Rhubarb Crumble

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I made this dessert to go with our Sunday dinner today and everyone thought it was delicious. The hazelnuts and the buttery topping is what makes it so good. I served it warm with a nice scoop of vanilla ice cream, it was perfect. Even the kids all but licked their bowls clean. I had noticed that the directions say that after making the crust, to put it in the freezer, so I made mine yesterday and left it in the freezer overnite. I pulled it out to use just before baking the rhubarb crumble. Such an easy wonderful recipe. A definite keeper.
By the way, not sure what the problem was, but my recipe did have the pan size(8x8, I used 9x9 and still good,and the oven temp(375 for 45 minutes.

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It says in the recipe
" 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and "

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This recipe is easy to follow and is whipped up fairly quickly. It makes a nice summer dessert.

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Good point! No instructions for pan size or oven temperature :-(.

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I did about 1 lb. rhubarb and 1 lb. strawberries and substituted some brown sugar in as I ran out of regular granulated. This was for a tough crowd, who'd never heard of rhubarb before, so I wanted to lessen the earthiness of the dish. So easy to make, the topping was perfect. I will try to substitue peaches and or blueberries next time as I found this practically foold-proof. Homemade whip cream is perfect finisher to the dish!

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My husband and I enjoyed the rhubarb crumble. The crumble on mine did not turn as dark colored as the picture, but it still tasted good. I also did not use hazelnuts becuase I couldn't find them in the store. I also cooked at 350.

I only made half the recipe, but think the full recipe would do well in a 9x7 pan, or even something a little smaller if you want it thicker. Next time I will bake in individual ramekins instead of one large pan.

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Even though the recepie did not provide any temp I baked it at 350(F which is the usual temp for most cakes. I used a large dish which made the cake thin and I wished I would have used a smaller one or added more rhubarb. There is definately plenty of crumble to go around so whatever dish you use will work. This was so easy to make and my family love it. I am hoping to use this crumble topping with other nuts and fruit... blueberries and almonds anyone?

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What size pan? What temp?