Rhubarb crumble


Super easy, yummy and quick recipe. I think this is a record in the blog! This is definitely one of the easiest and quickest recipes I ever posted. And if you have never tried rhubarb, this is the perfect way to start. A mix of sweet and sour that you will love!!

It is not the first recipe with rhubarb in the blog, but it is the first where it is the main ingredient. Since I discovered it, I love it. I am always looking forward to the season to arrive and make some desserts with it. Do you love as much as I do? Then continue reading and learn how to do this easy crumble!


The truth is that the first time a saw a rhubarb cake, here in Germany, I thought they were completely crazy. Since I’ve never seen that before (it’s not known in Spain) and I though the cake was done with a weird kind of pink chard. Can you imagine my face?


Well, and thanks that I am a bit reckless what it comes to food and I like trying everything. Because, I discovered how good is rhubarb in that precise moment!! And what can I say about its colour? I love it! This pink is so beautiful, and everywhere you use it, it will tint all around in pink. Sublime, don’t you think?


Crumble comes from the UK, there is where I ate it the first time, in its most famous version, the Apple crumble. It is incredible, how such a simple thing can be so delicious! It has to be eaten light warm in with vanilla ice-cream as a side dish. And you can prepare with any kind of fruit you like, it will be always perfect!


Rhubarb Crumble

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Serves: 6 to 8
Cooking Time: 15 min. Total 45min.


  • 120 g flour
  • 100 g grounded almond
  • 40 g grounded hazelnut (optional)
  • 100 g butter at room temperature
  • 200 g + 80 g sugar
  • 1 kg rhubarb (fresh or frozen)
  • Vanilla ice-cream



Preheat the oven at 200ºC. In a bowl, mix flour and all grounded nuts, the butter and 80 g of the sugar. Using a fork, mix until combine all ingredients.


Clean and chop the rhubarb, cover the bottom of a baking pan with it and sprinkle with the 200 g of sugar and 6 Tbsp of water. Distribute the crumble until cover all the surface.


Bake for 35 minutes approximately, or until the crumble gets slightly brown and crunchy. Serve warm and with vanilla ice cream.

Sweet dreams

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