Raspberry Rhubarb Crumble With Eggnog Cream Recipe

Name: Raspberry Rhubarb Crumble With Eggnog Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 tsp vanilla extract; 1 None egg yolk; 1/4 cup ground almonds; 9 tbsp butter, diced; 1/2 cup, plus 1 tbsp brown sugar; 1 None lemon, finely grated zest and 1-2 tbsp juice; 1/2 pint raspberries; 10 oz (about 5 stalks) rhubarb, cut into chunks; 3/4 cup heavy cream; 3/4 cup eggnog; 1/2 tbsp powdered sugar

Servings: persons

2 cups flour
1 tsp vanilla extract
1 None egg yolk
1/4 cup ground almonds
9 tbsp butter, diced
1/2 cup, plus 1 tbsp brown sugar
1 None lemon, finely grated zest and 1-2 tbsp juice
1/2 pint raspberries
10 oz (about 5 stalks) rhubarb, cut into chunks
3/4 cup heavy cream
3/4 cup eggnog
1/2 tbsp powdered sugar

1
Preheat the oven to 400u00b0F. Place the flour, vanilla extract, egg yolk, almonds, butter, 1/2 cup brown sugar and pinch of salt in a bowl and rub between your fingers to make a crumble.
2
For the filling, mix the lemon zest and juice with 1 tbsp brown sugar in a separate bowl. Carefully stir in the raspberries and rhubarb. Spoon into a deep dish pie plate and cover with the crumble. Bake for 35 mins, until browned.
3
For the topping, whip the cream with the whisk of a mixer, gradually adding half the eggnog. Stir in the remaining eggnog so it forms streaks through the cream. Sift powdered sugar over the crumble and top with a dollop of the eggnog cream. Serve with the remaining eggnog cream.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups flour, 1 tsp vanilla extract, 1 None egg yolk, 1/4 cup ground almonds, and more.

Yes, Raspberry Rhubarb Crumble With Eggnog Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Rhubarb Crumble With Eggnog Cream

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