Rhubarb Crumble Slices

rhubarb

• Clean and wash the rhubarb and cut into pieces approx. 5 cm long. Boil the sugar with 400 ml of water and add the rhubarb to the syrup, bring to the boil briefly. Remove from the herd and let steep in the syrup for about 20 minutes. Drain the rhubarb into a colander. The syrup can be collected and z. Use marinade for drinks or as a fruit salad.

dough

• Wash the lemon with hot water, dry it and grate the peel finely. Beat the butter with the powdered sugar, vanilla sugar and the lemon zest until frothy. Separate the eggs. Pluck the marzipan into small pieces and stir together with the egg yolks until smooth (takes a while, so I'll use a food processor ;-)) Slowly stir the egg yolk mixture with the butter mixture. Beat egg white with sugar and 50 g starch until stiff and mix the remaining starch (100 g) with flour. Fold the egg whites and the flour and starch mixture into the butter and mazipan mixture.

• Preheat the oven to 160 ° C (circulating air 140 ° C). Place a wide strip of baking paper in a baking dish (approx. 35x25 cm) and spread the dough approx. 4 cm high into the form.

Sprinkles

• Knead all ingredients for the crumbles until crumbly.

• Spread the drained rhubarb and raspberries on the dough and sprinkle with the sprinkles.

• Bake on the middle rack for about 40-50 minutes. After cooling, sprinkle with powdered sugar as desired.

little tip on the side 😉

• I have already baked the cake with all kinds of toppings, even once only with crumbles (to do this, however, I reduced the amount of dough and increased the amount of crumble) So you can let your imagination and taste run free 🙂