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🍽️ Crunchy Rhubarb Crumble

532 kcal · 50 min · 4 servings

Ingredients

• 250 g butter, melted
• 250 g sugar
• 1 packet vanilla sugar
• 2 pinches salt
• 400 g wheat flour Type 405 (or 630 spelt flour)
• 100 g oat flakes, fine
• to taste rhubarb (800 g - 1000 g, cleaned and weighed)
• some butter (for the pan)
• some powdered sugar (for dusting)

Instructions

1. 1. Grease a pie dish with a diameter of about 28 centimeters (a 30-centimeter dish also works well) with some butter.
2. 2. Wash the rhubarb stalks.
3. 3. Trim the ends of the stalks.
4. 4. Cut thick stalks in half lengthwise.
5. 5. Cut the rhubarb into pieces about 2 centimeters in size.
6. 6. Preheat the oven to 200 degrees Celsius with top and bottom heat.
7. 7. Melt the butter in a slightly larger pot.
8. 8. Add sugar, vanilla sugar, salt, flour, and the delicate oat flakes to the melted butter.
9. 9. Slowly stir the ingredients with a fork until the crumble topping forms naturally.
10. 10. Press about half of the crumble topping into the bottom of the dish as a thin layer.
11. 11. Distribute the rhubarb pieces on top.
12. 12. Cover with the remaining topping.
13. 13. Bake the crumble for 30 to 35 minutes at 200 degrees Celsius on the middle rack.
14. 14. Take it out when the surface is golden brown but not too dark.
15. 15. Tip: For extra crunch, lightly dust the topping with powdered sugar before baking.
16. 16. It tastes best served lukewarm, ideally with vanilla ice cream or warm vanilla sauce.

Nutrition per serving

• kcal: 532
• Protein: 6 g · Fett/Fat: 25 g · Carbs: 68 g