Rhubarb Almond Crumble

rhubarb-almond-crumble
Photo by Josh Wand
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  • Makes 8 to 10 servings
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Heat the oven to 375° F. Stir together the rhubarb, granulated sugar, and potato starch in a large bowl, then transfer to a 9- by 13-inch baking dish. Combine the ground almonds, sliced almonds, and brown sugar in a medium bowl, then stir in the butter and mix well. Sprinkle the almond mixture evenly over the rhubarb. Bake until the topping is golden-brown, about 30 minutes. Let cool for 20 minutes before serving. Serve with ice cream, if desired.

Ingredients

  1. Check 2 pounds rhubarb, cut into 1-inch pieces
  2. Check 1 cup granulated sugar
  3. Check ¼ cup potato starch
  4. Check 1 cup ground almonds or almond flour
  5. Check 1 cup sliced almonds
  6. Check 1 cup packed light brown sugar
  7. Check 8 tablespoons (1 stick) unsalted butter or margarine, melted
  8. Check Vanilla ice cream, for serving (optional)

Directions

  1. Heat the oven to 375° F. Stir together the rhubarb, granulated sugar, and potato starch in a large bowl, then transfer to a 9- by 13-inch baking dish. Combine the ground almonds, sliced almonds, and brown sugar in a medium bowl, then stir in the butter and mix well. Sprinkle the almond mixture evenly over the rhubarb. Bake until the topping is golden-brown, about 30 minutes. Let cool for 20 minutes before serving. Serve with ice cream, if desired.