Rhubarb crumble slices

Rhubarb crumble slices

Total: 1 hr 35 Min. | Active: 35 Min.
vegetarian
Nutritional value / piece: 573 kcal
, Fat: 31 g
, Carbohydrate: 63 g
, Protein: 8 g

This tray bake is ready in a flash and is incredibly moreish. The crunchy almond & shortcrust crumble goes beautifully with the juicy rhubarb filling which is flavoured with vanilla. This cake looks best made with red rhubarb, which often has a softer skin and a more subtle acidity than the green varieties.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Shortcrust pastry dough

550g white flour
80g ground almonds
250g cane sugar
350g butter, cold, cut into pieces

Filling

2tbsp cornflour
2tbsp water
600g red rhubarb, cut into approx. 0.5 cm pieces
100g cane sugar
1tsp vanilla paste

To bake

2tbsp almonds, coarsely chopped
a little icing sugar
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Utensils

One rectangular tin (approx. 20 x 30 cm), greased or lined with baking paper.

How it's done

Shortcrust pastry dough

Mix the flour, almonds and sugar in a bowl. Add the butter, rub by hand or pulse in a food processor until you have an even, crumbly mixture. Transfer 3/4 of the dough to the prepared tin and press down firmly by hand. If the mixture is too crumbly, mix in 1-2 tbsp of water. Chill the tin with the dough base and the remainder of the dough for the crumble for approx. 30 mins.

Filling

Mix the cornflour with the water and stir until smooth, bring to the boil in a pan along with the rhubarb, sugar and vanilla, simmer for approx. 5 mins. while stirring occasionally, leave the stewed rhubarb to cool.

To bake

Spread the stewed rhubarb over the base. Top with the reserved crumble and almonds.

Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.

Leave the cake to cool, cut into slices, dust with icing sugar.

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