Zutaten für Rhubarb Strawberry Crumble
- 4 cups chopped rhubarb
- Strawberry
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour (for the filling) + 1/2 cup all-purpose flour (for the crumble)
- 1/2 cup sour cream
- Rolled Oats
- 1/2 cup packed brown sugar
- 1/2 cup cold unsalted butter
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Zubereitung von Rhubarb Strawberry Crumble
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1/2 cup sour cream until smooth.
- Gently fold in 4 cups chopped rhubarb and 2 cups sliced strawberries. Pour the mixture into a buttered 8x8 inch baking dish.
- In a separate bowl, combine 1 cup rolled oats, 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, and 1/4 teaspoon ground cinnamon.
- Cut in 1/2 cup cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the rhubarb and strawberry mixture.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
336g
Fat
120g
Carbs
39g
