Flowers Rhubarb Crumble
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For covering:
- 600 g rhubarb
- 180 g cane suar, brown
- 2 teaspoons lemon juice, freshly squeezed
For the sprinkles:
- 200 g flour
- 100 g butter, cold
- 1 tablespoon vanilla sugar
- 1 pinch (s) salt
- 50 g oatmeal
- 2 teaspoons cinnamon
Print Recipe
Pin Recipe Instructions
- Wash and clean the rhubarb stalks and cut into pieces approx. 2 cm long.
- Mix the rhubarb, 80 g sugar and 2 tablespoons lemon juice together in a saucepan and cook over a mild heat, stirring occasionally, until lumpy and soft.
- Put flour, 50 g oatmeal, 100 g sugar and a pinch of salt in a large bowl. Mix with the dough hook of the mixer and gradually add the cold butter in flakes. When the butter is incorporated, use your hands to work the dough into sprinkles.
- Lightly press the steamed rhubarb with a potato masher and place in a large casserole dish. Mix 1 tablespoon of vanilla sugar with 2 teaspoons of cinnamon, sprinkle the rhubarb with this mixture and cover with the sprinkles.
- Bake in the preheated oven (electric oven: 200 ° C / convection: 175 ° C / gas: level 3) for 35–45 minutes on the lower rail. Keep an eye on the crumble 10 minutes before the end of baking and, if necessary, cover it with aluminum foil so that the crumble does not turn too brown.
- Take the tin out of the oven, place on a wire rack and let cool down a little.
- TIP:
- Before serving, I dust the crumble with a little icing sugar.
- Vanilla pudding, cream or, of course, vanilla ice cream tastes good with it.
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