This delicious spring dessert is very quick to prepare, you can make it while the oven is heating up! Vanilla rhubarb creamy filling under a crunchy almond lid. Rhubarb almond crumble tastes best served warm with a scoop of vanilla ice cream. This rhubarb almond crumble is a must during rhubarb season!
If you love rhubarb as much as we do, check out this rhubarb orange and cardamom lemonade.
How to make rhubarb crumble – step by step:
STEP 1: Start by cutting the rhubarb into ½ inch / 1 cm slices (you don‘t have to peel it) and mix it with vanilla extract / vanilla sugar and potato starch together.
Instead of potato starch you can also use cornstarch.
You need to add either:
– 2 teaspoons vanilla extract + 1 teaspoon potato starch + 1 tablespoon light brown sugar OR
– 2 tablespoons vanilla sugar + ½ teaspoon potato starch.
What is vanilla sugar: vanilla sugar is granulated sugar flavored with vanilla beans. It’s very popular in Europe in you can buy it in every store, but you could make your own (here’s how to do it).
How can you substitute vanilla sugar: for this recipe you could make a shortcut and just add 2 tablespoons light brown sugar mixed with seeds scraped from a ½ vanilla bean or add 2 teaspoons vanilla extract. Vanilla sugar (with real vanilla, not vanillin sugar) tastes so much better than vanilla extract!
STEP 2: Divide the rhubarb evenly into the 2 ramekins.
STEP 3: Next, we’re making almond crumble: mix the sugar with flour and ground almonds together, add the softened butter, rub with your fingers, until dough is created, stir in the flaked almonds.
STEP 4: Divide the dough with your fingers into clumps and place on top of the rhubarb.
Place the ramekins in the oven and bake for about 35 minutes, until the crumble is golden, crunchy and baked through, rhubarb filling should be bubbling. This crumble must be served with ice cream! So good!
Storing and freezing tips:
This dessert is perfect to make ahead: you can make the crumble and store it in the fridge. Slice the rhubarb just before baking, top with the crumble and bake.
The recipe can be easily doubled (or tripled etc) if you‘d like to make it for your guests and baked in a bigger baking dish.
Rhubarb almond crumble is also freezer-friendly: you can freeze it before baking and bake straight from the freezer (a little longer as in the recipe) or after it has been baked, then thaw and warm up in the oven.
Rhubarb and almond crumble
Ingredients
crumble:
- 4 tablespoons granulated sugar 50g / 1.8 oz
- 3 tablespoons flour 25g / 0.9 oz
- 3 tablespoons butter soft, 40g / 1.4 oz
- 3.5 tablespoons ground almonds 25g / 0.9 oz
- 2 heaped tablespoons flaked almonds
rhubarb:
- 9 oz rhubarb 250g
- 2 tablespoons vanilla sugar or 2 ts vanilla extract + 1.5 Tbsp light brown sugar + 1 ts potato starch
- ½ teaspoon potato starch or cornstarch
to serve:
- vanilla ice cream
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Instructions
- Preheat the oven to 375 °F / 190 °C / Gas Mark 5, no fan (if you have a convection oven, reduce the temperature by 25 degrees).
- Prepare two ramekins, about 4-inch / 10 cm in diameter.
- Cut the rhubarb into ½ inch / 1 cm slices (you don‘t have to peel it), mix with sugar and potato starch together.
- Divide the rhubarb evenly into the 2 ramekins.
- Make the crumble: Mix the sugar with flour and ground almonds together, add the softened butter, rub with your fingers, until dough is created, stir in the flaked almonds. Divide the dough with your fingers into clumps and place on top of the rhubarb.
- Place the ramekins in the oven and bake for about 35 minutes, until the crumble is golden, crunchy and baked through, rhubarb filling should be bubbling.
- Serve with vanilla ice cream.
- Enjoy!
Notes
- Vanilla sugar is regular sugar flavored with vanilla bean seeds. I used store-bought, as it‘s very common in Europe but you can add vanilla extract or light brown sugar mixed with seeds scraped from 1/2 vanilla pod (which I prefer).
- Rhubarb almond crumble tastes best warm and is best served shortly after being baked.
- Make ahead: you can prepare the crumble ahead and store it in the fridge. Slice the rhubarb just before baking, top with the crumble and bake
- Freeze: this dessert freezes very well, you can freeze it before baking and bake straight from the freezer (a little longer as in the recipe) or after it has been baked, then thaw and warm up in the oven.
- The recipe can be easily doubled (or tripled etc) and baked in a bigger baking dish.
- Calories count = 1 serving (½ recipe), rhubarb crumble including 1 scoop of vanilla ice cream.
Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!
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