Rhubarb crumble with hazelnuts and vanilla

Rhubarb crumble with hazelnuts and vanilla

Covered with a thin layer of crunchy crumbles, nuts, rolled oats and lots of rhubarb, this delicious dessert will taste great with whipped cream or ice cream. Rhubarb crumble with hazelnuts and vanilla is very simple, but so delicious that even the little ones will want more of it. Summery, light and moderately sweet, the recipe is ideal for summer days. Just try it out and let yourself be convinced.

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5 stars from 8 votes


  • 400 g rhubarb
  • 120 g icing sugar
  • 50 g hazelnuts, or almonds
  • 100 g butter
  • 150 g flour
  • 40 g rolled oats
  • 1 tsp vanilla extract
  • whipping cream, to taste
  • vanilla ice cream, to taste


  • Preheat the oven to 190°C.
  • Cut the ends off the rhubarb, cut the stalks into 3-4 cm pieces.
  • Place the rhubarb in a deep casserole dish and sprinkle with half the icing sugar.
  • Chop the nuts.
  • Grind the cold butter and flour into crumbles.
  • In a bowl, mix together the nuts, rolled oats, remaining powdered sugar and vanilla extract.
  • Sprinkle the mixture over the rhubarb.
  • Place in the oven and bake until the rhubarb is soft, about 40-45 minutes is.
  • Rhubarb Crumble Serve warm with cold whipped cream or ice cream.
  • Utensils

    • knife
    • cutting board
    • casserole
    • bowl

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