Rhubarb raspberry crumble

Name: Rhubarb raspberry crumble
Prep time: 15 min
Cook time: 50 min
Total time: 95 min
Yield: 6 Servings
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

Based on 11 ratings

Julie

Editor-in-Chief

Difficulty

Easy 👌

min.

Preparation

min.

Baking

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

How-To Videos

Utensils

baking dish
cutting board
knife
oven
bowl

Nutrition per serving

Cal
437

Protein
6 g

Fat
22 g

Carb
52 g

Step 1/3
- 600 g rhubarb
- 80 g sugar
- 8 g vanilla sugar
- 200 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
- 110 g butter
- 75 g sugar
- 150 g flour
- 50 g pecans
- 30 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
- 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!