Rhubarb crumble slices

Rhubarb crumble slices

Total: 1 hr 35 Min. | Active: 35 Min.
Nutritional value / piece: 573 kcal
, Fat: 31 g
, Carbohydrate: 63 g
, Protein: 8 g

This tray bake is ready in a flash and is incredibly moreish. The crunchy almond & shortcrust crumble goes beautifully with the juicy rhubarb filling which is flavoured with vanilla. This cake looks best made with red rhubarb, which often has a softer skin and a more subtle acidity than the green varieties.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Shortcrust pastry dough

550 g white flour
80 g ground almonds
250 g cane sugar
350 g butter, cold, cut into pieces


2 tbsp Maizena cornflour
2 tbsp water
600 g red rhubarb, cut into approx. 0.5 cm pieces
100 g cane sugar
1 tsp vanilla paste

To bake

2 tbsp almonds, coarsely chopped
a little icing sugar
WE NEED Shopping List Purchase ingredients now


One rectangular tin (approx. 20 x 30 cm), greased or lined with baking paper.

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Shortcrust pastry dough

Mix the flour, almonds and sugar in a bowl. Add the butter, rub by hand or pulse in a food processor until you have an even, crumbly mixture. Transfer 3/4 of the dough to the prepared tin and press down firmly by hand. If the mixture is too crumbly, mix in 1-2 tbsp of water. Chill the tin with the dough base and the remainder of the dough for the crumble for approx. 30 mins.


Mix the cornflour with the water and stir until smooth, bring to the boil in a pan along with the rhubarb, sugar and vanilla, simmer for approx. 5 mins. while stirring occasionally, leave the stewed rhubarb to cool.

To bake

Spread the stewed rhubarb over the base. Top with the reserved crumble and almonds.

Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.

Leave the cake to cool, cut into slices, dust with icing sugar.

Our recommendations

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.