Rhubarb crumble with oat flakes
This sweet and sour rhubarb crumble with oat flakes takes us straight to seventh heaven! Especially with a scoop of vanilla ice cream on top.
INGREDIENTS
FOR THE STREUSEL
100 g butter
130 g wheat flour (type 405 I 550)
70 g oat flakes (fine)
100 g sugar
½ tsp cinnamon
FOR THE RHUBARB
550 g rhubarb
1 orange
60 g sugar
1 tbsp vanilla pudding powder (or cornstarch)
PREPARATION
1. Preheat the oven to 180 degrees (top/bottom heat). For the crumble, cut the butter into cubes. Put the flour, oat flakes, sugar and cinnamon in a bowl. Add the butter and knead into crumbles.
2. Clean the rhubarb and cut into 1.5-2 cm long pieces. Wash the orange in hot water. Finely grate half of the orange peel. Halve the orange and squeeze out the juice.
3. Spread the rhubarb in a casserole dish. Mix with 2 teaspoons of orange zest, 4 tablespoons of orange juice, sugar and pudding powder. Spread the crumbles evenly over the rhubarb.
4. Bake the crumble on the middle rack in the oven for 25-30 minutes until the crumbles turn golden brown and the rhubarb is soft. Remove from the oven and optionally top with a scoop of vanilla ice cream or some Greek yogurt. Enjoy!
