Source: Rochelle cir. 2013
Rhubarb Crumble cake
Finding a recipe for a good old fashioned Rhubarb Crumble Cake was not easy. I consider myself to have a deep rooted allegiance to pies. As a young girl, my first job was working in a pie shop/restaurant. It was a place that had over 40 varieties of pies, all made fresh on the premise. I remember the Rhubarb. It was not my favorite at the time, and found it to be on the stringy side. I didn’t pursue it, rather, I moved on to the love of apple pie and cheese cake. No wonder….
Now, thirty years later, living in Switzerland we have a small, lovely old garden. A garden which was started over 30 years ago, by an older Swiss woman who had a deep love for gardening and plants. Much of her plantings are symbolic of Swiss culture. Rhubarb is one of them, and by luck, her rhubarb plant was alive and kicking. This rhubarb plant was a lovely large, old bush growing in our back garden and producing a large volume of stalks.
Baking with a vegetable~
Rhubarb is actually a vegetable stemming from Asia. Rhubarb is both medicinal and culinary. However, you must not do either with the rhubarb after it seeds, as it becomes quite toxic. So, work well with the rhubarb during the peak summer months. You can work wonders in the kitchen with it. It’s great for jelly’s, syrup’s, and delightful baked goods.
This recipe is a home-derived version of something so simple, you’ll be amazed when you try it. It’s a simple crumble with no crust. The filling of the crumble is combined with hazelnut flour, which helps with the thickening aspect and delivers a wonderful flavor in addition. Serve it along with a nice scoop of vanilla ice cream…and you’ll find you add this to the long list of desserts you love!
- 3 cup rhubarb thinly sliced
- 1 cup sugar
- 3/4 cup hazelnuts ground
- 1 cup sugar
- 1/2 cup flour
- 75 gr butter
- Slice your rhubarb and put in a metal mixing bowl along with your sugar. Mix around.
- You will notice the rhubarb produces a lot of moisture, so I added a bit of ground hazelnut to absorb the moisture-maybe ¾ cup You decide.
- Then, I had a bit of cream which I added just for texture.
- I mixed it all up, tasted it (a bit sweet/tart) then poured into the pie shell which I made (see pie dough recipe)