Rhubarb raspberry crumble

Based on 11 ratings

Difficulty

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

Ingredients

Servings:-6+
600 g rhubarb
155 g sugar (divided)
8 g vanilla sugar
200 g raspberries
110 g butter (cold)
150 g flour (type 405)
50 g pecans
30 g rolled oats
whipped cream for serving
Metric
Imperial

Utensils

  • baking dish
  • cutting board
  • knife
  • oven
  • bowl

Nutrition per serving

Cal
437
Protein
6g
Fat
22g
Carb
52g

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.
  • 600 rhubarb
  • 80 sugar
  • 8 vanilla sugar
  • 200 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.
  • 110 butter
  • 75 sugar
  • 150 flour
  • 50 pecans
  • 30 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!