Rhubarb crumble slices

Total time: 1hr 35m
Preparation Time: 35m

For 12 piece


Corinne & Bettina - nom-nom

Nutritional Information

Contains 573 Kcal, 8g Protein, 63g Carbohydrates, 31g Fat


  • Shortcrust pastry dough
  • 250 g cane sugar
  • 550 g white flour
  • 80 g ground almonds
  • 350 g butter, cold, cut into pieces
  • Filling
  • 2 tbsp cornflour
  • 2 tbsp water
  • 100 g cane sugar
  • 600 g red rhubarb, cut into approx. 0.5 cm pieces
  • 1 tsp vanilla paste
  • To bake
  • 2 tbsp almonds, coarsely chopped
  • a little icing sugar
  • Utensils
  • One rectangular tin (approx. 20 x 30 cm), greased or lined with baking paper.

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  • Shortcrust pastry dough

    Mix the flour, almonds and sugar in a bowl. Add the butter, rub by hand or pulse in a food processor until you have an even, crumbly mixture. Transfer 3/4 of the dough to the prepared tin and press down firmly by hand. If the mixture is too crumbly, mix in 1-2 tbsp of water. Chill the tin with the dough base and the remainder of the dough for the crumble for approx. 30 mins.
  • Filling

    Mix the cornflour with the water and stir until smooth, bring to the boil in a pan along with the rhubarb, sugar and vanilla, simmer for approx. 5 mins. while stirring occasionally, leave the stewed rhubarb to cool.
  • To bake

    Spread the stewed rhubarb over the base. Top with the reserved crumble and almonds. Bake for approx. 30 mins. in the centre of an oven preheated to 180°C. Leave the cake to cool, cut into slices, dust with icing sugar.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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