Rhubarb raspberry crumble

Name: Rhubarb raspberry crumble
Prep time: 15 min
Cook time: 50 min
Total time: 1 min
Ingredients: 1.33 lbs rhubarb; 0.66 cup sugar (divided); 0.25 oz vanilla sugar; 7 oz raspberries; 1 stick butter (cold); 1.25 cups flour (type 405); 1.75 oz pecans; 0.33 cup rolled oats; whipped cream for serving

1.0

(31)

www.kitchenstories.com

Your recipes

Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 1 hours, 35 minutes

Author : Sandra Schumann

cake dessert baking

Ingredients

Remove All · Remove Spices · Remove Staples

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Cut the rhubarb into approx. 2-cm/0.75-in. pieces. Combine just about half of the sugar, the vanilla sugar and the rhubarb pieces and let rest for approx. 30 min. in a baking dish. Top with raspberries.

Step 2

Preheat the oven to 190°C/375°C top and bottom heat. Dice the butter and combine with the remaining sugar and the flour with your fingertips to a crumbly dough. Coarsely chop the pecans and mix with the rolled oats and crumble dough.

Step 3

Sprinkle the rhubarb with the crumble and bake in the oven at 190°C/375°C for approx. 45 - 50 min., or until the top is golden brown and the top of the crumbles are crisp. Serve with whipped cream and enjoy!