Summary

Ingredients

• 200 g butter
• 200 g suar
• 1 pinch (s) salt
• 4 egg (s)
• 430 g flour
• 100 g almond (s), round
• 1 teaspoon Baking powder
• 250 ml buttermilk
• 300 g rhubarb
• 4 apples, boil-proof

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Instructions

1. Mix 150 grams of butter in a bowl until soft. Stir in 120 grams of sugar and a pinch of salt. Stir in one egg at a time and keep stirring until the mixture is light. Mix 350 grams of flour with the almonds and baking powder and mix in.
2. Cut the rhubarb stalks into pieces approx. 2 cm long, cut the apples into approx. 1 cm cubes and mix everything together with the buttermilk into the batter. Place on the baking sheet and smooth out.
3. Mix 80 grams of flour, 80 grams of sugar and 50 grams of butter in a small bowl with a fork until the mixture is crumbly. Then spread the crumble on the batter.
4. Preheat to 180 degrees, bake for about 40 minutes in the lower part of the oven.