Rhubarb Crumble Streusel

So what to do with all this new season rhubarb.

I’m trying this year to actually eat what I grow rather than gifting it all away.

I’m not a jam fan.

So came up with this idea.


Delicately sweet and tangy rhubarb is a perfect match for the buttery shortbread base and nutty streusel topping. Makes 9 squares.

8 large stalks of rhubarb, trimmed and sliced into 3cm pieces
400g caster sugar
1 litre water
½ vanilla pod, sliced open lengthwise(optional)
150g almonds
200g plain flour
2 tsp freshly grated ginger root
175g unsalted butter, fridge cold, cubed
50g pine nuts
50g macadamia nuts
2 tbsp icing sugar (optional)

Place 300g of the sugar in a saucepan with the water.

Simmer until sugar is dissolved.

Add the prepared rhubarb to the sugar syrup and simmer for 20‐30 minutes – until the rhubarb is soft enough for a fork to go through it with ease.

Preheat the oven to 190C.

Using baking parchment, line a 20cm square loose‐bottomed cake tin.

Place 100g almonds in a food processor and blend until finely ground.

Chop the remaining almonds roughly and put in a mixing bowl.

Add the flour, ginger, sugar and butter to the ground nuts in the processor and pulse until the mixture resembles coarse breadcrumbs.

Transfer half of the mixture to the bowl with the chopped nuts and add the pine and macadamia nuts.

Process the rest of the mixture left in the food processor until it forms a ball.

Tip this pastry into the cake tin and, using the palm of your hand, press it into the base.

Spread the rhubarb evenly across the pastry base and top with the nutty streusel topping.

Bake for 45 minutes or until golden and biscuity on top.

When cool, dust with the icing sugar and cut into slices.


One Response to “Rhubarb Crumble Streusel”

  1. on 04 Dec 2015 at 7:56 am Misa

    This time I clicked over from Foodbuzz, and bzezud your Rhubarb Streusel Cake which is unusual and beautiful. Our rhubarb in S. Florida is usually a ruby red color, and most of the time we mix it with strawberries to make a pie with. I will have try your cake recipe with the rhubarb, and chances are it will turn out pink on the inside!Love the streusel topping!Happy Easter, Angie!xoxo

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