John Myers
Contents
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Ingredients
- 400 g Rhubarb
- 230 g Sugar
- 300 g Flour
- 220 g Butter
- 1 Pck Vanilla sugar
- Salt
- 50 g Almonds, chopped
- 400 g Strawberries
- 50 g Dark couverture
- 1 tbsp Powdered sugar
Instructions
- Wash and clean the rhubarb and cut into pieces approx. 2 cm wide. Mix with 50 g sugar and let steep for about 30 minutes. Mix again and drain.
- Preheat the oven to 190 ° C. For the crumble, sieve the flour into a bowl, add the butter, 180 g sugar, vanilla sugar and salt. First knead with the dough hook of the mixer and then with your hands to make crumbles. Line a greased tart pan (24 cm) with 2/3 of the crumble, forming a 2 cm high edge. Bake in the preheated oven on the middle shelf for 13-15 minutes until golden brown. Let cool down. Mix the almonds with the remaining crumble.
- Melt the couverture in a double boiler or in the microwave and brush the cooled base with it. Wash and clean the strawberries and cut or quarter them. Mix the drained rhubarb and strawberries and spread on the bottom. Sprinkle the almond sprinkles over the fruit and press down a little.
- Bake the cake for about 35 - 40 minutes. Let cool in the tin and sprinkle with powdered sugar.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 32.8gProtein: 2.6gFat: 11.9g
