Raspberry-Rhubarb Crumble

Name: Raspberry-Rhubarb Crumble
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Flour; 100 g Sugar; 100 g cold lactose-free butter; 7-10 Tbsp pulp of 1/2 vanilla pod; 1 pinch Salt; 1 egg (size S); 300 g Rhubarb; 250 g frozen raspberries; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Flour
100 g Sugar
100 g cold lactose-free butter
7-10 Tbsp pulp of 1/2 vanilla pod
1 pinch Salt
1 egg (size S)
300 g Rhubarb
250 g frozen raspberries
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Put flour, sugar, butter in flakes, vanilla pulp, salt and egg in a large bowl. Mix with the dough hooks of the hand mixer. Then work into crumbles with your hands. Grease a rectangular tart tin (26 cm x 19 cm x 3 cm). Clean and wash the rhubarb and cut it into pieces of approx. 2 cm width.
2
Fill the rhubarb and raspberries into the tin and spread crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes on the bottom shelf. If necessary, cover with aluminium foil about 15 minutes before the end of the baking time. Remove from the oven, place on a rack and allow to cool slightly
3
Waiting time approx. 30 minutes