Serves: 10 to 12
1 1/2 cups flour
1/2 cup sugar
1/4 cup ground
1 tablespoon brown sugar
1/4 teaspoon salt
2/3 cup cold
unsalted butter, cut into cubes
1/2 teaspoon vanilla
1/4 cup whipping cream
1/4 cup sugar
2 tablespoons flour
1 tablespoon ground almonds
1 tablespoon Brandy, Grand Marnier or rum
1/4 teaspoon vanilla
1 cup raspberries
1 1/2 cups rhubarb, chopped
into 1/2-inch pieces
Preheat oven to 375 degrees.
Combine flour with sugar, almonds, brown sugar and salt in a large bowl or
food processor. Add butter and vanilla. Cut butter into flour mixture until
Set aside 2/3 cup of this mixture.
Press remaining flour
mixture evenly over bottom of an ungreased 10-inch tart pan with removable
bottom or a springform pan, pressing about 1 inch up sides to form a shell if
Bake on bottom rack of oven until pale golden, from 20 to 25
Cool on a rack. Turn oven temperature down to 350 degrees.
Meanwhile, whisk cream with egg, sugar, flour, almonds, brandy and vanilla.
In another bowl, toss raspberries with rhubarb. Scatter evenly over baked
Drizzle cream mixture over top. Sprinkle reserved crumb mixture
evenly over top. Bake until custard is just set, from 35 to 40 minutes.
a golden finish on crumble, turn on broiler and broil until topping is golden,
from 1 to 2 minutes.
Serve warm or room temperature.