Important for Rhubarb Crumble
The crumble topping become particularly crispy if the butter stays cold and is kneaded only briefly with flour and oatmeal.
Spring Recipe
Rhubarb-crumble
Rhubarb is put into shape with sugar, vanilla and lemon juice and baked under grated oatmeal crumble topping. The crumble topping are particularly crispy if the butter remains cold and only briefly kneaded with flour and oatmeal. Strawberries soften the acidity of the rhubarb; for this, the amount of sugar can be reduced slightly.
Total time
45 min
Calories
360 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
That's what matters with Rhabarber-Crumble
The crumble topping become particularly crispy when the butter stays cold and is kneaded only briefly with flour and oatmeal. Rhubarb is put into shape with sugar, vanilla and lemon juice and baked under grated oatmeal crumble topping. Strawberries soften the acidity of the rhubarb; for this, the amount of sugar can be slightly reduced.
Spring Recipes
Fruit
Recipe
Rhubarb-crumble
Rhubarb is put into shape with sugar, vanilla and lemon juice and baked under grated oatmeal crumble topping. The crumble topping are particularly crispy if the butter stays cold and is kneaded only briefly with flour and oatmeal.
Ingredients
6 servings
Method
-
1
Prepare ingredients
Preheat the oven to 190 °C top/bottom heat and grease a flat shape. Cut rhubarb into equal pieces, mix with lemon juice and dice the cold butter for the oat sprinkles.
-
2
Prepare
Rhubarb is put into shape with sugar, vanilla and lemon juice and baked under grated oatmeal sprinkles.
-
3
Check for doneness
The crumble topping become particularly crispy if the butter stays cold and is kneaded only briefly with flour and oatmeal.
-
4
Serving
Remove the crumble from the oven when the rhubarb liquid is visibly bubbling at the edge and the crumble topping are browned. Allow to cool for ten minutes before serving.
Kitchen know-how
Tips for Rhubarb-crumble
Variations
How to adapt this recipe
Strawberries soften the acidity of the rhubarb, but the amount of sugar can be reduced slightly.
Nutrition per serving
360kcal
56.0 gCarbohydrates
5.0 gProtein
13.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Rhubarb-crumble
Weigh rhubarb, prepare sugar and prepare vanilla sugar separately. Start the main cooking process for rhubarb crumble only afterwards.
The crumble topping become particularly crispy if the butter stays cold and is kneaded only briefly with flour and oatmeal.
Allow rhubarb crumb to cool completely. When storing: The crumble topping become particularly crispy when the butter stays cold and is kneaded only briefly with flour and oatmeal. Close creamy cool and dry pastries tightly.
Strawberries soften the acidity of the rhubarb, but the amount of sugar can be reduced slightly.
Keep cooking