Rhubarb and Hazelnut Pudding
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.
Grease a baking dish.
Wash, trim and peel the rhubarb and cut into small pieces. Sprinkle with the remaining sugar.
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.