Rhubarb crumb pie

Ingredients for 1 servings:

• 400 g rhubarb
• 1 tsp, heaped ginger
• 70 g sugar
• 300 g flour
• 10 g hazelnuts, ground
• 1 pinch of salt
• 1 pinch of cinnamon
• 1 tbsp vanilla sugar
• 250 g butter, cold
• ½ jar currant jelly
• 2 tbsp cherry brandy
• 1 cup muesli (muesli mix)
• Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

refreshing, crispy, sour

Cut the rhubarb into pieces and mix with the sugar and ginger. Let it draw its juices for 30 minutes. For the pastry, chop the flour, nuts, salt, cinnamon, vanilla sugar, sugar, and butter into pieces with a knife until crumbly. Knead briefly. Halve the pastry. Chill one half. Place the remainder in a pie dish, press down, and form a rim. Mix the redcurrant jelly with the kirsch and spread over the pastry. Sprinkle the muesli mixture over the top. Drain the rhubarb, reserving the juice, and place the pieces on the pastry. Sprinkle the remaining pastry crumbs over the top and press down lightly. Bake in a preheated oven at 180°C for approx. 60 minutes. Let cool in the dish. Dust with powdered sugar and serve lukewarm or cold with vanilla ice cream. The nuts and muesli make this cake a nutty delight. Tip: Pour mineral water over the drained rhubarb juice and add ice cubes – it makes a refreshing, delicious drink.