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–+ servings
rhubarb crumble with almonds in a small white ramekin
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5 from 1 vote

Rhubarb and almond crumble

czas przygotowania10 min
czas gotowania35 min
całkowity czas45 min
porcje: 2 servings
autor: Aleksandra

składniki

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

wykonanie

  • 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!

Video

uwagi

  • 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.

Nutrition

Kalorie: 496kcal