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Crumbles are a great dessert that are easy and maintain the integrity of the fruit. This rhubarb crumble is perfect to serve with custard, cream or ice cream.
1 1/4 kg rhubarb, trimmed and diced
4 tablespoons demerara sugar, to taste
1 teaspoon lemon zest
2 teaspoons lemon juice
90g cold unsalted butter, diced
8 tablespoons oats
8 tablespoons hazelnuts, chopped
130g brown sugar
8 tablespoons plain flour
1 pinch cinnamon, to taste
30 min › Cook:
40 min › Ready in:
1 hour 10 min
Preheat the oven to 190 degrees C. Grease a 20 or 23cm baking dish.
In a bowl combine the rhubarb with sugar, lemon zest and juice. Tip into the prepared baking dish.
In a clean bowl combine the diced butter with the flour, brown sugar, oats, hazelnuts and cinnamon. Rub together until mixture resembles very coarse crumbs. Sprinkle evenly over the rhubarb mixture.
Bake in the preheated oven until the rhubarb is tender and the topping is golden; about 40 to 50 minutes.
Was looking for an easy but interesting crumble, googled and this one came up. Loved the addition of rolled oats and hazelnuts. Will definitely be using this recipe (and this site) again and again.
- 25 May 2013
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