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Rhubarb and Hazelnut Pudding

Rhubarb and Hazelnut Pudding
45 min.
Preparation
easy
Difficulty

Ingredients

for 6 servings
1 ¾ cups All purpose flour
cup finely chopped Hazelnuts
cup sugar
1 teaspoon vanilla extract
cup soft butter
21 ounces Rhubarb
1 tablespoon mini pearl sugar (nib sugar)
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Preparation steps

1
Mix the flour, hazelnuts, 125 g sugar and vanilla extract. Add the butter and rub in with your fingertips until the mixture has the consistency of breadcrumbs.
2
Grease a baking dish.
3
Wash, trim and peel the rhubarb and cut into small pieces. Sprinkle with the remaining sugar.
4
Put the rhubarb into the greased dish and sprinkle with the pearl sugar. Cover with the crumble mixture. Bake in a preheated oven (180°C with fan) for about 30 minutes.