Rhubarb Walnut Crumble

Rhubarb Walnut Crumble

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


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

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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