Rhubarb Crumble

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 1 packet of vanilla sugar
• 2 pinches of salt
• 400 g wheat flour type 405 or 630 spelt flour
• 100 g oat flakes, flower-soft
• n. B. Rhubarb, 800 g – 1000 g, weighed and cleaned
• some butter, soft, for the mold
• some powdered sugar for dusting

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

with deliciously crispy crumbles

Grease a pie dish with a diameter of approximately 28 cm (mine is 30 cm – that works too, of course). Wash and trim the rhubarb stalks, and cut them into pieces about 2 cm in size. I always halve thicker stalks lengthwise and then cut them into small pieces. Preheat the oven to 200°C (top/bottom heat). Melt the butter in a slightly larger saucepan. Using a fork, slowly stir the sugar, vanilla sugar, salt, flour, and finely chopped oats into the melted butter. This will create the crumble. Now crumble about half of the crumble mixture into the pie dish to form a thin base. Distribute the rhubarb pieces on top, then sprinkle the remaining crumble on top. Bake the crumble in the preheated oven on the middle rack at 200°C (400°F) for 30-35 minutes. The crumble should be a nice golden brown; not too dark. Tips: If you want the crumble topping to be even crispier, dust it lightly with powdered sugar BEFORE baking. This crumble tastes best served lukewarm. Vanilla ice cream or cooked vanilla sauce goes wonderfully with it. This crumble, with its crispy crumble, is also delicious with fruits like cherries, currants, blueberries, peaches, apricots, etc. The sky’s the limit. For sweeter fruits like strawberries, peaches, or apricots, I would reduce the amount of sugar in the batter a little.