Rhubarb Crumble

Name: Patricia Simon
Class Year: 1968
Country of Residence: Germany

Why is this recipe great? What’s its backstory? 

This recipe is from a fellow Munich area MHC alumna and I have eaten it at one of our local alumnae gatherings. It is delicious.

Rhubarb Crumble

Serves 6-8. Takes approx. 30 min.


  • 1 kg rhubarb
  • 160 g white sugar
  • 80 g brown sugar
  • 100 g butter
  • 90 g flour
  • 10 amaretti biscuits, crushed
  • 200 ml whipping cream
  • 2 tablespoons maple syrup
  • 3 amaretti biscuits, crushed


  1. Heat the oven to 200 °.
  2. Clean the rhubarb, cut into short pieces and cook it for ca. 8-10 minutes with the white sugar. It should be soft but not fall apart. Pour it into an ovenproof pan.
  3. Work the butter into the brown sugar, add the flour and the 10 crushed amaretti. Strew the crumble over the rhubarb.   Bake for ca. 15 minutes, until the crumble is golden brown.
  4. Whip the cream, slowly add the maple syrup and the remaining 3 crushed amaretti.  Serve over the rhubarb crumble.


Recipe from a fellow alumna living in the Munich area.

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