Rhubarb Crumble
Bake a taste of summer! This rhubarb crumble is bright, fragrant, and easy enough to make any day. A juicy filling of rhubarb, apples, and strawberries sits in a buttery shortcrust base, topped with a crisp, nutty crumble. The three fruits balance each other beautifully — tart rhubarb, sweet apple, and ripe strawberry.
Lily
Recipe author
Rhubarb Crumble
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
5 g
Fats 33 %
18 g
Carbohydrates 58 %
32 g
306 kcal
GI:
9
/
0
/
91
- Prep the fruit and nuts first: wash the rhubarb, pat it dry with a paper towel, and cut it into pieces about 3/4 inch (2 cm) long. Wash, dry, and peel the apples, core them, and cut into small pieces. Rinse the strawberries, blot off excess moisture with paper towels, and halve them (quarter any large berries). Finely chop the toasted hazelnuts.
- Make the crust: cut the cold, firm butter into cubes and put it in a medium bowl. Add the sugar and sift in the flour, then rub everything together with your fingertips into coarse crumbs. Add the egg yolk and the cold water and mix until the dough just comes together. Turn it out onto a floured surface, knead briefly, and shape it into a round disk about 3/4 inch (2 cm) thick. Wrap in plastic and chill for 30 minutes.
- Roll the dough between two sheets of parchment to about 1/8 inch (4 mm) thick. Line an 8-inch (20 cm) round pan with parchment, fit in the dough, and trim the edges, leaving sides about 1 1/2 inches (4 cm) high. Chill the lined pan for another 30 minutes.
- Meanwhile, make the filling: put the rhubarb and apples in a medium saucepan and toss with the powdered sugar. Set over high heat, bring to a boil, then reduce to just below medium and cook for 5 minutes, until the fruit softens. In a small bowl, stir the corn flour into the cold water until smooth, then stir it into the saucepan. Add the strawberries, mix, bring to a boil, and cook for 1 more minute. Remove from the heat.
- Preheat the oven to 400°F (200°C). Line the chilled crust with a sheet of parchment and fill it with pie weights, dried beans, or peas. Blind-bake for 12 minutes, then lift out the parchment and weights and bake 7 minutes more, until golden. Remove and let cool slightly.
- Make the crumble topping: in a bowl, combine the cubed cold butter, the sugar, and the sifted flour, and rub together into crumbs with your hands. Mix in the hazelnuts so they're evenly distributed.
- Spread the rhubarb, apple, and strawberry filling into the crust and scatter the crumble over the top. Bake for 25 minutes, until the crumble is golden and lovely. Remove from the oven and let cool at room temperature for 20 minutes. Serve warm with ice cream or custard. Enjoy!
Caloric content of the products possible in the composition of the dish
- Strawberries - 30 kcal/100g
- Fresh frozen sweet strawberries - 44 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Hazelnuts - 670 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Rhubarb - 13 kcal/100g
- Water - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
- Brown Sugar - 394 kcal/100g
- Corn flour - 368 kcal/100g
- Whole grain corn flour, unseeded - 355 kcal/100g
- Whole grain corn flour sifted - 362 kcal/100g
- Cornmeal from grain with removed germs of vitaminizir - 364 kcal/100g
- Corn flour from grain with removed germs nevitaminiz - 364 kcal/100g
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