Easy recipe for rhubarb crumble

This rhubarb crumble with marzipan is one of the easiest cakes. Everyone can join in, no matter how experienced you are in the sweet kitchen. Because with a crumble you can hardly go wrong. It should look rustic, that's part of the charm, and as long as you don't burn the cake in the oven, it will definitely taste good. 

ALSO TRY: The very best strawberry pie or clafoutis with cherries

In early summer, a crumble is of course made with rhubarb. A crumble is the kind of cake you can conjure up if you suddenly feel the urge for something sweet. 

TIP: Try adding macaroons for your crumble. It gives a wonderful texture and taste!

Sweet treats with rhubarb

Rhubarb is truly a true harbinger of spring and it's so lovely to transform it into delicious sweets, rhubarb compote and the delicious ones raw pickled rhubarb. When using rhubarb in sweets, it is advantageous to use a variety with thinner, red stems. For example, strawberry rhubarb, which has very fine strawberry-colored stems and is frequently found in Danish vegetable gardens. Both because they are a little sweeter in taste, but first and foremost because of their fine color. For a crumble, however, you can use all varieties of rhubarb. The redder the stems, the finer the color your rhubarb crumble with marzipan will have. But the taste is good regardless. 

TIP: also try the recipe chocolate muffins with rhubarb

Tips and tricks for the best rhubarb crumble with marzipan

• Feel free to add other fruits and berries to your crumble. For example, it tastes wonderful with strawberries or raspberries.
• If you add berries or use rhubarb with a lot of liquid, it is a good idea to stir in a little cornstarch or potato flour. Just a teaspoon along with the sugar will smooth out the sauce at the bottom of the dish.
• Feel free to vary the nuts you use in the recipe. Hazelnuts or walnuts would taste great as an alternative to almonds.
• You can use both fine and coarse rolled oats for the recipe. It all depends on how coarse you want the consistency (or what you have in the cupboard).
• If you want to make a gluten-free rhubarb crumble with marzipan, you can use rice flour or other gluten-free flour instead of wheat flour. 
• Feel free to add 1 dl coconut flour to the crumble dough - it tastes really great!
• The crumble tastes delicious served with everything from vanilla ice cream to whipped cream and crème fraiche. 

TIP: Serve this recipe with a scoop matcha ice cream at the top - it doesn't get any better!