Infinite Crumble

Name: Infinite Crumble
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g Butter; 800 g Flour; 400 g Sugar; 4 packages Vanilla sugar; 7-10 Tbsp Salt; 7-10 Tbsp For the rhubarb crumble :; 100 g cold marzipan paste; 300 g Rhubarb; 250 g frozen raspberries; 7-10 Tbsp Grease; 3-4 Tbsp Sugar; 7-10 Tbsp Icing sugar

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

400 g Butter
800 g Flour
400 g Sugar
4 packages Vanilla sugar
7-10 Tbsp Salt
7-10 Tbsp For the rhubarb crumble :
100 g cold marzipan paste
300 g Rhubarb
250 g frozen raspberries
7-10 Tbsp Grease
3-4 Tbsp Sugar
7-10 Tbsp Icing sugar

Directions

1
For the basic dough melt the butter and let it cool down a little. Mix flour, sugar, vanilla sugar and 1 pinch of salt in a large bowl or pot. Add the liquid butter and knead everything into crumbles using the dough hooks of the mixer.
2
Divide the crumble into 4 portions. Knead other ingredients under the individual portions according to taste. For the rhubarb crumble, grate marzipan and knead into a crumble portion. Cover and chill for approx. 20 minutes.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Clean, wash and cut the rhubarb into pieces. Pour the frozen raspberries into a greased ovenproof dish.
4
Sprinkle with 3-4 tablespoons of sugar and spread the marzipan crumble on top.
5
Bake Crumble in a hot oven for 35-40 minutes. Dust with some icing sugar and serve warm.