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Rhubarb and Hazelnut Pudding

Recipe author: EAT SMARTER
Rhubarb and Hazelnut Pudding
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45 min.
Preparation
easy
Difficulty

Ingredients

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

Step 1/4
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.
Step 2/4
Grease a baking dish.
Step 3/4
Wash, trim and peel the rhubarb and cut into small pieces. Sprinkle with the remaining sugar.
Step 4/4
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.