tablespoons flaked almonds; 9 oz rhubarb; 2 tablespoons vanilla sugar; ½ teaspoon Potato Starch; vanilla ice cream

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
2 servings
Calories
496 kcal
Course
Dessert
Cuisine
International

Rhubarb and almond crumble

Yael Holden

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

crumble:

4 tablespoons granulated sugar 50g / 1.8 oz
3 tablespoons flour 25g / 0.9 oz
3 tablespoons butter soft, 40g / 1.4 oz
3.5 tablespoons ground almonds 25g / 0.9 oz
2 heaped tablespoons flaked almonds

rhubarb:

9 oz rhubarb 250g
2 tablespoons vanilla sugar or 2 ts vanilla extract + 1.5 Tbsp light brown sugar + 1 ts potato starch
½ teaspoon Potato Starch or cornstarch

to serve:

vanilla ice cream

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Instructions

Preheat the oven to 375 °F / 190 °C / Gas Mark 5, no fan (if you have a convection oven, reduce the temperature by 25 degrees).
Prepare two ramekins, about 4-inch / 10 cm in diameter.
Cut the rhubarb into ½ inch / 1 cm slices (you don‘t have to peel it), mix with sugar and potato starch together.
Divide the rhubarb evenly into the 2 ramekins.
Make the crumble: Mix the sugar with flour and ground almonds together, add the softened butter, rub with your fingers, until dough is created, stir in the flaked almonds. Divide the dough with your fingers into clumps and place on top of the rhubarb.
Place the ramekins in the oven and bake for about 35 minutes, until the crumble is golden, crunchy and baked through, rhubarb filling should be bubbling.
Serve with vanilla ice cream.
Enjoy!

Notes

Vanilla sugar is regular sugar flavored with vanilla bean seeds. I used store-bought, as it‘s very common in Europe but you can add vanilla extract or light brown sugar mixed with seeds scraped from 1/2 vanilla pod (which I prefer).
Rhubarb almond crumble tastes best warm and is best served shortly after being baked.
Make ahead: you can prepare the crumble ahead and store it in the fridge. Slice the rhubarb just before baking, top with the crumble and bake
Freeze: this dessert freezes very well, you can freeze it before baking and bake straight from the freezer (a little longer as in the recipe) or after it has been baked, then thaw and warm up in the oven.
The recipe can be easily doubled (or tripled etc) and baked in a bigger baking dish.
Calories count = 1 serving (½ recipe), rhubarb crumble including 1 scoop of vanilla ice cream.