Raspberry and Rhubarb Crumble

For 4 servings
  • 200 g flour
  • 100 g Sugar
  • 100 g cold lactose-free butter
  • Mark of 1/2 vanilla pod
  • 1 Pinch Salt
  • 1 Egg (size S)
  • 300 g rhubarb
  • 250 g frozen raspberries
  • fat
  • aluminum foil
60 minutes
light
1.
Flour, sugar Put the butter in flakes, vanilla pulp, salt and egg in a large bowl. Mix with the dough hook of the hand mixer. Then work with your hands into crumbles. Grease a rectangular tart pan (26 cm x 19 cm x 3 cm). Clean and wash the rhubarb and cut into pieces approx. 2 cm wide. Pour the rhubarb and raspberries into the pan and sprinkle the crumble on top. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 45 minutes on the lower rail. Cover with aluminum foil approx. 15 minutes before the end of the baking time. Take out of the oven, place on a wire rack and let cool down a bit
2.
Waiting time approx. 30 minutes
1 portion approx:
  • 520 kcal
  • 2180 kJ
  • 8 g protein
  • 23 g fat
  • 70 g carbohydrates

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