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Rhubarb raspberry crumble

Rhubarb raspberry crumble

Based on 31 ratings
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Sandra Schumann

Sandra Schumann

Contributor

Difficulty
Easy 👌
Preparation
15 min
Baking
50 min
Resting
30 min

Ingredients

2Servings
200 g
rhubarb
51⅔ g
sugar (divided)
2⅔ g
vanilla sugar
66⅔ g
raspberries
36⅔ g
butter (cold)
50 g
flour (type 405)
16⅔ g
pecans
10 g
rolled oats
whipped cream for serving
MetricImperial

Utensils

baking dish, cutting board, knife, oven, bowl

How-To Videos

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How to chop nuts

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Homemade vanilla sugar

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal437
Fat22 g
Protein6 g
Carb52 g
  • Step 1/ 3

    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.
    • 200 g rhubarb
    • 26⅔ g sugar
    • 2⅔ g vanilla sugar
    • 66⅔ g raspberries
    • baking dish
    • cutting board
    • knife

    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/ 3

    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.
    • 36⅔ g butter
    • 25 g sugar
    • 50 g flour
    • 16⅔ g pecans
    • 10 g rolled oats
    • oven
    • bowl

    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/ 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!
    • whipped cream for serving

    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!

  • Enjoy your meal!

    Rhubarb raspberry crumble

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