in Dessert Recipes

Rhubarb crumble casserole with cinnamon

updated

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Ingredients for 6 servings:

  • 1 kg rhubarb
  • 1 tbsp sugar
  • Water
  • 100 g sugar
  • 90 g margarine, semi-skimmed, cold
  • 150 g flour
  • 1 tsp cinnamon powder
  • some fat, for the casserole dish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

low-calorie

Cut the rhubarb into pieces and simmer in a non-stick saucepan with the tablespoon of sugar and a little water (careful: you don’t want the rhubarb to burn!) for about 10 minutes. Grease a baking dish with a little low-fat margarine and pour in the rhubarb. Knead the flour, sugar, margarine, and cinnamon powder into crumbles. Spread the crumbles over the rhubarb and bake the casserole in a preheated oven at 180°C (top/bottom heat) for about 30 minutes, until the crumbles are golden brown. This casserole is delicious both hot and cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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