Rhubarb Crumble

    (3)
    1 hour 10 minutes

    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.


    2 people made this

    Ingredients
    Serves: 8 

    • 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

    Directions
    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Preheat the oven to 190 degrees C. Grease a 20 or 23cm baking dish.
    2. In a bowl combine the rhubarb with sugar, lemon zest and juice. Tip into the prepared baking dish.
    3. 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.
    4. Bake in the preheated oven until the rhubarb is tender and the topping is golden; about 40 to 50 minutes.

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    Reviews and Ratings
    Global Ratings:
    (3)

    Reviews in English (3)

    0

    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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    1

    The hazelnuts made a lovely addition! We really enjoyed it  -  27 Feb 2016  (Review from Allrecipes UK & Ireland)

    by
    0

    As a newbie baker, I rely heavily on recipes being accurate, and this one didn't seem to be. The instruction for the rhubarb said to "combine with the sugar..." so I added both lots of sugar, not realising that then dark sugar had to go into the crumble mix. My crumble mix was therefore depleted and barely covered the rhubarb - it looked like nearly double the quantity of crumble would be needed.  -  28 Mar 2017  (Review from Allrecipes UK & Ireland)

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