Rhubarb has always been one of my favorite – vegetable? fruit? since having lived long in Ireland during my childhood.
Looking it up in wikepedia; Rhubarb is considered a vegetable, whichever it may be…. it is a great baking ingredient!!
Rhubarb seem to prefer the cooler climates and since the Japanese climate are quite hot and humid in the summer; vegetation of rhubarb seem limited concentrating in higher elevations such as some parts of Nagano (Shinshu-area) and Hokkaido.
I have a tendency of collecting upside down fruit cakes recipes, but since I came across an interesting crumble recipe with roasted almonds in it; I tried the recipe and changed it slightly to my version.
- Crumble – combine the dry ingredients in a bowl and gently fold the butter into with your fingers, until it starts to form small lumps. Keep it refrigerated until use.
- Combine the eggs, sugar, salt and beat until the mixture turns into a white fluffy texture, slowly adding the melted butter and then the flour, rhubarb last.
- Sprinkle the crumble topping evenly and bake for approx. 60 minutes, testing with a toothpick whether texture is fully baked or not.
written by Hisako Makimura/Tokyo, Japan