Food & Drinks

What are we eating today? Rhubarb crumble with pistachio

This rhubarb crumble with pistachio has everything. A crunchy biscuit base, a creamy pistachio cream, tart rhubarb and buttery crumbs to finish off the party. You want to make this!


For about 9 pieces:

For the bottom:

  • 120 grams of flour
  • 50 grams of sugar
  • 110 grams of cold, unsalted butter, cubed
  • Pinch of salt

For the topping:

  • 400 grams of rhubarb, cut into pieces
  • 110 grams of pistachios
  • 1 1/2 tablespoon of flour
  • 75 grams of sugar
  • 65 grams of butter in cubes
  • 1 egg
  • 1 tablespoon of orange zest
  • 1 tablespoon of orange juice
  • 1 teaspoon of vanilla extract
  • Pinch of salt

For the crumble:

  • 120 grams of flour
  • 80 grams of sugar
  • pinch of salt
  • 75 grams of cold unsalted butter in cubes

The fantastic thing about this rhubarb crumble is also that it is not that sweet. Rhubarb naturally has all that fresh and sour taste, which can be found under the heading “you love it or you hate itFalls. If your guests don’t like the crumble sweet enough, sprinkle it with some icing sugar.

Baking rhubarb crumble

Preheat the oven to 180 degrees. Prepare a square baking tin or baking dish with a diameter of 20 cm and cover with baking paper.

Mix the flour, salt and sugar for the bottom in a food processor. Add the cubes of butter and run until large lumps form in the machine.

Press the dough over the baking sheet, until it is even. Bake in the oven for 15 minutes, until golden brown. Allow to cool as far as possible (put in the fridge if necessary). Keep the oven on.

Meanwhile, prepare the pistachio cream in the food processor. Add the pistachios, flour, salt and sugar and grind to a fine powder. Add the butter and run until blended. Sniff the blissful scent and then add the egg and vanilla extract and mix until smooth.

Spread the pistachio cream over the baked base with a spatula.

Mix the rhubarb with the orange zest and juice and spread over the pistachio cream.

Make the crumbs by mixing the flour with the sugar and a pinch of salt in a bowl. Knead the cubes of cold butter with your fingertips until you have coarse crumbs. Spread them over the rhubarb.

Put the rhubarb crumble in the oven for 50 minutes, until it is golden brown and done. Test with a skewer whether the bottom is well cooked.

If the topping on top becomes very dark, cover the cake with aluminum foil during baking.

Let cool completely first. Then cut into pieces and serve.

recipe rhubarb

Also read: What are we eating today? Lamb meatballs with labneh, pomegranate and mint

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What are we eating today? Rhubarb crumble with pistachio


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