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  • Writer's pictureStephanie Marmier

Rhubarb & Raspberry Crumble

Updated: Aug 23, 2019

Rhubarb is one of my favorite vegetable to eat as a dessert. It is very sour, but I personally like it. Rhubarb can also be intimidating to cook because, you need to peel it and some recipes require you to wait one hour to extract the liquid. This recipe is easy and it is between a scone and a crumble, you can eat it with vanilla ice cream to make it a little sweeter or add a little more sugar to the recipe.


  • 300g flour

  • 100g/½ cup almond flour

  • 1 pinch of salt

  • 130g/9 tbsp. butter

  • 2 eggs

  • 2 tsp. baking powder

  • 1 tsp. vanilla extract

  • 130g/⅔ cup sugar

  • 200g/1 cup raspberries

  • 25g/2 tbsp. brown sugar to mix raspberries

  • 200g/1 cup rhubarbs

  • 25g/2 tbsp. brown sugar to mix rhubarbs


1. Wash, peel and cut the rhubarb in pieces, roll the rhubarb and the raspberries in brown sugar, set aside.

2. In a bowl or food processor, stir the dry ingredients: flour, baking powder, salt, almond flour, sugar and vanilla extract.

3. Add small pieces of butter to the mix and mix until the flour has absorbed the butter (no more pieces of butter)

4. Add eggs, one by one, while mixing to make the dough stick.

5. In a baking pan (about 8 by 11 inches) with parchment paper (or butter and flour), spread with your fingers the dough about ¾ inches thick (use ¾ of the dough)

6. Then spread the fruits with the remaining dough (like a crumble) on the top.

7. Bake 30 min at 360°F

8. Broil maximum 4 min. to get some colors

Optional – Add some flaked almonds on top.

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