Rhubarb Crumble
6 servings
40 minutes
Rhubarb crumble is a classic British dessert that combines the tender tartness of rhubarb with a sweet, crunchy topping. Its history dates back to World War II when British housewives sought simple and affordable ways to make delicious desserts. In this version of crumble, strawberries add fruity freshness while hazelnuts provide nutty richness. Baked to a golden crust and complemented by a light sour cream sauce with hints of vanilla and lemon zest, this dessert is perfect for cozy tea times. Served warm, it reveals a full palette of flavors—from light tartness to creamy sweetness. Crumble can be served as a standalone dish or paired with ice cream to highlight the contrast between hot and cold. Elegant in its simplicity, it remains a beloved treat that can enhance any gathering.
1
Preheat the oven to 225 degrees. Mix oats, almond flour, 100 grams of sugar, and a pinch of salt, add room temperature butter and crumble with your hands. Add chopped hazelnuts and mix.
- Oat flakes: 100 g
- Almond flour: 180 g
- Sugar: 200 g
- Salt: pinch
- Butter: 150 g
- Roasted hazelnuts: 50 g
2
Clean the rhubarb, cut into pieces one centimeter thick, and halve the strawberries. Mix with 80 grams of sugar, cardamom, and starch.
- Rhubarb: 3 stems
- Strawberry: 130 g
- Sugar: 200 g
- Cardamom: pinch
- Starch: 1 tablespoon
3
Place rhubarb with strawberries in a dish. Sprinkle with crumbs. Top with a tablespoon of sugar for a caramel crust. Bake for 25 minutes in the oven.
- Rhubarb: 3 stems
- Strawberry: 130 g
- Sugar: 200 g
4
Whip the sour cream with powdered sugar, egg yolks, zest, and vanilla. Serve warm crumble with sour cream sauce.
- Sour cream: 200 g
- Powdered sugar: 2 tablespoons
- Egg yolk: 2 pieces
- Lemon: 1 piece
- Vanilla: to taste