Rhubarb Crumble with Crème Fraîche

Prep time: 15 min | Cook time: 20 min | Servings: 2

Recreate Cafe Nizza’s iconic Stockholm dessert at home. Warm, tender rhubarb and a golden oat-nut topping contrast beautifully with a dollop of cold, tangy crème fraîche for a sophisticated bistro treat.

• Ingredients

  Main Component

  • 300g (3 cups) Fresh rhubarb, cut into 2.5cm (1-inch) pieces

  • 50g (1/4 cup) Granulated sugar

  • 5ml (1 tsp) Vanilla extract

  • 50g (1/2 cup) All-purpose flour

  • 30g (1/3 cup) Rolled oats

  • 30g (1/4 cup) Almond flour or finely chopped nuts

  • 35g (3 tbsp) Brown sugar

  • 45g (3 tbsp) Unsalted butter, cold and cubed

  • 1g (1/4 tsp) Salt

  Garnish

  • 120g (1/2 cup) Cold crème fraîche

• Instructions

  1. Preheat your oven to 190°C (375°F).

  2. Toss 300g (3 cups) rhubarb, 50g (1/4 cup) granulated sugar, and 5ml (1 tsp) vanilla together in a bowl.

  3. Transfer the rhubarb mixture into a small baking dish or skillet.

  4. Mix 50g (1/2 cup) flour, 30g (1/3 cup) oats, 30g (1/4 cup) almond flour, 35g (3 tbsp) brown sugar, and salt.

  5. Rub 45g (3 tbsp) cold butter into the flour mixture using your fingers until coarse crumbs form.

  6. Scatter the crumble mixture evenly over the rhubarb layer.

  7. Bake for 20 minutes until the fruit bubbles and the oat topping turns golden brown.

  8. Remove from oven and let sit for 2 minutes.

  9. Top the hot crumble generously with 120g (1/2 cup) cold crème fraîche right before serving.

Inspired by

Cafe Nizza

Recipe

Ricotta, Goat Cheese & Mint Agnolotti