Rhubarb Crumble with Nuts
A homemade rhubarb crumble with a crunchy nut topping. Plenty of seasonal fruit, less sugar than many traditional recipes, and simple whole ingredients make this a comforting dessert that’s easy to prepare and wonderfully satisfying.
Ingredients
Rhubarb Filling
- 700 g rhubarb cut into 2–3 cm pieces
- 40 –60 g sugar adjust to taste depending on the rhubarb
- 1 tbsp lemon juice
- 1 tsp vanilla extract or natural vanilla
- ½ tsp cinnamon optional
- 1 tsp corn starch optional, if the rhubarb is very juicy
Crumble Topping
- 180 g flour wheat or spelt
- 100 g cold butter diced
- 40 –50 g sugar
- 80 g chopped hazelnuts or mixed nuts
- 1 pinch salt
- ½ tsp cinnamon optional
Instructions
- Preheat the oven to 180°C (fan 160°C).
- Mix the rhubarb with the sugar, lemon juice, vanilla and cinnamon. If the rhubarb is especially juicy, stir in the corn starch. Transfer to a baking dish.
- In a separate bowl, combine the flour, butter, sugar, chopped nuts, salt and cinnamon. Rub everything together with your fingertips until coarse crumbs form.
- Sprinkle the crumble evenly over the rhubarb without pressing it down.
- Bake for 30–35 minutes, until the topping is golden brown and the fruit is bubbling around the edges.
- Let cool for about 10 minutes before serving. Enjoy warm on its own or with yogurt, kefir, skyr or a little vanilla yogurt.
Notes
Reduce the Sugar: Because rhubarb has such a vibrant flavor, many people find 40–50 g sugar is enough. Taste your rhubarb first and adjust if needed.
Add More Plant Diversity: Try adding chopped almonds, walnuts or pecans together with the hazelnuts for even more texture and plant variety.
Make It More Filling: Serve with plain Greek yogurt, skyr or kefir for additional protein and a creamy contrast.