Rhubarb Crumble with Oats
Tangy rhubarb under a crisp crumble topping is an easy dessert that really tastes of spring and summer. This recipe for rhubarb crumble with oats gives a juicy …
Ingredienser
Instructions
Heat the oven to 200 degrees.
Let the butter come to room temperature.
Crumble butter, sugar, flour, oats and cinnamon together into a loose crumble topping.
Rinse the rhubarb and cut it into even pieces.
Toss the rhubarb with sugar and potato starch, and transfer the mixture to an ovenproof dish.
Spread the crumble topping evenly over the rhubarb.
Bake the crumble in the middle of the oven for about 30 minutes, until the filling bubbles and the top is golden.
Serve rhubarb crumble warm, preferably with cream, vanilla ice cream or vanilla sauce.
Nutrition per serving
Energi ca. 476 kcal
Protein 6.7 g
Fett 21.8 g
Karbohydrater 65.4 g
Fiber 6.1 g
Sukker 27.8 g
Salt 0.0 g
Tips & tricks
Let the crumble sit for a few minutes after baking before serving. This gives the filling time to settle slightly and makes it easier to serve neat portions.
Did you know?
Rhubarb has clear acidity, which is why it needs both sugar and a little starch in a crumble. Potato starch helps the filling come together as the rhubarb releases liquid in the oven. Oats in the topping add more chew and work well against the soft, tangy fruit.
