Rhubarb crumble with sweet streusel
by Tavolino
A simple and delicious crumble that combines the tart freshness of rhubarb and raspberries with a crunchy, sweet streusel topping – perfect for spring.
Ingredients
- Rhubarb 500 g
- Sugar 40 g
- Cornstarch 15 g
- Frozen raspberries 50 g
- All-purpose flour 150 g
- Sugar 100 g
- Butter 100 g
- Rolled oats 20 g
- Salt 1 pinch
- Butter for the dish approx. 5 g
- Powdered sugar for dusting approx. 10 g
Preparation
- 1
Preheat the oven to 180 °C (top/bottom heat) and grease a baking dish with 5 g of butter.
- 2
Clean and wash 500 g of rhubarb, then cut into approx. 2 cm pieces.
- 3
Mix the rhubarb with 40 g of sugar, 15 g of cornstarch, and 50 g of frozen raspberries in a bowl.
- 4
Distribute the fruit mixture evenly in the prepared baking dish.
- 5
For the streusel, place 150 g of flour, 100 g of sugar, 100 g of butter, 20 g of rolled oats, and 1 pinch of salt into a bowl.
- 6
Work all ingredients with your hands until crumbly.
- 7
Distribute the streusel evenly over the fruit mixture in the dish.
- 8
Bake the crumble on the middle rack for approx. 30 minutes until golden brown.
- 9
Remove the finished rhubarb crumble from the oven and let it cool briefly.
- 10
Dust with 10 g of powdered sugar as desired before serving.