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Rhubarb and Hazelnut Shortbread Crumble

July 15, 2012 By All That I'm Eating 33 Comments

There are times in life where a great slice of cake is just what you need. A bad day at work, it’s been raining and you’ve left the washing out or unexpected expenditure all seems insignificant, smaller somehow, when you’re eating sponge and jam. These problems can even disappear completely if it’s a cake fresh from the oven. There are those other times though. When cake just can’t cut the mustard and it’s the bite of a biscuit that you need.
Rhubarb and Hazelnut Shortbread Crumble - baked

I had this need, this craving for a properly good biscuit. Nothing disastrous, or even slightly unusual, had occurred but sometimes you don’t need an excuse. I had a fridge load of rhubarb that needed a good home. Rhubarb is always very happy under a crumble topping but a crumble wasn’t going to help my desire for a biscuit. I devised a cunning ensemble where biscuit and crumble would meet. 

Rhubarb

You will need:
400g plain flour
100g sugar and a little extra
300g butter, at room temperature
2 tbsp chopped, toasted hazelnuts 
6 small sticks of rhubarb

Crumble topping

Chop the rhubarb into chunks and put in a pan with a sprinkling of sugar over a low heat with the lid on. Leave it to soften while you make the shortbread. Cream the butter and sugar together, this always takes longer than I think it will, then stir in the flour and hazelnuts. Mix together until it forms a dough.

Rhubarb and Hazelnut Shortbread Crumble - cooking the rhubarb

Grease and line a baking dish; mine was about 30cm by 20cm. Take two thirds of the shortbread and press into the baking dish. Prick the top all over with a fork and put in the oven at 170C for 20 minutes. Check on the rhubarb, it should be soft by now. Remove the lid and let the rhubarb cook until most of the moisture has evaporated and it’s a thick pink jam. If you remember the Teletubbies, it looked a little like Tubby Custard.

Rhubarb and Hazelnut Shortbread Crumble - pouring on the rhubarb

Take the shortbread out of the oven and pour the rhubarb over. Crumble the remaining shortbread mixture over the top. Return to the oven for 15-20 minutes or until the top is golden brown and the rhubarb has bubbled slightly up over the top. Mark into portions while still hot.

Rhubarb and Hazelnut Shortbread Crumble - adding crumble

When it had been out of the oven for about ten minutes I couldn’t wait any longer and put the kettle on to make a big cup of tea. I eased a piece of the shortbread out. Oh my. I don’t like to toot my own trumpet but this was magnificent. The bottom of the shortbread had the rich, buttery crunch you expect from it with a very slightly gooey layer where shortbread meets rhubarb. It was sort of a shortbread sandwich; crunch on either side with jammy fruit in between.

Rhubarb and Hazelnut Shortbread Crumble - finished and as squares

 At that moment in time (and for many moments afterwards as I made 16 squares) there was nothing else in the world except me and the shortbread. Time for pure indulgence and bliss with sweet, crisp biscuit and sharp, sticky rhubarb. Wonderful.

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Filed Under: Baking, Biscuit, Butter, Crumble, Dairy & Eggs, Fruit, July, Recipes By Month, Rhubarb, Seasons, Shortbread, Summer, Sweet Treats Tagged With: Baking, Biscuits, rhubarb, sweet treats

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Comments

  1. awholeplotoflove says

    July 15, 2012 at 18:36

    Ohhhhhh that looks fab, I’m off for a week from the 21st. That recipe is on the list along with the chicken & chorizo tarts.

    Reply
  2. Lizzy says

    July 15, 2012 at 18:39

    You’re right…this looks magnificent! I will make myself a batch of these delicious bars next spring when my rhubarb crop is at it’s peak 🙂

    Reply
  3. Belinda @zomppa says

    July 15, 2012 at 18:46

    This sweet thing sure to turn ANY frown upside….

    Reply
  4. Alida says

    July 15, 2012 at 20:04

    this is wonderful simple recipe, one those you want to keep.
    I am looking at my rhubarb in the garden and I know it is time to use it up now or it will just go rotten in the pouring rain.
    Thank you for this great recipe.

    Reply
  5. Helen T says

    July 15, 2012 at 20:34

    Oh, I wish I’d had a) some rhubarb and b) time for baking today, as this sounds delicious. Next weekend!

    Reply
  6. Jenn Kendall says

    July 15, 2012 at 20:40

    i wish i had access to some rhubarb right now, these look absolutely delicious!

    Reply
  7. Ellen B Cookery says

    July 15, 2012 at 23:45

    Looks so good! Wonder if I can still find rhubarb here in Toronto?

