Rhubarb crumble
A rhubarb dessert with a crumble topping made from white and wholemeal flour.
Active time20 min
Cooking45 min
Total1 h 15 minResting : 10 min
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Ingredients
- 75 g butter
- 1 pinch of ground cinnamon — optional
- 100 g wheat flour
- 50 g wholemeal wheat flour
- 50 g white sugar
- 15 g brown sugar
- 400 g rhubarb
Preparation
Preheat the oven to 200 degrees Celsius. Wash the rhubarb stalks, remove the thickest strings and cut into lengths of 1.5 centimetres. Place in a deep dish and mix with the brown sugar.
15 g brown sugar400 g rhubarb- oven
- colander
- deep ovenproof dish
- knife
Mix the two flours. Cut the cold butter into small pieces and rub it into the flour with your fingertips until the mixture resembles fine crumbs. Sprinkle the white sugar and, if desired, the cinnamon over the mixture. Mix briefly.
75 g butter1 pinch of ground cinnamon — optional100 g wheat flour50 g wholemeal wheat flour50 g white sugar- mixing bowl
- knife
Cover the rhubarb completely with a layer of crumble, without pressing it down. Bake uncovered for 35 to 45 minutes, until the topping is crisp and lightly golden.
- deep ovenproof dish
- oven
Leave to cool slightly for 10 minutes before serving.
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Relecture éditoriale 9606521b9fba45febbb416ef00b935e887cc9dc6d287fe209ef7567a8bf37bfe. Aucun essai en cuisine.
Estimated times.