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top down view of rhubarb crumble with vanilla ice cream in a pan and on a pink plate
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Rhubarb Crumble

Take advantage of the rhubarb season by making this old fashioned crumble in less than an hour, including the baking time.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: British
Keyword: rhubarb crumble
Servings: 6
Author: Julia Frey of Vikalinka

Equipment

Ingredients

  • 600g / 4½ cups rhubarb
  • 1 tsp cornstarch (cornflour)
  • 200g / 1 cup brown sugar
  • 1 vanilla bean seeds scraped out or 1 tablespoon of vanilla

For the topping

  • 140g / 1 cup plain flour
  • 60g / 1/2 cup ground almonds
  • 100g / 1/2 cup white sugar
  • 1/2 tsp salt
  • 125g / 1/2 cup cold butter

Instructions

  • Cut the rhubarb into ½ inch pieces and toss them with the corn starch(cornflour) and brown sugar. Scrape the seeds out of the vanilla bean and stir into the mixture.
  • Prepare the topping by mixing the flour, ground almonds, sugar and salt. Add cold cubed butter to the mix and rub the butter into the flour mix with your fingers to create little crumble chunks. You shouldn’t have too much powdery texture in your mix.
  • Transfer the fruit mixture to a buttered baking dish. Scatter the crumble all over the fruit mixture. Bake at 200C/400F for 40 minutes.

Nutrition

Calories: 506kcal | Carbohydrates: 74g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 342mg | Potassium: 363mg | Fiber: 3g | Sugar: 50g | Vitamin A: 623IU | Vitamin C: 8mg | Calcium: 143mg | Iron: 2mg