When we move house I want to plant some rhubarb, there’s a ditch at the end of the garden where it should be real happy. For now I have to buy it and that’s what I did. I thought of making rhubarb crumble until I saw this coming along on pinterest: a recipe for Rhubarb buckle. I adapted it from cups and sticks to grams and added my own touch ;)
For the dough:
- 200gr self raising flour
- 50gr sugar
- 110gr butter
- 2 egg yolks
- 2 tablespoons of cream (I used sour cream)
Mix the flour, sugar and butter until it’s crumbly; mix the yolks with the cream and add to the crumbly mix. Knead the dough until it forms a ball. Flatten this to a disk of about 10-12cm and leave in the fridge for 1 hour.
Preheat the oven to 180°C.
- 5-6 stalks of rhubarb (or about 650gr once chopped)
- 100 gr sugar
- zest of 1 lemon
Chop up the rhubarb and add the sugar and lemon zest, leave it for a bit.
- 125gr self-raising flour
- 50gr sugar
- 1 teaspoon salt
- 90gr butter
- 80gr of ground almond
Mix all together until it resembles a bread crumbs.
Roll out the dough between parchment paper till about 0,5cm thickness, as much in the shape of the baking tray (I used one close to the size of an A4 paper) as possible. Peel away the top layer of the parchment paper and transfer the dough on the paper to the tin. Leave a rim of max 1cm. So trim away where needed and add this where needed. Divide the rhubarb over the dough. If some fluid has formed meantime, don’t put all the fluid on the dough. Sprinkle the crumble mix over the rhubarb.
Put in the oven for 30 minutes, than lower temperature to 150°C and leave it to bake for another 30minutes.
Enjoy! with a bit of ice cream or cream or just as it is :)