'Peach-Rhubarb' sprinkles

For 24 pieces
  • fat
  • 850 g Rhubarb (cleaned 600 g)
  • 4 (approx. 500 g) ripe peaches or 8 peach halves (can)
  • 400 g Butter
  • 750 g Flour
  • 1/2 leveled TL baking powder
  • 400 g sugar, salt
  • 2 Eggs (Size M)
  • 225 g Strawberry jam
60 minutes
Drip pan (approx. 32 x 39 cm; approx. 3.5 cm deep). Clean and wash the rhubarb and cut into finger-thick pieces. Score peaches crosswise. Scald with boiling water, rinse with cold water and peel off the skin. Halve the peaches, stone them and cut into wedges
Melt the butter over low heat. Mix the flour, baking powder, sugar and a pinch of salt. Add eggs. Gradually knead in the liquid fat with the hand mixer. Then knead briefly with your hands to make crumbles. Press 2/3 of the crumble into the drip pan as the bottom
Beat the jam until smooth. Approx. Spread 3/4 of the jam on the dough base. Spread the rhubarb and peaches on top. Sprinkle the rest of the crumble on top, then sprinkle the rest of the jam on top. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the lowest rail (gas: see stove manufacturer) for about 35 minutes. Let cool down
1 piece approx:
  • 350 kcal
  • 1470 kJ
  • 4 g protein
  • 15 g fat
  • 47 g carbohydrates


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