Rhubarb Crumble

Name: Rhubarb Crumble
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 30 g Almonds with skin; 125 g Butter; 200 g Sugar; 7-10 Tbsp Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 1 package Vanillin sugar; 200 g Flour; 1 kg Rhubarb; 2-3 TEASPOONS Cornstarch; 4 scoops of vanilla ice cream (about 50 g each); 7-10 Tbsp Icing sugar and mint; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

30 g Almonds with skin
125 g Butter
200 g Sugar
7-10 Tbsp Salt
7-10 Tbsp grated rind of 1 untreated lemon
1 package Vanillin sugar
200 g Flour
1 kg Rhubarb
2-3 TEASPOONS Cornstarch
4 scoops of vanilla ice cream (about 50 g each)
7-10 Tbsp Icing sugar and mint
7-10 Tbsp Grease

Directions

1
Roughly chop the almonds. Melt the butter. Mix 100 g sugar, salt, lemon peel, vanillin sugar, flour and almonds. Add butter and crumble. Cover and chill.
2
Wash, clean and cut the rhubarb into pieces. Mix 100 g sugar and starch and mix with rhubarb. Grease the portioned pit cups (15 cm Ø) and add the rhubarb. Spread the crumbled dough over the rhubarb.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven 150 °C/ gas: level 2) for 20-25 minutes. Remove the rhubarb crumble, let it cool down a little and serve lukewarm with vanilla ice cream. Dust with icing sugar and decorate with mint.