Rhubarb crumble
A rhubarb dessert with a crumble topping made from white and wholemeal flour.
Active time20 min
Cooking45 min
Total1 h 15 minResting : 10 min
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Ingredients
- 75 g butter
- 1 pinch of ground cinnamon — optional
- 100 g wheat flour
- 50 g wholemeal wheat flour
- 50 g white sugar
- 15 g brown sugar
- 400 g rhubarb
Preparation
Preheat the oven to 200 degrees Celsius. Wash the rhubarb stalks, remove the thickest strings and cut into lengths of 1.5 centimetres. Place in a deep dish and mix with the brown sugar.
15 g brown sugar400 g rhubarb- oven
- colander
- deep ovenproof dish
- knife
Mix the two flours. Cut the cold butter into small pieces and rub it into the flour with your fingertips until the mixture resembles fine crumbs.
75 g butter100 g wheat flour50 g wholemeal wheat flour- mixing bowl
- knife
Sprinkle the white sugar and, if desired, the cinnamon over the mixture. Mix briefly.
1 pinch of ground cinnamon — optional50 g white sugar- mixing bowl
Cover the rhubarb completely with a layer of crumble, without pressing it down.
- deep ovenproof dish
Bake uncovered for 35 to 45 minutes, until the topping is crisp and lightly golden.
- oven
- deep ovenproof dish
Leave to cool slightly for 10 minutes before serving.
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Routine photos quotidienne autorisée par Roch : vingt nouvelles recettes et vingt versions corrigées publiées sans photo le 20 octobre 2026. Anciennes images conservées dans leur historique. Revue technique et visuelle, compositions variées, textes et modèles conservés ; aucun essai en cuisine revendiqué.
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