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🍰 Rhubarb Cashew Crumble

330 kcal · 30 min · 4 servings

Ingredients

• Rhubarb 600 g
• Cranberries, dried 100 g
• Brown sugar 80 g
• Vanilla sugar 2 tsp
• Cashew nuts 50 g
• Butter 60 g
• Wheat flour, Type 405 40 g
• Oats, fine 80 g

Instructions

1. 1. Preheat the oven to 180 °C (fan). Wash the rhubarb, peel off the fibrous skin, and cut it into pieces. Mix it with cranberries, 2 tbsp cane sugar, and vanilla sugar, then transfer the mixture to a greased baking dish.
2. 2. Finely chop the cashew nuts. In a bowl, combine them with butter, the remaining sugar, flour, and oats, and knead everything well. Sprinkle the cashew crumble over the fruit and bake in the oven for about 30–35 minutes, until crispy.
3. 3. Serve the rhubarb cashew crumble lukewarm. Enjoy your meal! Tip: A scoop of vanilla ice cream goes perfectly with this dessert.

Nutrition per serving

• kcal: 330
• Protein: 6 g · Fett/Fat: 14 g · Carbs: 44 g