    Reply
  8. Paula @ Vintage Kitchen Notes says

    July 16, 2012 at 01:10

    There are times when only cake will do, or rhubarb bars! They look fantastic and with homemade jam.. wonderful

    Reply
  9. tania @ A Perfect Pantry says

    July 16, 2012 at 01:40

    I love crumbles… I usually make mine with apple:)

    Reply
  10. Belinda @zomppa says

    July 16, 2012 at 02:39

    This crumble looks absolutely delicious! What a great combination….

    Reply
  11. Marina@Picnic at Marina says

    July 16, 2012 at 03:44

    Oh dear, what a great dessert!

    Reply
  12. Medeja says

    July 16, 2012 at 04:33

    Oh yummy! Rhubarb has such a great flavor for crumbles and crisps it is one of the best ingredients!

    Reply
  13. Mich - Piece of Cake says

    July 16, 2012 at 05:35

    Hi Caroline, this looks delicious! I don’t get much rhuburd here, so I guess another fruit/vegetable would work?

    Reply
  14. Kit @ i-lostinausten says

    July 16, 2012 at 07:39

    Fantastic! Another great rhubarb recipe. Looks so delicious & very tempting with those lovely red color! Simply amazing! 🙂

    Reply
  15. Sharyn Dimmick says

    July 16, 2012 at 12:59

    These are so pretty, with that strong red fruit peeking through the shortbread crust.

    Reply
  16. Soni says

    July 16, 2012 at 13:36

    Ooh I so want to try this!!Looks absolutely delicious!Love the rhubarb in there :)YUMM….

    Reply
  17. Navaneetham Krishnan says

    July 16, 2012 at 14:07

    Magnificent and gorgeous. I need to get to the city to check out whether rhubard is available. I have been seeing your recipes with rhubard and now its very tempting that I need to try out.

    Reply
  18. The Kitchen Boudoir says

    July 16, 2012 at 16:41

    Just reading about this made my day better. Now I know what to do with some lonely rhubarb!

    Reply
  19. CulinaryCache says

    July 16, 2012 at 17:22

    Beautiful recipe I cannot wait to give this a try!

    Reply
  20. Maureen @ Orgasmic Chef says

    July 16, 2012 at 21:09

    I love rhubarb crumble and the hazelnut and shortbread topping just makes it better.

    Reply
  21. Amber @ Slim Pickins Kitchen says

    July 17, 2012 at 02:57

    OMG…this looks insanely phenomenal!!!

    Reply
  22. rita cooks italian says

    July 17, 2012 at 10:48

    All I need is a large slice of your crumble!! Double cream for me. I agree a cake can brighten up a bad day. I like the look of your crumble even if I am not very keen on rhubarb!!!

    Reply
  23. Hotly Spiced says

    July 17, 2012 at 12:00

    I love rhubarb and having it in a slice like this is delicious. What a great recipe and I love the crumble topping. I’ll have two pieces please! xx

    Reply
  24. Peggy G. says

    July 17, 2012 at 20:21

    I could eat this crumble morning, noon, and night! Looks great =)

    Reply
  25. firefoodie says

    July 17, 2012 at 22:25

    Comfort food at its best.. just gorgeous. A

    Reply
  26. Jacqueline @Howtobeagourmand says

    July 18, 2012 at 06:25

    How funny Caroline. Love all the ingredients and good for you for tooting your own horn. It looks tremendous 🙂

    Reply
  27. Guru Uru says

    July 18, 2012 at 09:26

    A recipe made to warm one up and make theior tastebuds tingle, this looks wonderful:D

    Cheers
    Choc Chip Uru

    Reply
  28. Sabrina Poehl says

    July 18, 2012 at 18:06

    My fiance loves rhubarb! This looks like the perfect recipe to make for him sometime. I love your blog, glad I came across it! Will definitely be following 🙂

    Would love for you to stop by my blog sometime. New blog friends are the best!

    https://sugarlyeverafter.blogspot.com/

    Reply
  29. Jessica@AKitchenAddiction says

    July 18, 2012 at 21:52

    This sounds amazing! I love that shortbread crumble!

    Reply
  30. Cucina49 says

    July 19, 2012 at 20:36

    Oooh, those bars look so good. A little tart from the rhubarb, some sweet from the crumble–a perfect combo!

    Reply
  31. Gabriela Steve says

    July 21, 2012 at 03:02

    Been wanting to try rhubarb in baked goods- thanks for sharing this recipe!
    🙂

    Reply
  32. Karen S Booth says

    July 21, 2012 at 10:05

    I LOVE rhubarb baked this way, as a tray bake rather than a pudding and this recipe looks lovely!

    Reply
  33. The View From The Table says

    July 23, 2012 at 22:26

    Oh blimey, this looks fabulous!

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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