Easy and simple recipe for a delightful crumble with rhubarb.
Recipe for rhubarb crumble
Easy and simple recipe for a delightful rhubarb crumble.
Servings: cake
Rhubarb crumble
Easy and simple recipe for a delightful crumble with rhubarb.
Equipment
- Bowl
- Kitchen Scale
- Ovenproof dish
- Oven
Ingredients
- 500 gram Rhubarb cut into 1-2 cm
- 1 pcs. Vanilla Pod
- 175 gram Cane Sugar
- 100 gram Oatmeal rolled
- 100 gram Butter
- Vanilla Ice Cream optional
- Sour Cream optional
Instructions
- Rhubarb: In a bowl, toss the rhubarb pieces with the seeds from ½ vanilla bean and 100 g raw sugar. Let it sit for ½ hour.
- Crumble: Scrape out the seeds from the other half of the vanilla bean and mix with the remaining 75 g raw sugar, butter, flour, and rolled oats. Crumble everything together well.
- Grease an ovenproof dish with butter and add the rhubarb.
- Spread the crumble over your rhubarb and bake the cake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) fan-forced for about 40 minutes, until the crumble is golden brown.
- Serve the rhubarb crumble warm or cold with crème fraîche or vanilla ice cream.