John Myers
Ingredients for 1 servings:
- 800 g flour
- 400 g sugar
- 600 g butter
- 2 tsp cinnamon
- 2 pinches of salt
- 500 g butter
- 500 g sugar
- 8 m.-sized eggs
- 800 g flour
- 200 g hazelnuts, ground
- 2 packets of baking powder
- 8 cl rum
- 1 kg rhubarb
- 4 tbsp sugar
- 1 jar strawberry jam
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 15 minutes
First, wash and peel the rhubarb, and cut it into 1-2 cm pieces. Mix it with the sugar in a bowl and let it sit for about 1 hour. Then transfer it to a sieve and drain well. For the crumble, put the ingredients in a bowl and knead it into a crumbly dough using your hands or the dough hook of a mixer. Line a baking sheet with baking paper, spread about half of the crumble on it, and press it firmly into the bottom with your hands. Then pre-bake in the oven at 180 degrees Celsius for about 10 minutes. For the batter, beat the butter and sugar until light and fluffy. Gradually beat in the eggs and rum one at a time. Mix together the flour, nuts, and baking powder and fold in at the end. Carefully spread the warmed strawberry jam over the pre-baked crumble base. Pour the batter on top and smooth it down. Then cover evenly with the rhubarb and sprinkle with the remaining crumble. Bake in the oven at 180 degrees Celsius for approximately 45 minutes. Sprinkle with powdered sugar if desired. Arrange and serve.
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