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rhubarb crumble with almond flour
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5 from 3 votes

rhubarb crumble recipe

A delicious fresh crumble made with rhubarb and an almond crumble.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings
Ramekins

Ingredients 
Metric | US Customary

  • 500 grams of rhubarb
  • 1 tsp vanilla extract
  • 100 grams of fine granulated sugar
  • zest of 1 lemon
  • 1 tbsp lemon juice

Crumble topping

  • 40 grams of unsalted butter
  • 50 grams of brown sugar
  • 1 tsp vanilla extract
  • 50 grams of all purpose flour
  • 50 grams of almond flour
  • pinch of salt
  • 50 grams of almonds finely chopped

Equipment

Instructions

  • Wash the rhubarb and cut the stalks into pieces.
  • Combine rhubarb, vanilla extract, sugar, lemon zest and juice in a saucepan. Cook over medium heat, stirring frequently, for about 5 minutes.
  • Divide the rhubarb mixture among 6 ramekins (or 1 large baking dish), leaving the excess liquid in the pan.
  • Place all the crumble ingredients in a bowl and knead with your fingers until crumbly. Divide the crumble over the ramekins.
  • Bake the rhubarb crumble at 200℃/390℉ (conventional) for about 20 minutes. This time and temperature will work for both small and large baking pans.
  • The crumble is delicious hot or cold. Also very tasty as a dessert with a scoop of ice cream.
How to store
Cover the crumble and it will keep in the refrigerator for 3 days.