Mini Rhubarb Crumble

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into small pieces. Dice marzipan. For the crumbles, put flour, butter in flakes, marzipan, salt, vanillin sugar, 50 g sugar and egg yolk in a large bowl. Work into crumbles with your hands. Cut 6 squares (approx. 18 x 18 cm) from baking paper. Place one piece of baking paper in each of the recesses of the muffin tray (muffin tray with 12 recesses, normal size), press on. Spread just under 2/3 of the crumbles evenly in it and press on.

2. 2

   Spread the breadcrumbs evenly. Add the rhubarb and sprinkle with 25 g sugar. Add the remaining crumbles and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas mark 3) on the bottom shelf for 40-45 minutes. After about 25 minutes of baking time cover the crumble with aluminium foil. Remove the crumble from the oven, let it cool in the pan for about 30 minutes, lift it out and place it on a cake rack. Dust with icing sugar and arrange on a plate. Whipped cream tastes good with it

3. 3

   Waiting time approx. 1 hour