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Crunchy Rhubarb Crumble

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English recipe for baked rhubarb and crumble cake served warm.

Ingredients:

400 g of cleaned rhubarb 100 g butter for buttering For the crumble: 150 g smooth flour 100 g of icing sugar 100 g butter grated zest of 1/2 lemon

Procedure:

1. Rinse the young fresh rhubarb shoots, cut into cubes about 1 cm in edge, transfer to a buttered deep baking dish, sprinkle with cane sugar and mix well with your hands so that the rhubarb starts to release its juice
2. For the crumble, knead with your hands the softened butter, plain flour, icing sugar, finely grated lemon zest and pour it evenly over the rhubarb
3. Shake the baking dish a few times to get the crumble to the bottom, then place in a preheated oven at 190 °C and bake for 30 minutes
4. Serve warm with vanilla ice cream or garnish with a dollop of sour cream.

Recommendation:

You can substitute apples, plums or gooseberries for the rhubarb.