Do you know when rhubarb is in season? Spring! When May arrives, I always find my way to the kitchen with a bunch of rhubarb.
What makes this rhubarb crumble truly special is the browned butter. It adds a fantastic depth of flavor!
The crispy topping against the soft, tart rhubarb is a heavenly combination. And with a scoop of vanilla ice cream on the side? Unbeatable.
While rhubarb crumble might seem like a simple project, the secret is in the details—like taking the time to brown the butter properly.
Variants & Tips
- Add 200 g of strawberries along with the rhubarb for a fruitier flavor.
- For a nutty crunch, add 50 g of coarsely chopped almonds to the crumble.
Serving Suggestions
- Serve with real cream-based strawberry ice cream for an extra Norwegian touch.
- A simple green spring soup can be a lovely starter before this dessert.
Frequently Asked Questions
Substitute for rhubarb?
You can use apples or pears, but remember to adjust the sugar quantity to your taste as these fruits are sweeter.
Can I prepare this in advance?
Yes, you can make both the rhubarb and crumble mixture ahead of time and store them separately in the fridge for up to 24 hours before baking.
Can I freeze rhubarb crumble?
Absolutely, let it cool completely before freezing it in an airtight container for up to 2 months. Thaw in the fridge and reheat in the oven before serving.
Using non-lactose butter?
Yes, you can use lactose-free butter to make the crumble lactose-free.
Crumb topping without browned butter?
Regular butter works too, but browned butter adds extra depth and flavor.
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