Rhubarb and apple crumble
Ingredients
for 16 pieces
| 250 g | white flour |
| 200 g | shelled ground almonds |
| 100 g | sugar |
| ¼ tsp | salt |
| 175 g | butter |
| 1 | egg, beaten |
| 500 g | low-fat quark |
| 50 g | sugar |
| 1 | egg |
| 1 | apple, quartered, thinly sliced |
| 300 g | rhubarb, cut into slices approx. 1 cm wide |
How it's done
Dough
Mix the flour, almonds, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead.
Base
Spread half of the dough over the prepared cake tin base. Press down well with the back of a spoon or the base of a glass.
Filling
Mix the quark, sugar and egg in a bowl, spread over the base, top with the apple and rhubarb.
Crumble topping
Tear the remainder of the dough by hand, place on top of the fruit.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
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