Rhubarb Crumble
A warm, crumbly pie with a fresh sweet and sour rhubarb filling and a crispy topping. This dessert is delicious with a scoop of (plant-based) vanilla ice cream or a spoonful of whipped coconut cream. The perfect ending to your Easter menu!
Ingredients
- 400 g rhubarb
- 100 g sugar
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 150 g flour
- 100 g butter (cold, cubed)
- 50 g oatmeal
- 75 g sugar
- pinch of salt
Preparation method
- Preheat the oven to 180°C and lightly grease an oven dish with butter or oil.
- Wash the rhubarb and cut into pieces of about 2 cm. Mix in a bowl with sugar, vanilla extract and cornstarch. Spoon this into the baking dish and spread evenly.
- Place the flour, sugar, oats and a pinch of salt in a bowl. Add the cold butter cubes and rub into the mixture with your fingers until you get coarse crumbs.
- Spread the crumble evenly over the rhubarb filling and bake in the oven for 30-35 minutes, until the top is golden brown and the rhubarb has softened.
- Let cool for a few minutes and serve warm.
