Rhubarb Walnut Crumble

    Rhubarb Walnut Crumble

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    55min


    5 people made this

    This is a bit different from the usual rhubarb crumble because it incorporates walnuts and an egg into the topping.

    Ingredients
    Serves: 8 

    • 4 cups (500g) chopped rhubarb
    • 3/4 cup (150g) white sugar
    • 1 cup (125g) plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3/4 cup (150g) white sugar
    • 1/2 cup (60g) chopped walnuts
    • 1 egg, beaten
    • 1/2 cup sour cream

    Directions
    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 180 degrees C. Grease and flour a 20cm square baking dish.
    2. Place the rhubarb into the baking dish and sprinkle 3/4 cup of sugar over it. Stir to coat completely. In a medium bowl, stir together the flour, baking powder, salt and remaining 3/4 cup of sugar. Add the walnuts, egg and sour cream; stir until smooth. Pour over the rhubarb and spread evenly.
    3. Bake in the preheated oven until rhubarb is tender and the top is browned, about 40 minutes.
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    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (6)

    by
    13

    Delicious, I did add some fresh strawberries to the rhubarb....mmmm good!! Served warm with a scoop of vanilla frozen yogurt or ice cream...delish!  -  19 Apr 2008  (Review from Allrecipes USA and Canada)

    by
    10

    I was happy to find a rhubarb cobbler recipe here, and tried this one, and it tasted good. However, the topping didn't have enough liquid in it, so I added more sour cream and a bit of water; otherwise it didn't even have enough liquid to mix the flour properly. Next time, I would probably add some brown sugar crunch topping of some sort to add a bit of interest. It was very easy to make, though, and everyone scoffed it up with whipped cream on top.  -  17 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    10

    This was just ok. There was really no "pouring over the rhubarb". It was more like dropping it and spreading it, like a biscuit topping. I am glad I tried it, but I probably won't make it again.  -  17 Jun 2008  (Review from Allrecipes USA and Canada)

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