Rhubarb Walnut Crumble
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
- Preheat the oven to 180 degrees C. Grease and flour a 20cm square baking dish.
- 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.
- 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)
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)
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)
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)