Best Rhubarb Crumble Recipe

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 Rhubarb crumble


 You need cream fraiche,

For my rhubarb crumble, I serve a delicious and velvety vanilla cream fraiche – the fat from it is something the cake screams a little because of the high acidity from the rhubarb – and vanilla + rhubarb, as you know, taste fabulous together.

The finished result is a lovely sour rhubarb that is balanced by a little sweetness, a crunchy crunchy crumble that is slightly caramelised and then the most wonderful vanilla cream fraiche that ties it all together.

Ingredients

Rhubarb,

500 grams of fresh rhubarb

100 grams cane sugar (white sugar can also be used)

Crumble,

100 grams of almonds

100 grams of oatmeal

100 grams of sugar

50 grams of wheat flour

100 grams of butter

1 pinch of salt

Vanilla cream fraiche,

2 dl cream fraiche 18%

1 stick vanilla (or 1 teaspoon vanilla powder)

3 tablespoons of sugar

1 tablespoon lemon juice

lemon zest (from half a lemon)

Preparation of :

Rhubarb,

Cut rhubarb into bite-sized pieces of 1-2 cm size.

Toss your rhubarb pieces with sugar in a bowl and leave them to soak for 30 minutes.

Crumble,

Roughly chop your almonds and mix them with oatmeal, flour and sugar.

When your rhubarb has been pulled, melt your butter and pour over almonds, oatmeal, etc. Stir it all together so that it is evenly distributed

Collection of rhubarb crumble

Pour your rhubarb into a Pie dish (mine was 26cm) or an ovenproof dish. Spread your crumble evenly over your rhubarb

Bake your rhubarb crumble in the oven at 180 degrees for 40-45 minutes until the crumble on

Vanilla creme fraiche

Scrape the vanilla beans out of the vanilla bean and stir them in a bowl together with creme fraiche, sugar, lemon juice and lemon zest.

Top your delicious rhubarb crumble with a spoonful of vanilla cream fraiche and enjoy life.

If you enjoy another delicious dish you will visit here.


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